| وصف الكتاب | The porridge bread from Bar Tartine in San Francisco is why I love gluten. I want to slater it in butter and serve it to all of my guests - all of the time. Find the recipe in Chad Robertson's latest cookbook. - Alison Roman, Bon Appetit .".aspiring bread bakers and those who love them will want to invest in this third tome from Tartine master baker Chad Robertson." - Los Angeles Times "The book provides flexible and accessible modern recipes, while illuminating the ways in which bread has changed over time." - Cathy Erway, Civil Eats .".aspiring bread bakers and those who love them will want to invest in this third tome from Tartine master baker Chad Robertson." - Los Angeles Times |
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