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GtrsRGr8 · 04-20-2015, 01:44 AM

I don't think that a markdown of this book has been posted before, at least it did not show up in a search that I did.

Tartine Book No. 3: Modern Ancient Classic Whole. By Chad Robertson. Rated 4 stars, from 70 reviews at the present moment. Print list price $40.00; digital list price $29.99; Kindle price now $1.99. Chronicle Books LLC, publisher. 337 pages. http://www.amazon.com/Tartine-Book-N...+Classic+Whole.

Book Description
The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker.

04-20-2015, 01:44 AM	#298
GtrsRGr8 Grand Sorcerer Posts: 7,334 Karma: 27815322 Join Date: Aug 2012 Location: Southeastern U.S., ya'll Device: Kindle; Kindle (10.1.1) for PC; Kindle Cloud Reader	Hugely Marked Down Volume in the Tartine Series (No. 3). I don't think that a markdown of this book has been posted before, at least it did not show up in a search that I did. Tartine Book No. 3: Modern Ancient Classic Whole. By Chad Robertson. Rated 4 stars, from 70 reviews at the present moment. Print list price $40.00; digital list price $29.99; Kindle price now $1.99. Chronicle Books LLC, publisher. 337 pages. http://www.amazon.com/Tartine-Book-N...+Classic+Whole. Book Description The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker.