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Tartine Book No. 3: Modern Ancient Classic Whole by [Chad Robertson]

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Tartine Book No. 3: Modern Ancient Classic Whole Kindle Edition

4.6 out of 5 stars 378 ratings

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$30.30
Length: 337 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled Language: English
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Product description

About the Author

Chad Robertson is co-owner of Tartine Bakery & Cafe and Bar Tartine in San Francisco, where he lives. --This text refers to the hardcover edition.

Review

...aspiring bread bakers and those who love them will want to invest in this third tome from Tartine master baker Chad Robertson. - Los Angeles Times

The book provides flexible and accessible modern recipes, while illuminating the ways in which bread has changed over time. - Cathy Erway, Civil Eats

The porridge bread from Bar Tartine in San Francisco is why I love gluten. I want to slater it in butter and serve it to all of my guests - all of the time. Find the recipe in Chad Robertson's latest cookbook. - Alison Roman, Bon Appetit --This text refers to the hardcover edition.

Product details

  • ASIN : B00F8H0FKU
  • Publisher : Chronicle Books LLC; Illustrated edition (17 December 2013)
  • Language : English
  • File size : 44609 KB
  • Text-to-Speech : Enabled
  • Enhanced typesetting : Enabled
  • X-Ray : Enabled
  • Word Wise : Enabled
  • Print length : 337 pages
  • Customer Reviews:
    4.6 out of 5 stars 378 ratings

Customer reviews

4.6 out of 5 stars
4.6 out of 5
378 global ratings
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Top reviews from other countries

Maggie May
5.0 out of 5 stars Good one to have
Reviewed in the United Kingdom on 23 February 2019
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Clive
5.0 out of 5 stars Sourdough bread using grains and ancient wheats
Reviewed in the United Kingdom on 22 August 2017
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One person found this helpful
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Ines
2.0 out of 5 stars Two Stars
Reviewed in the United Kingdom on 10 July 2017
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Biedronka
5.0 out of 5 stars excellent continuing of 1 Chad Roberston Book Tartine breads
Reviewed in the United Kingdom on 20 August 2017
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One person found this helpful
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Amazon Customer
5.0 out of 5 stars This is the best bread book I have ever had
Reviewed in the United Kingdom on 19 April 2016
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