Search results for ""Author Chad Robertson""

Tartine Book No. 3 is the only book that shows, step-by-step, via text and process photographs, how to make loaves of whole grain bread and whole-grain versions of favourite Tartine pastries. This book offers a truly innovative approach to working with whole grain flours: blending different flours to achieve distinct flavours and textures, introducing new methods for sprouted and fermented quick breads and exploring alternative sweeteners and unique tenderisers in pastry. The crust, crumb and flavour of a Tartine-style loaf of whole grain bread is notably distinct from other whole grain breads.

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Photographer Todd Selby is back, this time focusing his lens on the kitchens, gardens, homes, and restaurants of more than 40 of the most creative and dynamic figures working in the culinary world today. He takes us behind the scenes with Noma chef René Redzepi in Copenhagen; to Tokyo to have a slice with pizza maker Susumu Kakinuma; and up a hilltop to dine at an inn without an innkeeper in Valdobbiadene. Each profile is accompanied by watercolor illustrations and a handwritten questionnaire, which includes a signature recipe. Reveling in the pleasures of a taco at the beach, foraging for wild herbs, and the art of the perfectly cured olive, Selby captures the food we love to eat and the people who passionately grow, cook, pour, and serve these incredible edibles every day.Praise for Edible Selby:“Todd Selby has turned his curious eye to the kitchens of some of the world’s most imaginative cooks, artisans, and foragers. Far too often, food and the people who produce it are hidden behind closed doors or lost in an industrial food system, so it’s heartening to see this book champion those who have nothing to hide. With Todd’s trademark good humor and disarmingly quirky style, Edible Selby is a pure celebration of the creativity and authenticity of the wonderful individuals who are bringing real food to the table.”- Alice Waters, owner of Chez Panisse Restaurant“Todd Selby’s foray into the world of food is every bit as intriguing as his eccentric take on the world of interiors. Long live Signor Selby!”- Simon Doonan, Barneys New York creative ambassador“Edible Selby captures the energy and excitement of today's food world. This book is pure Selby.”- Thomas Keller, The French Laundry“Books On My Gifts List…Photographer Todd Selby’s scrapbook reportage on passionate cooks and famous chefs around the world. Messy, magnificent, inspiring.”—Food & Wine magazine“Exploring the world for food, that’s what Edible Selby is all about…and hopefully, you get really hungry when you read it.”—New York Daily News“Photographer Todd Selby has an uncanny eye for the beauty of the unconventional kitchen; in his second book, he features cooks, chefs, and other culinary creative types in their workspaces—complete with recipes and witty hand-drawn illustrations.” —Saveur“This is a book to read on the couch and leave there. Next you’ll want to go to the kitchen and get crazy and make a mess. You will let your hair down, and the meal will be infused with life.” —TheKitchn.com

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The Tartine Way - Not all bread is created equal"...The most beautiful bread book yet published..." – The New York TimesTartine - A 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. 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.Only a handful of bakers have learned the bread science techniques Chad Robertson has developed: To Chad Robertson, 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 Robertson 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.If you liked Tartine All Day by Elisabeth Prueitt, Chad's partner in work and life, and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread! Additional categories for this book include: Baking Books Baking Recipe Books Baking Cook Books Bread Recipe Books

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Winner of the 2020 IACP Award for Best Cookbook, Food Photography & Styling The New York Times "Best Cookbooks of Fall 2019" House Beautiful’s “Amazing New Cookbooks that also look Delicious on Your Shelf" This brilliantly revisited and beautifully rephotographed book is a totally updated edition of a go-to classic for home and professional bakers—from one of the most acclaimed and inspiring bakeries in the world. Tartine offers more than 50 new recipes that capture the invention and, above all, deliciousness that Tartine is known for—including their most requested recipe, the Morning Bun. Favorites from the original book are here, too, revamped to speak to our tastes today and to include whole-grain and/or gluten-free variations, as well as intriguing new ingredients and global techniques. More than 150 drop-dead gorgeous photographs from acclaimed team Gentl + Hyers make this compendium a true collectible and must-have for bakers of all skill levels.

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