Tartine bread
(Book)
Author
Contributors
Wolfinger, Eric, photographer.
Published
San Francisco : Chronicle Books, ©2010.
Status
Description
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Copies
Location | Call Number | Status |
---|---|---|
Edmondson Pike - Adult Non-Fiction | 641.815 R6494t | In Transit |
Green Hills - Adult Non-Fiction | 641.815 R6494t | Checked Out |
Hermitage - Adult Non-Fiction | 641.815 R6494t | On Shelf |
Main Library - Adult Non-Fiction | 641.815 R6494t | Checked Out |
More Details
Published
San Francisco : Chronicle Books, ©2010.
Format
Book
Physical Desc
304 pages : illustrations (some color) ; 26 cm
Language
English
Notes
General Note
Includes index.
Description
The bread at San Francisco's legendary Tartine Bakery was developed by renowned baker Chad Robertson over a decade of working with the finest artisan bakers in the United States and France, followed by another decade baking solo in a small wood-fired oven on the coast of Northern California. The following for this singular bread far exceeds the bakery's daily production. Now, clear instructions and hundreds of step-by-step photos show you how to make this elemental bread. Also included are more than 30 sweet and savory recipes using the day-old bread to make sandwiches, soups, puddings, French toast and kale Caesar. --From publisher description.
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Citations
APA Citation, 7th Edition (style guide)
Robertson, C., & Wolfinger, E. (2010). Tartine bread . Chronicle Books.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Robertson, Chad and Eric, Wolfinger. 2010. Tartine Bread. Chronicle Books.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Robertson, Chad and Eric, Wolfinger. Tartine Bread Chronicle Books, 2010.
MLA Citation, 9th Edition (style guide)Robertson, Chad,, and Eric Wolfinger. Tartine Bread Chronicle Books, 2010.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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