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Tartine Book No. 3

Tartine Book No. 3

Modern, Ancient, Classic, Whole

By Chad Robertson


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The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson’s search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people make this is a must-have reference for the modern baker.

Recipes include:

Master Method for Tartine Whole-Grain Breads

Flavored Breads, including Sunflower Flax and Spelt Wheat Barberi Style with Nigella and Za’atar

Sprouted-Grain Hearth Loaves, including Emmer with Maple and Quinoa White Wheat

Crispbreads such as Spelt with Sunflower Seeds, Crème Fraiche, and Comté; and Swedish-Style Knackbrod

Sweets such as Chocolate Whole-Grain Croissants and Fruit Tarts with Spelt or Kamut Dough

More Details

Size: 8 1/2 x 10 in;
Pages: 304 pp;
Format: Hardcover
Publication: December 2013
ISBN: 9781452114309
ISBN10: 1452114307
Chad Robertson is co-owner of Tartine Bakery & Cafe and Bar Tartine in San Francisco, where he lives.

Media Reviews

“It’s common knowledge that the best bread in San Francisco—make that America—is made by the brilliant, obsessive baker Chad Robertson at his Mission District storefront,Tartine Bakery.”

—Daniel Patterson from Bon Appétit, Tastemakers 2012

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