Book
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.
Record details
- ISBN: 9780811870412
- ISBN: 0811870413
- Physical Description: 304 pages : illustrations (some color) ; 26 cm
- Publisher: San Francisco : Chronicle Books, ©2010.
Content descriptions
| General Note: | Includes index. |
| Formatted Contents Note: | Basic country bread -- Semolina and whole wheat breads -- Baguettes and enriched breads -- Days-old bread. |
Search for related items by subject
| Subject: | Tartine (Bakery) Tartine (Bakery) Tartine (Bakery) Bread. Cooking (Bread) Cookbooks. Cooking (Bread) Cookbooks. Bread. Cooking (Bread) |
| Genre: | Cookbooks. Restaurant cookbooks. Nonfiction. Cookbooks. Cookbooks. |
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Homer Public Library | 641.815 ROB (Text) | 000158339 | Nonfiction | Available | - |
| LDR | 03062cam a2200673 a 4500 | ||
|---|---|---|---|
| 001 | 102349 | ||
| 003 | HLC | ||
| 005 | 20200918024638.0 | ||
| 008 | 110822s2010 caua 001 0 eng | ||
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| 037 | . | ‡bChronicle Books Llc, C/O Hachette Book Group USA 53 State st 9th Fl, Boston, MA, USA, 02109 ‡nSAN 200-2205 | |
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| 100 | 1 | . | ‡aRobertson, Chad. |
| 245 | 1 | 0. | ‡aTartine bread / ‡cby Chad Robertson ; photographs by Eric Wolfinger. |
| 260 | . | ‡aSan Francisco : ‡bChronicle Books, ‡c©2010. | |
| 300 | . | ‡a304 pages : ‡billustrations (some color) ; ‡c26 cm | |
| 336 | . | ‡atext ‡btxt ‡2rdacontent | |
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| 338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
| 500 | . | ‡aIncludes index. | |
| 505 | 0 | 0. | ‡tBasic country bread -- ‡tSemolina and whole wheat breads -- ‡tBaguettes and enriched breads -- ‡tDays-old bread. |
| 520 | . | ‡aThe 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. | |
| 610 | 2 | 0. | ‡aTartine (Bakery) |
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| 650 | 0. | ‡aBread. | |
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| 650 | 7. | ‡aCooking (Bread) ‡2fast ‡0(OCoLC)fst01753038 | |
| 655 | 0. | ‡aCookbooks. | |
| 655 | 4. | ‡aRestaurant cookbooks. | |
| 655 | 4. | ‡aNonfiction. | |
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