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Tartine Book No. 3 (2013)

by Chad Robertson(Favorite Author)

4.22 of 5 Votes: 5

ISBN

1452128464 (ISBN13: 9781452128467)

languge

English

genre

Food & Cookbooks

publisher

Chronicle Books (CA)

review 1: Chad Robertson is clearly a fantastic baker with some wonderful ideas for making outstanding bread. So far I have made the following bread recipes from this book with great success--several of them multiple times:White-Wheat BlendWheat-Rye 10%Wheat-Rye 20%Buckwheat with Toasted Groats and Creme Fraiche (a favorite!)Kamut 60%Emmer/EinkornSpelt-WheatWheat-Rye-Caraway-Coriander (a favorite!)Sprouted EinkornSprouted Purple BarleySprouted Quinoa-KamutSmoked Sprouted Rye (a favorite!)Sprouted SpeltSprouted Emmer with Maple and BeerRye PorridgeOat PorridgeBarley Porridge FlaxseedCracked Rye Sprouted AmaranthSo I have some experience with the book and his method even though I have much more of the book to explore. I don't follow his procedure exactly, but some aspects of his techn... moreique have completely changed the way I think about and make bread. The book is not for beginner bakers, though. You should be pretty comfortable with bread baking before attempting these recipes. You should also have a job that allows you to stay home all day :)Two complaints that keep me from giving the book five stars:(1) Robertson needs an editor with a sharp eye. Several of the recipes have mistakes and confusing instructions. Some procedures are described using certain terminology on one page and then it changes on the next. There are few chefs/bakers who can write perfect recipes, so I don't hold it against him. But it definitely lowers the quality of the book. (2) The trend these days is for the blending of cookbooks and coffee table books. Some marketer has realized that most cookbook purchases are aspirational and people would rather look at beautiful pictures than actually cook. But, in the long run, cookbooks have staying power because people use them for many years, and these cookbooks are ill-served by all the glamour photography. I would prefer illustrations of techniques and photos of what the final product is supposed to look like -- with labels -- and not lush photos of the baker in his natural environment, or ingredients artfully arranged on slabs of marble. I mean, it's beautiful, but worthless. I hope the trend reverses!
review 2: This is the first Tartine book I've purchased, and I got it because it's an exploration in baking with freshly-milled whole grains, and more diverse and ancient grains than just wheat. And also because the Tartine crew has a solid reputation for quality and authenticity. The recipes in this book tend to be very ambitious and advanced. I consider it aspirational as opposed to instructional, at least for the amount of time and energy I'm currently able to commit toward baking. The pastry section is a bit more accessible than the breads, and the two recipes I've made so far from it so far have been wonderful. The Buckwheat Tart with Honey-Lemon Cream was decadent and happens to be gluten-free, and was in no way a compromise to the taste of a typical tart that uses processed flour. The recipe for the 50/50 Sables provides several grain/nut combos as suggestions which makes it adaptable to what's in the pantry. This cookie (at least the way I made it with pecans and rye flour) was not too sweet -- a grown-up, sophisticated cookie. A friend commented that it would be great with coffee, and while not a coffee drinker myself, I knew instantly what she meant. less

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