Tartine Bread und über 1,5 Millionen weitere Bücher verfügbar für Amazon Kindle. Erfahren Sie mehr


oder
Loggen Sie sich ein, um 1-Click® einzuschalten.
Jetzt eintauschen
und EUR 5,11 Gutschein erhalten
Eintausch
Alle Angebote
Möchten Sie verkaufen? Hier verkaufen
Der Artikel ist in folgender Variante leider nicht verfügbar
Keine Abbildung vorhanden für
Farbe:
Keine Abbildung vorhanden

 
Beginnen Sie mit dem Lesen von Tartine Bread auf Ihrem Kindle in weniger als einer Minute.

Sie haben keinen Kindle? Hier kaufen oder eine gratis Kindle Lese-App herunterladen.

Tartine Bread [Englisch] [Gebundene Ausgabe]

Chad Robertson , Eric Wolfinger
4.8 von 5 Sternen  Alle Rezensionen anzeigen (4 Kundenrezensionen)
Preis: EUR 27,93 kostenlose Lieferung. Siehe Details.
  Alle Preisangaben inkl. MwSt.
o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o
Gewöhnlich versandfertig in 4 bis 6 Wochen.
Verkauf und Versand durch Amazon. Geschenkverpackung verfügbar.

Weitere Ausgaben

Amazon-Preis Neu ab Gebraucht ab
Kindle Edition EUR 14,99  
Gebundene Ausgabe EUR 27,93  

Kurzbeschreibung

12. Oktober 2010
A master formula for basic bread with many variations forms the backbone of the book, which also includes yeasted breads and recipes for sweet and savory foods made with days-old bread. Chad's mastery of breadmaking and work with great artisanal bakers in the US and France, as well as his philosophy of baking, are features of this book. SALES HANDLE: This is the follow-up to successful Tartine, concentrating on the bakery's legendary bread, from one of the most celebrated breadmakers in the United States. ** Chad is Jesus in breadmaking circles, and Tartine's bread is celebrated in media. Serious breadmakers will want this book for their collection,a nd we're sure to get lots of attention for the Chad's method. ** A cometitive title, Jim Lahey's My Bread, associated with Sullivan Street Bakery in New York City, has come out of the gate with good sales and tons of media coverage. Similarities betweent he books include: high-profile artisanal baker author, slow rise fermentation method and endorsement of Mark Bittman. ** Tartine has sold over 40,000 copies since it was released in 2006. It's very well-reviewed by media and users (such as on Amazon). Lovers of Tartine will want Tartine Bread. ** Chad and Elisabeth are major players on the SF food scene and have a national platform due to the popularity of Tartine Bakery (and cultural resonance of SF food). They're well-connected in the both the restaurant and artisanal food producer communities.

Hinweise und Aktionen

  • 5-EUR-Gutschein für Drogerie- und Beauty-Artikel:
    Kaufen Sie für mind. 25 EUR aus den Bereichen PC-und Videogames, Musik, DVD/Blu-ray und Hörbücher sowie Kalender und Fremdsprachige Bücher ein; der 5-EUR-Gutschein wird in Ihrem Amazon-Konto automatisch nach Versand der Artikel hinterlegt. Die Aktion gilt nicht für Downloads. Zur Aktion| Weitere Informationen (Geschäftsbedingungen)

Wird oft zusammen gekauft

Tartine Bread + Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections + Tartine: Book No. 3: Ancient Modern Classic Whole
Preis für alle drei: EUR 77,28

Einige dieser Artikel sind schneller versandfertig als andere.

