Nettbokhandelen for kjøp og salg av bøker.

Kom i gang

Lær å selge
Lær å kjøpe brukt
Kjøp pensumbøker
Logg inn eller registrer deg
Kjøp et gavekort
For forfattere

Kundeservice

Hjelp
Spor ordre
Brukervilkår
Personvernregler
Informasjonskapsler

Bookis

Om oss
Jobb hos oss!
Gi tilbakemelding
Sjangere

Kontakt oss

Rask levering med

Trygg betaling med

Visa
Mastercard
Vipps
Klarna

© 2026 Bookis AS

Norsk

Norge

Region er basert på IP-adresse

Tartine Bread

Innbundet • 2010 • Engelsk

Tartine Bread

Av Chad Robertson

1 vurderinger • 5.0 av 5

‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌

Om boken

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 Un...Vis mer

Om boken

ISBN

9780811870412

Forlag

Chronicle Books

Publiseringsår

2010

Språk

Engelsk

Originaltittel

Tartine Bread

Format

Innbundet

Frakt og retur

Frakt

Brukte bøker sendes av selgeren. Forventet leveringstid etter pakken er sendt er 2-4 dager.

Returer

Kontakt selgeren etter levering.

Omtaler · 0

1 vurderinger • 5.0 av 5

Du vil kanskje også like

Sourdough Culture A History of Bread Making from Ancient to Modern Bakers

Sourdough Culture A History of Bread Making from Ancient to Modern Bakers

Eric Pallant

One Tin Bakes Easy Foolproof Cakes, Traybakes, Bars and Bites from Gluten-Free to Vegan and Beyond

One Tin Bakes Easy Foolproof Cakes, Traybakes, Bars and Bites from Gluten-Free to Vegan and Beyond

Edd Kimber

Modernist Bread:The Art and Science

Modernist Bread:The Art and Science

Nathan Myhrvold

The Fearless Baker: Simple Secrets for Baking Like a Pro

The Fearless Baker: Simple Secrets for Baking Like a Pro

Erin Jeanne McDowell

Sweet

Sweet

Yotam Ottolenghi

Wildbakers Von zweien, die auszogen, das perfekte Brot zu backen

Wildbakers Von zweien, die auszogen, das perfekte Brot zu backen

Johannes Hirth

One More Slice: Sourdough Bread, Pizza, Pasta and Sweet Pastries

One More Slice: Sourdough Bread, Pizza, Pasta and Sweet Pastries

Leila Lindholm

Elements of Pizza

Elements of Pizza

Ken Forkish

Le bakbok : matbröd & söta bröd av den franske bagaren

Le bakbok : matbröd & söta bröd av den franske bagaren

Sébastien Boudet

Atelier Crenn

Atelier Crenn

Dominique Crenn

France

France

Toast

Toast

Raquel Pelzel

Every Last Crumb

Every Last Crumb

Brittany Angell

Bread Exchange : Tales and Recipes from My Journey of Baking and Bartering

Bread Exchange : Tales and Recipes from My Journey of Baking and Bartering

Malin Elmlid

Chocolate Master Class

Chocolate Master Class

Frederic (EDT) Bau

The New Patissiers

The New Patissiers

Olivier Dupon

Craft beer world

Craft beer world

Mark Dredge

Flour Water Salt Yeast

Flour Water Salt Yeast

Ken Forkish

Boutique Baking

Boutique Baking

Peggy Porschen

Bread A Global History

Bread A Global History

William Rubel

Momofuku Milk Bar A Cookbook

Momofuku Milk Bar A Cookbook

Christina Tosi

Brød og sånt

Brød og sånt

François Rabelais

Brød og brødbaking

Brød og brødbaking

Erik Røed

Pastry

Pastry

Michel Roux

Yeast

Yeast

Chris White

Rachael Ray's Look + Cook: 100 Can't Miss Main Courses in Pictures, Plus 125 All New Recipes: A Cookbook

Rachael Ray's Look + Cook: 100 Can't Miss Main Courses in Pictures, Plus 125 All New Recipes: A Cookbook

Rachael Ray

Wild Sourdough The Natural Way to Bake

Wild Sourdough The Natural Way to Bake

Yoke Mardewi

The Complete Magnolia Bakery Cookbook

The Complete Magnolia Bakery Cookbook

Allysa Torey

Healthy Bread in Five Minutes a Day

Healthy Bread in Five Minutes a Day

Jeff Hertzberg

Peter Reinhart's Whole Grain Breads New Techniques, Extraordinary Flavor [A Baking Book]

Peter Reinhart's Whole Grain Breads New Techniques, Extraordinary Flavor [A Baking Book]

Peter Reinhart

Kitchen Essentials The Complete Illustrated Reference to the Ingredients, Equipment, Terms and Techniques that Ensure Culinary Success

Kitchen Essentials The Complete Illustrated Reference to the Ingredients, Equipment, Terms and Techniques that Ensure Culinary Success

Cordon bleu (School : Paris, France)

The Brewmaster's Table: Discovering The Pleasures Of Real Beer With RealFood

The Brewmaster's Table: Discovering The Pleasures Of Real Beer With RealFood

Garrett Oliver

Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More

Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More

Ari Weinzweig

The Bread Baker's Apprentice

The Bread Baker's Apprentice

Peter Reinhart

Slik baker du gode brød

Slik baker du gode brød

ICA provkök

On Baking

On Baking

Sue Lawrence

Breads

Breads

Ann H.

The Complete Robuchon

The Complete Robuchon

Joel Robuchon

Brød

Brød

Sidsel Hjelme