MARC record from Internet Archive

LEADER: 03700cam 2200625Ii 4500
001 ocn862030182
003 OCoLC
005 20190423083939.0
008 131002t20132013caua 001 0 eng d
010 $a 2012276745
040 $aTOH$beng$erda$cTOH$dOCLCQ$dCLE$dVP@$dCGP$dYDXCP$dNQB$dOUN$dCNSPL$dOCLCO$dOCLCF$dCKE$dBTCTA$dBDX$dWIQ$dDLC$dTXMCM$dIGA$dOCLCQ$dOCLCO$dUAP$dQQ3$dLMJ$dNZIPP
019 $a829744515$a867091558$a868792049$a869777580$a870322804$a871328305$a886569267
020 $a9781452114309$q(hardcover)
020 $a1452114307$q(hardcover)
035 $a(OCoLC)862030182$z(OCoLC)829744515$z(OCoLC)867091558$z(OCoLC)868792049$z(OCoLC)869777580$z(OCoLC)870322804$z(OCoLC)871328305$z(OCoLC)886569267
037 $bChronicle Books Llc, C/O Hachette Book Group USA 3 Center Plaza, Boston, MA, USA, 02108$nSAN 200-2205
050 4 $aTX769$b.R643 2013
082 04 $a641.81/5$223
100 1 $aRobertson, Chad,$eauthor.
245 10 $aTartine Book No. 3 :$bmodern, ancient, classic, whole /$cChad Robertson.
246 3 $aTartine book number 3
264 1 $aSan Francisco, California :$bChronicle Books,$c[2013]
264 4 $c℗♭2013
300 $a336 pages :$bcolor illustrations ;$c26 cm
336 $atext$btxt$2rdacontent
336 $astill image$bsti$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
505 0 $aWhole grain primer -- Master method of Tartine loaves -- Basic breads -- Ancient grains -- Denmark -- Seeded breads -- Sweden -- Hearth loaves with sprouted grains -- Rene 's-style pan loaves -- Germany & Austria -- Porridge, cracked-, and flaked-grain breads -- France -- Crispbreads -- Mexico -- Pastry.
520 $a"The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker."--$cPublisher's description.
610 20 $aTartine (Bakery)
610 27 $aTartine (Bakery)$2fast$0(OCoLC)fst01634700
650 0 $aCooking (Bread)
650 0 $aBaking.
650 0 $aPastry.
650 1 $aCookbooks.
650 7 $aCOOKING$xCourses & Dishes$xBread.$2bisacsh
650 7 $aBaking.$2fast$0(OCoLC)fst00825632
650 7 $aCooking (Bread)$2fast$0(OCoLC)fst01753038
650 7 $aPastry.$2fast$0(OCoLC)fst01054726
655 4 $aNonfiction.
655 7 $aCookbooks.$2lcgft
655 7 $aCookbooks.$2fast$0(OCoLC)fst01752725
856 42 $3Contributor biographical information$uhttp://catdir.loc.gov/catdir/enhancements/fy1414/2012276745-b.html
856 42 $3Publisher description$uhttp://catdir.loc.gov/catdir/enhancements/fy1414/2012276745-d.html
938 $aBrodart$bBROD$n104334207
938 $aBaker and Taylor$bBTCP$nBK0012900662
938 $aYBP Library Services$bYANK$n10305522
029 1 $aAU@$b000052410683
029 1 $aAU@$b000052453989
029 1 $aAU@$b000053189290
029 1 $aNZ1$b15239469
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 227 OTHER HOLDINGS