Die ausgewählten Artikel zusammen kaufen

Kunden, die diesen Artikel gekauft haben, kauften auch


Produktinformation

  • Gebundene Ausgabe: 304 Seiten
  • Verlag: Chronicle Books (12. Oktober 2010)
  • Sprache: Englisch
  • ISBN-10: 0811870413
  • ISBN-13: 978-0811870412
  • Größe und/oder Gewicht: 8,8 x 10,1 x 1,4 cm
  • Durchschnittliche Kundenbewertung: 4.8 von 5 Sternen  Alle Rezensionen anzeigen (4 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 29.420 in Englische Bücher (Siehe Top 100 in Englische Bücher)

Mehr über den Autor

Entdecken Sie Bücher, lesen Sie über Autoren und mehr

Produktbeschreibungen

Pressestimmen

."..the most beautiful bread book yet published..." -- The New York Times

Über den Autor und weitere Mitwirkende

Chad Robertson is one of the founding chef/owners of the renowned Tartine Bakery in San Francisco, Mark Bitttman's 'favorite bakery in the United States.' With his wife, Elisabeth Pruiett, he is co-author of Tartine. He trained at The Culinary Institute of American in Hyde Park, New York and was nominated for a James Beard Outstanding Pastry Chef award in 2006. He lives in San Francisco.

Welche anderen Artikel kaufen Kunden, nachdem sie diesen Artikel angesehen haben?


In diesem Buch (Mehr dazu)
Ausgewählte Seiten ansehen
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
Hier reinlesen und suchen:

Kundenrezensionen

3 Sterne
0
2 Sterne
0
1 Sterne
0
4.8 von 5 Sternen
4.8 von 5 Sternen
Die hilfreichsten Kundenrezensionen
5.0 von 5 Sternen spannend um lesen 6. Mai 2013
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
Das Buch ist spannend und informativ. Auch wenn dies ungewöhnlich klingt für eine Backbuch. Unseren Brote sind damit abwechslungsreicher geworden
War diese Rezension für Sie hilfreich?
5.0 von 5 Sternen Ein optischer und haptischer Genuß mit Inhalt 8. März 2013
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
So schnörkellos und überzeugend wie der Inhalt ist auch das Layout. Und alle Rezepte sind so genau, dass ich sie mit kleinen Änderungen auch mit glutenfreiem Mehl anwenden konnte. Dank Chad Robertson kann ich wieder herrliches Brot essen.
War diese Rezension für Sie hilfreich?
Von CE
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
Tartine Bread describes the process of making the country loaf bread in detail: it describes the different states of the dough (from starter to forming the bread) and what the dough should look like at each stage. Lots of photos support the description.
At the end some variations of the basic bread and recipes for left-over bread are provided.

This book helped me handling the extremely hydrated dough and at producing well-tasting bread, but at some points, my lacking the intuition of a baker lead to bad results.
War diese Rezension für Sie hilfreich?
5.0 von 5 Sternen mal ein etwas anderes vorgehen! 29. Dezember 2012
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
ein fuer mich neues buch ueber die zubereitung von brot: gut geschrieben, ausfuehrliche beschreibung der vorgehensweise, nette rezepte. es funktioniert, wenn man die grundlagen begriffen hat.
War diese Rezension für Sie hilfreich?
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
Amazon.com: 4.6 von 5 Sternen  187 Rezensionen
476 von 499 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen For intermediate or advanced bakers 28. September 2010
Von Cookbook Gal - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
Some background: I am an advanced home baker with a couple years of professional baking under my belt, many years ago, so that is the perspective from which I write this review.

What this book is: a compilation of recipes from Tartine Bakery. There are only a few bread recipes, and then a collection of dishes made with those breads.
What it is not: a comprehensive bread baking book, or a book for beginners.

There really are only a few bread recipes in this book. The author goes into lengthy detail about his breads, his philosophy, and how to make them. For those of you who are familiar with Julia Child's Mastering the Art of French Cooking's treatise on how to make an omelet (it's about 20 pages long), that is what you will find here, just a lot fewer recipes. Why? Because Tartine specializes in making a few breads and pastries, and this book is about their bakery.

If you are looking for a comprehensive baking book of artisan breads, try Jeffrey Hamelman's "Bread." If you want easy, tasty recipes for most home bakers, take a look at the King Arthur Flour baking books, or Beth Hensperger's excellent "Bread Bible."

