Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation [A Cookbook]

by Chad Robertson

Other authorsLiz Barclay (Photographer), Jennifer Latham (Primary Contributor)
Hardcover, 2021

Status

Call number

Baking - Bread -- ROB

Call number

Baking - Bread -- ROB

Tags

Baking--Bread

Publication

Lorena Jones Books (2021), 368 pages

Description

The cofounder of Tartine bakery and bistro shares his knowledge of the craft and science of bread making with sixteen formulas for naturally leavened doughs--including baguettes, flatbread, rolls, tortillas, gluten-free loaves, and fermented pasta doughs that use discarded sourdough starter.

Language

English

Physical description

368 p.; 9.73 inches

Similar in this library

Tartine Book No. 3: Modern Ancient Classic Whole by Chad Robertson
Tartine Bread by Chad Robertson
Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt
The Sullivan Street Bakery Cookbook by Jim Lahey
The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook (King Arthur Flour Cookbooks) by King Arthur Flour
26 more
Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors by Andrea Nguyen
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking by Jeff Hertzberg
English Bread and Yeast Cookery (Cookery Library) by Elizabeth David
My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey
Vegetable Simple: A Cookbook by Eric Ripert
Israeli Soul: Easy, Essential, Delicious by Michael Solomonov
State Bird Provisions: A Cookbook by Stuart Brioza
The Sourdough School: The Ground-Breaking Guide to Making Gut-Friendly Bread by Vanessa Kimbell
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish
Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar by Amy Chaplin
The Bread Bible by Rose Levy Beranbaum
Modernist Pizza by Nathan Myhrvold
Now & Again: Go-To Recipes, Inspired Menus Endless Ideas for Reinventing Leftovers (Meal Planning Cookbook, Easy Recipes Cookbook, Fun Recipe Cookbook) by Julia Turshen
Grains for Every Season: Rethinking Our Way with Grains by Joshua McFadden
Beard On Bread by James Beard
Mother Grains: Recipes for the Grain Revolution by Roxana Jullapat
Baking with Julia Savor the Joys of Baking with America's Best Bakers by Dorie Greenspan
Vegetables Unleashed: A Cookbook by José Andrés
Southern Ground: Reclaiming Flavor Through Stone-Milled Flour [A Baking Book] by Jennifer Lapidus
Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook: A Cookbook by Carla Lalli Music
Tartine: A Classic Revisited: 68 All-New Recipes 55 Updated Favorites (Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts for Pastry Chefs) by Elisabeth M. Prueitt
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor by Peter Reinhart
The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes by Nik Sharma
Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman
Bien Cuit: The Art of Bread by Zachary Golper
The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking by Laurel Robertson

More

Amazon.comLibraryThing
Page: 0.2746 seconds