Tartine no 3

Rubriek: Textual/Printed/Reference Materials - Boek

Prijs: € 30.5

Rating: 5/5

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Verzending:
Op voorraad. Voor 23:59 uur besteld, vrijdag in huis

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.



Tartine Book No. 3 is the only book that shows, step-by-step, via text and process photographs, how to make loaves of whole grain bread and whole-grain versions of favourite Tartine pastries. This book offers a truly innovative approach to working with whole grain flours: blending different flours to achieve distinct flavours and textures, introducing new methods for sprouted and fermented quick breads and exploring alternative sweeteners and unique tenderisers in pastry. The crust, crumb and flavour of a Tartine-style loaf of whole grain bread is notably distinct from other whole grain breads.

• 1 Bekijk alle specificaties

Tartine Bread

Rating: 4.7 / 5 | Prijs: € 31.02

This is a bread baker s handbook 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 the tartine way not all bread is created equal the most beautiful bread book yet published the new york time Op voorraad. Voor 23:59 uur besteld, vrijdag in huis .. MEER INFO

Tartine A Classic Revisited 68 AllNew Recipes 55 Updated Favorites

Rating: 0 / 5 | Prijs: € 28.02

Winner of the 2020 iacp award for best cookbook food photography styling the new york times best cookbooks of fall 2019 house beautiful s amazing new cookbooks that also look delicious on your shelf this brilliantly revisited and beautifully rephotographed book is a totally updated editio Uiterlijk 3 januari in huis .. MEER INFO

Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation

Rating: 0 / 5
Prijs: 35.58 Nu voor: € 33.6

The cofounder of tartine bakery and bistro shares his knowledge of the craft and science of bread making with sixteen formulas for naturally leavened doughs including baguettes flatbread rolls tortillas gluten free loaves and fermented pasta doughs that use discarded sourdough starter illustr Uiterlijk 30 december in huis .. MEER INFO

Taal: en

Bindwijze: Hardcover

Oorspronkelijke releasedatum: 01 december 2013

Aantal pagina's: 304

Illustraties: Met illustraties

Hoofdauteur: Chad Robertson

Hoofduitgeverij: Chronicle Books

Co Uitgever(s): Abrams&Distributions

Editie: 1

Extra groot lettertype: Nee

Product breedte: 222 mm

Product hoogte: 32 mm

Product lengte: 261 mm

Studieboek: Nee

Verpakking breedte: 221 mm

Verpakking hoogte: 60 mm

Verpakking lengte: 259 mm

Verpakkingsgewicht: 2859 g

EAN: 9781452114309

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