Tartine Book No. 3: Ancient Modern Classic Whole - Tartine

Chad Robertson

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Tartine Book No. 3: Ancient Modern Classic Whole - Tartine

Tartine 3 presents a revolutionary approach to baking whole grain, ancient grain and sprouted bread and pastry using customised methods of blending grains and fermenting the dough, resulting in delicious loaves of whole grain bread and toothsome pastries with complex flavours and aromas.

304 pages, 150 food and atmostpheric photos

Media	Books Hardcover Book (Book with hard spine and cover)
Released	December 1, 2013
ISBN13	9781452114309
Publishers	Chronicle Books
Pages	304
Dimensions	261 × 223 × 32 mm · 1.39 kg
Language	English

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