Tartine bread - Info and Reading Options
By Chad Robertson
"Tartine bread" was published by Chronicle Books in 2010 - San Francisco, it has 303 pages and the language of the book is English.
“Tartine bread” Metadata:
- Title: Tartine bread
- Author: Chad Robertson
- Language: English
- Number of Pages: 303
- Publisher: Chronicle Books
- Publish Date: 2010
- Publish Location: San Francisco
- Dewey Decimal Classification: 641.81/5
- Library of Congress Classification: TX769 .R648 2010
“Tartine bread” Subjects and Themes:
- Subjects: Cooking (Bread) - Tartine (Bakery) - Bread - Cooking, american, california style
Edition Specifications:
- Pagination: p. cm.
Edition Identifiers:
- The Open Library ID: OL25004795M - OL16117088W
- Online Computer Library Center (OCLC) ID: 681767516
- Library of Congress Control Number (LCCN): 2011029736
- ISBN-13: 9780811870412
- All ISBNs: 9780811870412
AI-generated Review of “Tartine bread”:
"Tartine bread" Table Of Contents:
- 1- Basic country bread
- 2- Semolina and whole wheat breads
- 3- Baguettes and enriched breads
- 4- Days-old bread.
"Tartine bread" Description:
The Open Library:
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.
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- Is Online Borrowing Available: Yes
- Preview Status: restricted
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