MARC Record from Library of Congress

LEADER: 02614cam a22003977i 4500
001 2012276745
003 DLC
005 20141010090229.0
008 140903t20132013caua 001 0 eng d
010 $a 2012276745
020 $a9781452114309
020 $a1452114307
035 $a(OCoLC)ocn862030182
037 $bChronicle Books Llc, C/O Hachette Book Group USA 3 Center Plaza, Boston, MA, USA, 02108$nSAN 200-2205
040 $aTOH$beng$cTOH$erda$dOCLCQ$dCLE$dVP@$dCGP$dYDXCP$dNQB$dOUN$dCNSPL$dOCLCO$dOCLCF$dCKE$dBTCTA$dBDX$dWIQ$dDLC
042 $alccopycat
050 00 $aTX769$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.
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 -- René'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)
650 0 $aCooking (Bread)
650 0 $aBaking.
650 0 $aPastry.
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy1414/2012276745-b.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy1414/2012276745-d.html