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Tartine Bread Artisan Bread Cookbook - Sourdough bread by Chad Robertson LN HC

État :
Très bon
“Like new condition”
Terminé : avr. 28, 2024 08:23:17 HAE
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13,20 $US
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Lieu : Mukwonago, Wisconsin, États-Unis
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Numéro de l'objet eBay :355617624235

Caractéristiques de l'objet

État
Très bon
Un livre qui n’a pas l’air neuf et qui a été lu, mais qui est en excellent état. La couverture ne présente aucun dommage apparent et la jaquette (si applicable) est incluse (dans le cas des livres à reliure). Il n'y a aucune page manquante ou endommagée, aucun pli, aucune déchirure, aucun passage surligné ou souligné et aucune inscription en marge. Il est possible que le contreplat porte d'infimes marques d'identification. Le livre présente des traces d'usure infimes. Afficher toutes les définitions d'état(s'ouvre dans une nouvelle fenêtre ou un nouvel onglet)
Remarques du vendeur
“Like new condition”
ISBN
9780811870412
Book Title
Tartine Bread
Book Series
Tartine Ser.
Publisher
Chronicle Books
Item Length
10.5 in
Publication Year
2010
Format
Hardcover
Language
English
Illustrator
Yes
Item Height
1.5 in
Author
Elisabeth Prueitt, Chad Robertson
Genre
Cooking
Topic
Regional & Ethnic / American / California Style, General, Courses & Dishes / Bread
Item Weight
46.9 Oz
Item Width
9 in
Number of Pages
304 Pages

À propos de ce produit

Product Information

For the home or professional bread-maker, this is the book of the season, with more than 50 recipes and over 200 step-by-step photographs, instructing how to make master baker Chad Robertson's legendary bread at home. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the centre of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel. This is a bread baker's handbook. A master formula for basic bread with many variations forms the backbone of the book, which also includes yeasted breads and recipes for sweet and savoury foods made with days-old bread. Chad's mastery of breadmaking and work with great artisanal bakers in the US and France, as well as his philosophy of baking, are features of this book.

Product Identifiers

Publisher
Chronicle Books
ISBN-10
0811870413
ISBN-13
9780811870412
eBay Product ID (ePID)
102852728

Product Key Features

Book Title
Tartine Bread
Number of Pages
304 Pages
Language
English
Publication Year
2010
Topic
Regional & Ethnic / American / California Style, General, Courses & Dishes / Bread
Illustrator
Yes
Genre
Cooking
Author
Elisabeth Prueitt, Chad Robertson
Book Series
Tartine Ser.
Format
Hardcover

