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Bread Book: Ideas and Explorations from the Future of Grain, Flour, and Fermentation [a Cookbook]
Ideas and Explorations from the Future of Grain, Flour, and Fermentation [a Cookbook]
$88.25
- Hardcover
304 pages
- Release Date
21 December 2021
Summary
A visionary baker reveals what’s next in bread, drawing on a decade of innovations in grain farming, flour milling, and fermentation techniques to deliver groundbreaking recipes for nutrient-rich, exceptionally flavorful breads and nourishing meals to make with them.
More than a decade ago, Chad Robertson’s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. It was the recipe…
Book Details
| ISBN-13: | 9780399578847 |
|---|---|
| ISBN-10: | 0399578846 |
| Author: | Chad Robertson, Jennifer Latham |
| Publisher: | Random House USA Inc |
| Imprint: | Random House Inc |
| Format: | Hardcover |
| Number of Pages: | 304 |
| Release Date: | 21 December 2021 |
| Weight: | 1.26kg |
| Dimensions: | 1mm x 184mm x 241mm |
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Chad Robertson
Chad Robertson is the cofounder of Tartine, now with six locations in Northern and Southern California and Seoul, South Korea. His foundational book, Tartine Bread, became the manual for home bread bakers who aspired to recreate his world-famous rustic country loaves and established him as the premier American bread baker. Robertson is also the coauthor of Tartine, written with Elisabeth Prueitt, and the author of Tartine Book No. 3. The recipient of the James Beard Award for Outstanding Pastry Chef, Robertson has appeared in a wide range of publications, from the New York Times to Vogue.
Jennifer Latham is Tartine’s director of bread and manages the bread-making teams in Northern and Southern California, collaborating with Robertson on innovations and techniques. She and Robertson cowrote and recorded the audiobook Getting Started with Sourdough.
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