Master the art of whole-grain baking with Tartine Book No. 3. This highly collectible First Edition, First Printing (2013) is a must-have for serious bakers and cookbook collectors alike. Written by James Beard Award-winner Chad Robertson of San Francisco’s famed Tartine Bakery, this volume pushes the boundaries of craft bread, focusing on modern, ancient, and classic recipes using sprouted and heirloom grains.
Across 85 innovative recipes, Robertson shares his "Master Methods" for everything from Nordic-inspired rye to ancient wheat baguettes. The book is filled with stunning, artistic photography and deep technical insights. With its crisp pages and tight binding, this copy is as beautiful to display as it is essential to use. A cornerstone for any serious culinary library.
Item condition: Excellent/Near Fine. This is a verified First Edition, First Printing (number line includes "1"). The hardcover and binding are tight and square. Interior pages are pristine—bright, clean, and free of any kitchen wear, markings, or stains. The original dust jacket is present and in great condition, showing only very minor shelf wear along the top and bottom edges.
