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Chad Robertson: Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation
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Williams-Sonoma
Chad Robertson: Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation
Current price: $40.00
Williams-Sonoma
Chad Robertson: Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation
Current price: $40.00
Loading Inventory...
*Product Information may vary - to confirm product availability, pricing, and additional information please contact Williams-Sonoma
Chad Robertson and Jennifer Latham of the famed Tartine bakery teamed up to create the most innovative and complete manual for baking with wild yeast cultures. Showcasing their unparalleled knowledge of the craft and science of bread making, this refreshingly user-friendly book is ideal for experienced bakers and novices alike.
- Contains more than 50 recipes for bread, rolls, tortillas, pizza, pasta dough and more using 13 master formulas for naturally leavened dough.
- Recipe highlights include Pizza Dough Method, Marbled Rye and Olive Fougasse.
- Written by Tartine cofounder and Tartine's director of bread.
- Hardcover, 368 pages.
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For over 45 years, Williams-Sonoma stores have been shaping how people think about and cook food. Williams-Sonoma started out as a great place to buy high-quality pots, pans, and knives from France. Today we also offer appliances, specialty foods, cookbooks, hand-made furnishings and kitchen products from all over the world.
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