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.
Record details
ISBN:9780811870412 :
ISBN:0811870413 :
Physical Description:print 303 p. : ill. (some col.) ; 26 cm.
Publisher:San Francisco : Chronicle Books, c2010.
Badges:
Top Holds Over Last 5 Years: 4 / 5.0
Content descriptions
General Note:
Includes index.
Formatted Contents Note:
Basic country bread -- Semolina and whole wheat breads -- Baguettes and enriched breads -- Days-old bread.
Book
