Name: Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites (Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts for Pastry Chefs)
Price: 1112.00 TWD
Availability: InStock
Rating: 5 (2 reviews)
Author: Chad Robertson
ISBN: 9781452178738

portada Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites (Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts for Pastry Chefs)

Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites (Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts for Pastry Chefs)

Type

Physical Book

Author

Photographs by

Publisher

Year

2019

Language

English

Pages

328

Format

Hardcover

Dimensions

26.2 x 22.4 x 3.3 cm

Weight

1.36 kg.

ISBN13

9781452178738

Synopsis "Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites (Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts for Pastry Chefs) "

This brilliantly revisited and beautifully re-photographed baking book is a totally updated edition of a go-to classic for home and professional bakers--from San Francisco's legendary Tartine Bakery. Winner of the 2020 IACP Award for Best Cookbook, Food Photography & Styling The New York Times Best Cookbooks of Fall 2019 "Liz and Chad created much more than a bakery. They tapped into a next-level frequency and, thankfully, we can all tune in. The breadcrumb trail comes full circle with this revisit to the original Tartine classic. I am inspired by where they've been, love where they are, and I'm excited to see where they take us next."--Chris Bianco, author of Bianco: Pizza, Pasta, and Other Food I Like Tartine is one of the most acclaimed and inspiring bakeries in the world. Here is co-owners Elisabeth Pruiett and Chad Robertson's first, classic Tartine cookbook, fully updated with 68 all-new recipes and 55 refreshed favorites. These recipes capture the invention and, above all, deliciousness that Tartine is known for--including their most requested recipe, the Morning Bun. Favorites from the original recipe book are revamped to speak to our tastes today and to include whole-grain and/or gluten-free variations, as well as intriguing new ingredients and global techniques. More than 150 drop-dead gorgeous photographs from acclaimed team Gentl + Hyers make this baking and pastry book a true collectible compendium and must-have for bakers of all skill levels. THE BREAD BOOK THAT SAVED LOCKDOWN: When the world turned inward and reached for the comfort of bread making, Tartine Bread is the bread baking book they relied on. This, their original cookbook, is the perfect companion volume for any home baker ready to venture beyond artisan sourdough to create such irresistible treats as Fruit Galettes, Honey Spice Cake, Pecan Diamonds, Matcha-Glazed Croissants, Savory Scones, and Millionaire's Chocolate Caramel Tart. MODERNIST CUISINE MADE ACCESSIBLE: As pastry chef David Lebovitz, author of My Paris Kitchen and Drinking French, notes, "The original Tartine cookbook took us into their kitchen, and Elisabeth and Chad's exciting update adds all-new recipes, gluten-free versions, and gorgeous photos to their classic baking book. If you can't make it to the bakery (but even if you can), you'll want to add Tartine: A Classic Revisited to your collection!" FOR THE DISCERNING COOKBOOK COLLECTOR: If you liked Tartine All Day by Elisabeth Prueitt, Flour Water Salt Yeast by Ken Forkish, or Giuseppe's Italian Bakes, you'll love Tartine: A Classic Revisited! Perfect for: Devotees of Tartine Bakery and the San Francisco food scene Home cooks seeking easy-to-achieve baking recipes Beginner and advanced bread bakers Birthday, housewarming, or holiday gift

Chad Robertson

(Author)

View Author's Page

Chad Robertson es un panadero y autor estadounidense, considerado una de las figuras más influyentes del pan artesanal contemporáneo. Es conocido principalmente por ser el fundador de Tartine Bakery, una emblemática panadería ubicada en San Francisco, famosa por su pan de masa madre y su enfoque en técnicas tradicionales.

Robertson se formó en el Culinary Institute of America y luego profundizó sus conocimientos viajando y aprendiendo de panaderos artesanos en Francia. Allí perfeccionó el uso de la fermentación natural y el respeto por los tiempos largos de elaboración, principios que se convirtieron en la base de su trabajo. Junto a su esposa y socia, la chef pastelera Elisabeth Prueitt, abrió Tartine Bakery en 2002, transformándola rápidamente en un referente mundial.

Además de su labor como panadero, Chad Robertson es autor de libros fundamentales sobre panadería, como Tartine Bread, Tartine No. 3 y Tartine All Day, donde comparte técnicas, recetas y su filosofía basada en ingredientes simples, paciencia y precisión. Su influencia ha inspirado a panaderos de todo el mundo y ha contribuido al renacimiento del pan artesanal, posicionándolo como una expresión cultural y gastronómica de alto nivel.

See less

Customers reviews

Nicole Rodriguez Monday, August 09, 2021
Verified Purchase
muy bueno
00
Ana Luisa Friday, June 28, 2024
Verified Purchase
Excelente libro, descripciones detalladas y bellas fotos.
00

Have you read this book? Login to add your review.

More customer reviews

100% (2)
0% (0)
0% (0)
0% (0)
0% (0)

Questions and Answers about the Book

Do you have a question about the book? Login to be able to add your own question.

Opinions about Bookdelivery

More customer reviews

Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites (Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts for Pastry Chefs) - Chad Robertson

Synopsis "Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites (Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts for Pastry Chefs) "

Customers reviews

Frequently Asked Questions about the Book

Is the book original?

In what language is the book written?

What is the format of this book?

Questions and Answers about the Book

Opinions about Bookdelivery