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Bread Book Ideas And Innovations From The Future Of Grain Flour And Fermentation A Cookbook

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Bread Book Ideas And Innovations From The Future Of Grain Flour And Fermentation A Cookbook Details

ISBN 13
9780399578847
ISBN 10
399578846
Publisher
Random House Usa
Book Description
Bread Book Ideas And Innovations From The Future Of Grain Flour And Fermentation A Cookbook
About the Author
Chad Robertson is the cofounder of Tartine, now with eight locations in Northern and Southern California and six in Seoul, South Korea. His foundational book, Tartine Bread, became the manual for home bread bakers who aspired to re-create his world-famous rustic country loaves and established him as the premier American bread baker. Robertson is also the coauthor of Tartine, written with Elisabeth Prueitt, and the author of Tartine Book No. 3. The recipient of the James Beard Award for Outstanding Pastry Chef, Robertson has appeared in a wide range of publications, from the New York Times to Vogue. 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.
Language
English
Author
Robertson, Chad - Latham, Jennifer
Publication Date
12/7/2021
Number of Pages
304.0

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