So, if you are not into creating and nursing sourdough starters, or you have no interest in reading through 20 pages of instructions to teach you how to make an artisan loaf of Tartine bread, this is not the book for you. There are plenty of other wonderful books on the market for that.

I would recommend this book for intermediate or advanced home bakers, or for professionals who are really looking to expand their bread baking repertoire.

The book does have some of the most detailed photos on folding and shaping loaves that I've seen, but the "artsy" quality of those photos is really irritating - I don't want to see special shadowing, I just want a clear picture of a technique.
81 von 84 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen A must have for a bread baker looking to take their breads to the next level 20. Oktober 2010
Von jhow - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
I started baking bread using a bread maker a few years ago and decided to revisit bread baking again earlier this year. The recipes I have been made thus far have used commercial yeast and have turned out fairly well. Since I started baking my own bread again, I have not needed to buy a loaf of bread at the store.

Initially when I read about Tartine's country loaf, I was reluctant to pay $7 for a loaf of bread. However, my curiosity got the best of me and I decided to call in and reserve half a loaf for $4. After trying the bread, I could see what all the fuss was about. It was the best bread I have ever tasted (granted that I have never been to Europe). After searching online, I discovered that Chad Roberston, one of the owner of Tartine, was going to release a Tartine Bread book later in the year. I proceeded to pre order the book.

After receiving the book, I made my own starter following the directions and attempted to use it about a week later. Unfortunately, the first try did not turn out so well because my starter was not mature enough. I continued to feed it the next week and tried making the bread again. This time it came out a lot better. I probably made the basic country loaf about 5 times now and my results are becoming more consistent as I learn how to balance time and temperature. As another reviewer mentioned, there is a lot of flexibility when making this bread. I mix my leaven in the morning, mix the dough that evening, let it rise overnight, divide and shape the next morning, do the final rise under refrigeration, and bake when I get home from work on the second day. This seems to work well with my schedule.

I would recommend this book for the bread baker that is looking to take their bread to the next level. At first, the thought of making my own starter was daunting. But the author's detailed description of every aspect of the bread making process is very enlightening and helpful and takes a lot of the guesswork out.

One more thing, I have kept this bread a week after baking it and after toasting or baking it, it still tastes good. The yeasted breads I have made in the past lose a lot of their flavor and texture after only 2-3 days.
86 von 95 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen For the believers 29. September 2010
Von Andrew N Benson - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
I live in San Francisco, an avid home baker, and Tartine and I go way back. When they first opened their shop on 18th and Guerrero, I lived a half-block away, and would sneak over for a croissant, morning bun, or some bread pudding early in the morning. Since those days, Tartine (along with the other shops on 18th St.) has become a big attraction for food tourists visiting the Mission, but continues to have a strong and devoted local following. These guys believe in what they are doing, and the quality of their breads and pastries far surpasses anyone in SF. You haven't really experienced bread until you've popped in at 5pm to grab a steaming country loaf and squatted on a stoop outside to tear into it. I can never get more than 10 yards away from the shop before pinching off a bit to taste. When my wife bought me a copy of this book, I was ecstatic. Here is a story of a man who is dedicated to bread, telling you how he arrived at his perfect loaf, and then how you might make your own perfect loaf. Rather than providing exhaustive formulas, you are required to smell, touch, look at your dough, and adjust for variations. Living in SF, where the weather will change in an instant, you have to be able to improvise as a baker, and this book shows you how to do that. If you don't have time in your life to become a devoted bread lover, cultivating a natural yeast culture, this book might not be for you, but maybe it would change your mind. The bread really is that good.
103 von 119 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Great Bakery, Mediocre Book 3. Januar 2011
Von emmsf - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
I love Tartine, the bakery. Who doesn't?! And I can see why so many other reviewers love this book. Chad Robertson's passion for bread is obvious. If you're looking for inspirationj and a pleasant read, this book is for you. But if you are looking for thoughtful recipes for beautiful breads - if your goal is to produce great bread at home - I am afraid this book falls short. The book's format, and the author's style, make it very imprecise and harder to follow. For example, there are dozens and dozens of photos, but none have captions or numbers, and it's often difficult to know which pictures illustrate which steps. Don't get me wrong, the photos are attractive, but they're not helpful if you are hoping to see and repeat his techniques. Recipes are presented in a chatty style that may be pleasant to read, but which tend to be cumbersome and imprecise if your goal is to actually produce good bread yourself. (That's particularly true of the 24-page recipe for basic country bread, and while it was interesting to read, it's not practical as a precise, useful recipe.) Also, there seem to be more recipes for things to make with bread, and fewer actual recipes for the breads themselves. And there are typos. I know this chef is an amazing bread baker, and I eat his spectacular bread whenever I can, but his skills are in the kitchen, and not necessarily in writing books.

