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portada Tartine Bread
Type
Physical Book
Author
Publisher
Year
2010
Language
English
Pages
304
Format
Hardcover
Dimensions
25.9 x 22.4 x 3.6 cm
Weight
1.32 kg.
ISBN
0811870413
ISBN13
9780811870412
Edition No.
1
Categories

Tartine Bread

Chad Robertson (Author) · Elisabeth Prueitt (Author) · Chronicle Books · Hardcover

Tartine Bread - Chad Robertson

5 estrellas - de un total de 5 estrellas 7 reviews
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Synopsis "Tartine Bread "

The definitive bread baking book from San Francisco's legendary Tartine Bakery. "The most beautiful bread book yet published."--The New York Times From Chad Robertson, Winner, James Beard Award for Outstanding Pastry Chef, 2008 This is the bread bible for the home baker or professional bread-maker. It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner with Elizabeth Prueitt of San Francisco's Tartine Bakery. Only a handful of bakers have learned the bread science techniques Robertson has developed. To him, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. THE BREAD BOOK THAT SAVED LOCKDOWN: When the world turned inward and reached for the comfort of bread making and artisan sourdough made simple, this is the bread recipe book they relied on. Variations from Chad Robertson's master recipe showcase a wonderfully diverse set of breads and more than 30 sweet and savory recipes using the day-old bread to make sandwiches, classic soups, puddings, delicious baked French toast, and an addictive Kale Caesar. WHY CHOOSE TARTINE COOKBOOK?: At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Now you can bake your own with the bestselling bread baking book: "It's informative, it's inspiring, and it's visually stunning."--KQED FOR THE DISCERNING COOKBOOK COLLECTOR: If you liked Tartine: A Classic Revisited by Elisabeth Prueitt and Chad Robertson, Flour Water Salt Yeast by Ken Forkish, and The Bread Baker's Apprentice by Peter Reinhart, you'll love Tartine Bread! Perfect for: Devotees of Tartine Bakery and the San Francisco food scene Home cooks seeking easy-to-achieve bread 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.
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Customers reviews

Christa Heine Bravo Tuesday, August 26, 2014
Verified Purchase

Muy bueno!

00
 Guillermo Cap Tuesday, February 18, 2020
Verified Purchase

Excelentes fotografías, buenas recetas, muy conforme con el libro.

00
 Julieta Derdoy Thursday, March 19, 2020
Verified Purchase

Excelente el libro, y Buscalibre. com,

00
 Manuel Barral Thursday, January 07, 2021
Verified Purchase

Es excelente! Muy bien explicado como mucho detalle. Para el que quiera aprender no solo a hacer pan, sino a entender qué pasa con cada ingrediente durante el proceso se lo recomiendo 100%!

00
 Julio Ernesto Sierra Avila Tuesday, June 27, 2023
Verified Purchase

Excelente

00
 María Jose Montoya Tuesday, January 28, 2025
Verified Purchase

Llego al momento esperado y en buenas condiciones. Encuadernación muy buena.

00
 Esteban Utset Thursday, April 17, 2025
Verified Purchase

Este es “el libro” que revolucionó la panadería y trajo de vuelta el pan con aroma y sabor a pan. Se relata la búsqueda de un chef recién recibido a un pan ancestral, nutritivo, que respeta tiempos de otra época. Todo el proceso explicado al detalle, con buenas fotografías. También trae muchas recetas de comidas que incluyen los panes del libro, son para preparar con paciencia. Además, varias recetas de pastelería. Una edición excelente, tapas rígidas con acolchado, encuadernación cosida, ¡un lujo! Queda genial en una mesa de café.

00
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The binding of this edition is Hardcover.

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