Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation [A Cookbook]
Language: English
Published by Lorena Jones Books, 2021
- Hardcover
- New
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
AbeBooks seller since March 25, 2015
Condition: New
US$ 40.03
Quantity: 9 available
Add to basketItem description from seller
In English.
Seller Inventory # ria9780399578847_new
- Title
- Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation [A Cookbook]
- Author
- Robertson, Chad
- Publisher
- Lorena Jones Books
- Publication year
- 2021
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0399578846
- ISBN 13
- 9780399578847
- Item weight
- 1,374 grams
“The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite.”—from the Introduction
More than a decade ago, Chad Robertson’s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe.
Now, in Bread Book, Robertson and Tartine’s director of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson’s and Latham’s primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use.
With sixteen brilliant formulas for naturally leavened doughs—including country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter—Bread Book is the wild-yeast baker ’s flight plan for a voyage into the future of exceptional bread.
"Synopsis" may belong to another edition of this title.
About the Author
Jennifer Latham is Tartine’s director of bread and manages the bread-making teams in Northern and Southern California, collaborating with Robertson on innovations and techniques. She and Robertson cowrote and recorded the Getting Started with Sourdough audiobook.
Liz Barclay is a photographer, creative director, and visual artist with a passion for food, music, art, and culture. Her clients range from the New York Times, Vogue, and The New Yorker to Nowness, Nike, Capitol Music Group, and Apple. Barclay is also an ambassador and volunteer with CoachArt, Food Bank for New York City, and Edible Schoolyard Project.
"About the title" may belong to another edition of this title.
Ria Christie Collections
Uxbridge, United Kingdom
AbeBooks seller since March 25, 2015
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