UPDATE 12/31/12: It seems a few other reviewers misunderstand my initial review, one going so far as to call my perspective "hogwash". Let me be clear - I've made the Tartine Country White Bread successfully. And I've had the pleasure of eating the "real thing" at Tartine and Bar Tartine many, many times. I've met Chad Robertson, and he's a nice guy. And passionate. And talented. I simply believe that the book is poorly constructed. One should not have to read 20+ pages, and study numerous photographs, to understand how to make a loaf of bread - even a wonderful loaf like this one. His passion is inspring, and if that's what you're looking for, bravo. But there are other outstanding (and often exceedingly passionate) books that provide much more accessible instruction and advice. Try any of the books by Peter Reinhart, or Jeffrey Hammelman, or the most complex and technical of all, Advanced Bread and Pastry by Michel Suas.
17 von 17 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Outstanding Resource for Advanced Breadmaking 4. Februar 2011
Von Bob Norris - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
I'm very grateful to Chad Robertson and Eric Wolfinger for reaching deep to convey the secrets of making incredible bread. The book is remarkable in that it is both textually and visually composed to provide the home baker with extremely helpful and informative step-by-step guidance. Moreover, Chef Robertson has done an extraordinary job of describing the aromas, textures and moistness that signal readiness for each stage of the process. Armed with this information, the home baker can confidently identify these key points of transition to ensure success. He also offers advice on how to correct problems, while sharing imaginative techniques to work around the limits of the home kitchen. This is book that can take your bread making to a level almost unattainable to home bakers.

That being said, prepare to commit to baking bread for an extended period to gain the knowledge that can only come from experience. Fortunately, your freinds and family will be supportive because they benefit. Once you start, you begin to appreciate how carefully this book is composed. You'll find nuggets of guidance in the text and - all of a sudden - one photo makes the difference between failure and an AHA! moment.

You will need to plan ahead. Bread for dinner tomorrow requires preparation today. That takes some practice to anticipate. You'll also want to invest in some tools: a digital scale, silicone mat, bench knife, flexible scrapper, muslin towels, instant-read thermometer, and large bowls. These items are not expensive, but make a world of difference.

Lastly, FWIW - the best way to clean up a dry flour mess is your bench knife. If you use a damp towel or sponge, you'll make glue. And before you wash out that goopy bowl, use your scrapper to clean it and dump the mess in your garbage or compost. Plumbers love bakers for a reason.
Waren diese Rezensionen hilfreich?   Wir wollen von Ihnen hören.
Kundenrezensionen suchen
Nur in den Rezensionen zu diesem Produkt suchen
ARRAY(0xae069a80)

Kunden diskutieren

Das Forum zu diesem Produkt
Diskussion Antworten Jüngster Beitrag
Noch keine Diskussionen

Fragen stellen, Meinungen austauschen, Einblicke gewinnen
Neue Diskussion starten
Thema:
Erster Beitrag:
Eingabe des Log-ins
 

Kundendiskussionen durchsuchen
Alle Amazon-Diskussionen durchsuchen
   


Ähnliche Artikel finden


Ihr Kommentar