Status
Call number
Call number
Baking - Bread -- ROB
Publication
Chronicle Books (2010), Edition: First Edition, First Printing., Hardcover, 304 pages
Description
The bread at San Francisco's legendary Tartine Bakery was developed by renowned baker Chad Robertson over a decade of working with the finest artisan bakers in the United States and France, followed by another decade baking solo in a small wood-fired oven on the coast of Northern California. The following for this singular bread far exceeds the bakery's daily production. Now, clear instructions and hundreds of step-by-step photos show you how to make this elemental bread. Also included are more than 30 sweet and savory recipes using the day-old bread to make sandwiches, soups, puddings, French toast and kale Caesar.--From publisher description.
Language
Physical description
304 p.; 8.82 inches
Similar in this library
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
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking by Jeff Hertzberg
Breaking Breads: A New World of Israeli Baking--Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate Babka by Uri Scheft
The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World by Jessamyn Waldman Rodriguez
The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook (King Arthur Flour Cookbooks) by King Arthur Flour