Tartine Book No. 3

Internationally renowned bread baker Chad Robertson's new book explores his development of breads using natural leaven and whole grains. Inspired by his travels and baking in Scandinavia, Robertson began experimenting with heirloom varieties of traditional grains such as kamut, barley, emmer, and einkorn wheat. This cookbook chronicles his journeys – in development and throughout Central Europe and Scandinavia, working with the world's greatest bakers and grains -- to develop loaves with deep flavors, wonderful textures, and the gorgeous look of Tartine Bakery bread. Part Two of the book shares recipes for whole grain versions of the famous Tartine pastries, including croissants, cookies, gallettes, and brioches.