Dimensions

Item Height
1.5 in
Item Weight
46.9 Oz
Item Length
10.5 in
Item Width
9 in

Additional Product Features

Intended Audience
Trade
Dewey Edition
22
Reviews
"Mr. Robertson spares no detail in describing each step of the process which, when you factor in his stories about developing the bread, the various experiences of the home kitchen testers and a few variations on the classic recipe, comes in at over 100 pages, many of them full of photographs. Remember, it took him almost two decades and several stints of apprenticeship to perfect this bread so a few pages of reading shouldn't be a problem. Besides, it's a really interesting story, appealing to the almost unavoidable sense of romance and dedication many people have towards such endeavors." --Apartment Therapy, "Mr. Robertson spares no detail in describing each step of the process which, when you factor in his stories about developing the bread, the various experiences of the home kitchen testers and a few variations on the classic recipe, comes in at over 100 pages, many of them full of photographs. Remember, it took him almost two decades and several stints of apprenticeship to perfect this bread so a few pages of reading shouldn't be a problem. Besides, it's a really interesting story, appealing to the almost unavoidable sense of romance and dedication many people have towards such endeavors." -Apartment Therapy, "Tartine Bread is an addicting read, leaving the reader wanting to know more about sourdough. The recipe for a basic country loaf is easy to follow and great for beginners. Robertson himself says "The thought [...] is that anyone can pick up this book and make a good loaf of bread using this chapter alone." I can attest to this - Tartine was my inspiration to begin sourdough baking, and I continue to reference it." --Leavenly, "It's absolutely lovely. It's informative, it's inspiring, it's visually stunning. Chad gives you step-by-step instructions, guiding you (in pedestrian terminology) through the process of making his Basic Country Bread and Eric Wolfinger (who used to bake bread at the bakery) walks you through each step with his almost tactile, moving photos. It is as I knew it would be: a very special book." --KQED, "Chad Robertson's recipe for country bread, from Tartine, his bakery in San Francisco, has reached cult status among passionate bakers for good reason: As bread recipes go, it's nearly perfect." -New York Times, "Tartine Bread is an addicting read, leaving the reader wanting to know more about sourdough. The recipe for a basic country loaf is easy to follow and great for beginners. Robertson himself says "The thought [.] is that anyone can pick up this book and make a good loaf of bread using this chapter alone." I can attest to this - Tartine was my inspiration to begin sourdough baking, and I continue to reference it." -Leavenly, "Chad Robertson's recipe for country bread, from Tartine, his bakery in San Francisco, has reached cult status among passionate bakers for good reason: As bread recipes go, it's nearly perfect." --New York Times, "It's absolutely lovely. It's informative, it's inspiring, it's visually stunning. Chad gives you step-by-step instructions, guiding you (in pedestrian terminology) through the process of making his Basic Country Bread and Eric Wolfinger (who used to bake bread at the bakery) walks you through each step with his almost tactile, moving photos. It is as I knew it would be: a very special book." -KQED
Grade from
College Freshman
Dewey Decimal
641.815
Grade to
College Graduate Student
Copyright Date
2010

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5.0
28 évaluations du produit
  • 27 utilisateurs ont attribué une note de 5 étoiles sur 5
  • 1 utilisateurs ont attribué une note de 4 étoiles sur 5
  • 0 utilisateurs ont attribué une note de 3 étoiles sur 5
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  • par willozwisp
    déc. 06, 2010

    Living With Your Bread

    I have had three bread "epiphanies" in my baking life: Ed Wood's, Classic Sourdoughs; Emily Buehler's, Bread Science; and Tartine Bread. This is a whole new level of bread baking. Have had my own sourdough starter- it is well over 35 years old now. The bread is fabulous. Great crust and open crumb. Techniques shown in the book had eluded me in all my bread making. The recipe for his bread runs long, many pages. The list of ingredients is simple--it is the method that is different. 30 pages of instruction may sound daunting, but once you do it a few times, it just flows--I feel like I am living with my bread.

  • par laov09
    nov. 05, 2020

    Lots of excellent, fully photographed recipes

    Wonderful book full of beautiful photos. There are so many interesting recipes in here that utilize sourdough starter. I have issues with gluten in general but have discovered I CAN tolerate sourdough, so this book is exciting because now I will not be limited to only sandwiches but can eat waffles, crackers, etc! The binding seems very sturdy, the cover has a smooth soft quality that seems as though it will hold up well. The picture prints are high quality - high definition and excellent color. We have yet to actually make a recipe, but immensely look forward to beginning baking.

    Achat vérifié : OuiÉtat : NeufVendu par : alibrisbooks

  • par redjulie5
    juin 09, 2020

    Great book

    Really enjoy this book. It has beautiful, helpful photos and describes some of the knowledge and skills that takes professional bakers years to master. Not your average recipe book, it’s a joy to look through and use.

    Achat vérifié : OuiÉtat : NeufVendu par : alibrisbooks

  • par starfire_giftgallery
    nov. 09, 2015

    sourdough bread

    If you want to learn how to bake a fabulous artisan bread, this is your book. Do start with a lower hydration (75%) and work up to the expert's level (90%) It takes time to get a "feel" for the dough....

    Achat vérifié : OuiÉtat : OccasionVendu par : opphouse

  • par joad363722
    avr. 20, 2022

    Tartine

    This is a really good book: clear instructions. and helpful photographs. It was recommended by a friend who bakes beautiful bread bi-weekly. He has many bread books but " this is the one (he) always returns to."

    Achat vérifié : OuiÉtat : OccasionVendu par : olive.pit