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Tartine Book No. 3: Modern Ancient Classic Whole (Bread Cookbook, Baking Cookbooks, Bread Baking Bible) Hardcover – Illustrated, 17 December 2013

4.6 out of 5 stars 331 ratings

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  • Tartine Book No. 3: Modern Ancient Classic Whole (Bread Cookbook, Baking Cookbooks, Bread Baking Bible)
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  • Tartine Bread (Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book)
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  • Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites (Baking Cookbooks, Pastry Books, Dessert Cookbooks, G
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Product description

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

Chad Robertson is co-owner of Tartine Bakery & Cafe and Bar Tartine in San Francisco, where he lives.
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Product details

  • ASIN ‏ : ‎ 1452114307
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 304 pages
  • ISBN-10 ‏ : ‎ 9781452114309
  • ISBN-13 ‏ : ‎ 978-1452114309
  • Customer reviews:
    4.6 out of 5 stars 331 ratings

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4.6 out of 5 stars
4.6 out of 5
331 global ratings

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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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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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Valerierosel
4.0 out of 5 stars Complete Your Tartine Book Collection!
Reviewed in the United Kingdom on 18 August 2015
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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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Lisa
5.0 out of 5 stars Love tarting bakery
Reviewed in the United Kingdom on 18 February 2014
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