Tartine bread / by Chad Robertson ; photographs by Eric Wolfinger.
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.
- ISBN: 9780811870412
- ISBN: 0811870413
- Physical Description: 304 pages : illustrations (some color) ; 26 cm
- Publisher: San Francisco : Chronicle Books, ©2010.
|Formatted Contents Note:||
Basic country bread -- Semolina and whole wheat breads -- Baguettes and enriched breads -- Days-old bread.
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|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|Homer Public Library||641.815 ROB (Text)||000158339||Nonfiction||Checked out||06/21/2023|