Tartine bread
Chad Robertson · 2010
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About the book
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.
Book details
- Year
- 2010
- Language
- English
- Publisher
- Chronicle Books
- Editions
- 1
- Pages
- 303
- ISBN
- 9780811870412
Data source: Wikidata
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