| Description |
336 pages : color illustrations ; 26 cm |
|
text txt rdacontent |
|
still image sti rdacontent |
|
unmediated n rdamedia |
|
volume nc rdacarrier |
| Note |
Includes index. |
| Contents |
Whole grain primer -- Master method of Tartine loaves -- Basic breads -- Ancient grains -- Denmark -- Seeded breads -- Sweden -- Hearth loaves with sprouted grains -- René's-style pan loaves -- Germany & Austria -- Porridge, cracked-, and flaked-grain breads -- France -- Crispbreads -- Mexico -- Pastry. |
| Summary |
"Robertson shares his ground-breaking techniques and master recipes for completely new breads, including loaves made with flours from ancient, sprouted, and double-fermented grains; porridge breads; and crispbreads. Robertson also revisits many iconic Tartine Bakery pastry formulas, from puff pastry to fruit galettes and cookies, reformulating them for whole-grain flours"--Dust jacket. |
| Subject |
Tartine (Bakery)
|
|
Cooking (Bread)
|
|
Baking.
|
|
Pastry.
|
| Genre/Form |
Cookbooks.
|
| ISBN |
9781452114309 |
|
1452114307 |
|
