Tartine Book No. 3 - Chad Robertson

Folks clamor for the 240 loaves that Chad Robertson bakes every day at Tartine Bakery in San Francisco. His two influential primers, Tartine and Tartine Bakery, gave home bakers insights into his naturally leavened breads with “old souls.” Last year Robertson took up a new challenge: baking in new ways with ancient strains of wheat and other whole grains. The result is Tartine Book No. 3: Modern Ancient Classic Whole (Chronicle, $40). Robertson focuses on einkorn, emmer, and spelt (“rich in flavor, higher in protein…a more delicate gluten, and easier to digest”). He also developed new “porridge” breads, sprouted grain breads, crispbreads, even Tartine desserts with nut milks and new sweeteners. Follow Robertson to a new, “ancient” realm of baking.
Tartine No. 3: Ancient Modern Classic Whole By Chad Robertson Cover Image
$40.00
ISBN: 9781452114309
Availability: Not On Our Shelves—Ships in 1-5 Days
Published: Chronicle Books - December 17th, 2013

Bouchon Bakery - Thomas Keller

Thomas Keller’s books are tall, gorgeous, and intimidating—supermodels of the cookbook world. His latest, Bouchon Bakery (Artisan, $50), is especially mouthwatering. Seductively photographed, its detailed, exacting recipes for such delights as macarons, shatteringly light and tender croissants, palmiers à la framboise, (are you detecting a leetle French accent?) and pain rustique both inspire and daunt. Could these untutored hands create such masterpieces too? Maybe if we start with the blueberry muffins or caramel corn recipe… Our guides— chef-proprietor of The French Laundry/Bouchon empire Mr. Keller, executive pastry chef Sebastien Rouxel, and Bouchon’s head baker Matthew McDonald—are patient, skillful, and precise. Put yourself entirely in their hands. The result? Ah, très bon, très jolie!
Bouchon Bakery (The Thomas Keller Library) By Thomas Keller, Sebastien Rouxel Cover Image
$60.00
ISBN: 9781579654351
Availability: Special Order—Subject to Availability
Published: Artisan - October 23rd, 2012

Sweet Magic: Easy Recipes for Delectable Desserts - Michel Richard

Michel Richard apprenticed many years as a pastry chef before making the leap to chef/owner of D.C.’s starred Central and Citronelle. His SWEET MAGIC: Easy Recipes for Delectable Desserts (Ecco, $27.50), co-written with Peter Kaminsky, is a revolutionary and myth-busting book: Richard makes techniques easier for the home cook, challenging tradition (laying aside the double-boiler in favor of the microwave to temper chocolate, make pastry creams, and puddings, for example). He makes classics far less intimidating, and always explains his shortcuts with deep knowledge and, often, a witty aside: “Soaked (but Not Soggy) Sponge Cake” radically rids us of excess sugar and liquor; the “World’s Flakiest Apple Pie” uses the freezer to make the dough into “free-form puff pastry.” Richard also turns unorthodox ingredients into inspired creations (“Cocoa Puff Chocolate Mousse Cups”); and always asks the reader to explore and invent further.

Sweet Magic: Easy Recipes for Delectable Desserts By Michel Richard, Peter Kaminsky Cover Image
$27.50
ISBN: 9780061928215
Availability: Special Order—Subject to Availability
Published: Ecco - November 2nd, 2010

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