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Tartine No. 3: Ancient Modern Classic Whole
✍️ Robertson, Chad
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📝 Description: Tartine No. 3: Ancient Modern Classic Whole
The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker.
💎 Expert review
⭐ Reader reviews
The starting rating comes from the team Eatbook Family —
Reader rating
4.6
Based on 1 reviews
E
Eatbook Family editorial team
Chad Robertson's exploration of ancient flavors is visually stunning and technically rigorous, yet it is decidedly not for the novice baker or those seeking quick, effortless weeknight loaves. The sophisticated methods—involving sprouted grains, complex porridge breads, and entirely reformulated pastry standards—demand patience, precision, and a well-stocked pantry of specialty ingredients. Casual bakers accustomed to standard supermarket flour and instant recipes may find the transition frustrating. However, dedicated bread enthusiasts willing to invest the time to master these advanced, artisan-level techniques will discover a rewarding masterclass in whole-grain baking that redefines classic treats.
