Acquista per altri

Gran libro. Ho letto diversi libri sulla panificazione, questo è meno tecnico, non leggerete grosse lezioni sulla chimica di base come nei libri di Giorilli, ma insegna molto bene la manualità e il contatto con l'impasto. Molto, molto utile

Una persona l'ha trovato utile

Utile libro di ricette per pane

Marco C.

Recensito in Italia 🇮🇹 il 25 luglio 2021

Un libro pieno di tante ricette per pane, piccoli dolciumi, e piatti da abbinare al pane.

Recensito in Italia 🇮🇹 il 19 maggio 2016

con questo libro Chad Robertson giuda il lettore con un approccio molto semplice e pratico alla panificazione in ambiente domestico.
La prima parte è dedicata a tutti gli aspetti della preparazione del pane dall'impasto, la lievitazione con lievito madre e la cottura.
Tutti i passaggi sono illustrati con numerose fotografie. La seconda parte del libro è dedicata a ricette di pane, altri prodotti da forno e ricette che impiegano il pane come ingrediente. Consiglio il libro sia a chi inizia l'avventura della panificazione domestica che a chi ha già maturato un pò di esperienza. Nonostante avessi già letto Bread di Hamelman e Panificando di Giorilli, in questo libro ho trovato nuovi spunti utili su aspetti pratici della panificazione

13 persone l'hanno trovato utile

If you want to make quality bread, Tartine is the way to go

Michael Amodio

Recensito in Italia 🇮🇹 il 21 agosto 2018

With this book you can make the best bread you have ever tasted. It is all about this simple (yet time consuming) recipe and the cast iron dutch oven. I enjoyed the way Robertson explained the process in story form instead of a straightforward dry recipe. It gave meaning to each step. I read it many times as I went through the process.

A must read for beginners

tamal

Recensito in Italia 🇮🇹 il 9 aprile 2017

Even if I am a beginner with no experience by following the base country bread recipe I could make outstanding bread like professional maybe better sometimes. I thank Chad immensely for his teachings. I did not give 5 stars because there are not many vegan recipes, everything is with eggs, cheese, meat and fish. But is one of the best book about making bread. Thank you

Una persona l'ha trovato utile

Luca Clemente

Fantastico

Recensito in Italia 🇮🇹 il 18 maggio 2017

Sicuramente il miglior libro sul pane con lievito naturale che io abbia mail letto...ed io ne ho letti una ventina in 4 lingue. Dopo un iniziale parte in cui descrive la usa formazione in Francia, passa alle ricette ed al metodo. Nulla di nuovo X chi studia, ma ottime considerazioni basate sull'esperienza. Oltre a bread ed ai libri di gioielli, non può mancare sulla libreria del panettiere domestico e non solo.

4 persone l'hanno trovato utile

michela Fantoni

Country bread!

Recensito in Italia 🇮🇹 il 12 maggio 2020

Molto soddisfatto...! Ho provato più ricette con tutte mi sono trovato molto bene. Ricette, foto e informazioni tecniche base molto interessanti. Consigliatissimo

Recensito in Italia 🇮🇹 il 9 giugno 2016

Great Book from intermediate/upper intermediate bakers. It gives all the details and the procedures to have a perfect sourdough bread.
It's not even self-celebratory as I thought it could be. Instead I think that it's the opposite, considered that this man, Chad Robertson, has changed completely the bread baking scene of the world!

Traduci tutte le recensioni in Italiano

Le recensioni migliori da altri paesi

Just Some Woman

Tediously Pretentious

Recensito nel Regno Unito 🇬🇧 il 12 ottobre 2018

I am a very keen bread baker. I think I have only bought a couple of loaves in the last twenty years, and am usually asked to bring bread when invited out for meals. I don't, however, rest on my laurels, and I am always looking for ways to improve and add to my technique. I have a lot of books on the subject, so I approached this book with a fairly adequate amount of experience and background knowledge.
There are some lovely photographs, and a cursory glance shows that there are some nice breads to be added to my repertoire.
You know there's a 'but' coming, don't you?
It's very pretentious. Definitely a triumph of style over substance. Yes, some lovely photographs, but I don't want to see pictures of surfers in a book about bread. I think it's extremely self-indulgent and I just can't relate to it at all.
There is a current trendy attitude to bread, with ridiculous, right-on vocabulary to accompany it, and this feeds into that very well. Compared to someone like Andrew Whitely or the wonderfully no-nonsense Patrick Riley, this is just an irritant. The only positive thing I have to say about it, really, is that I am very glad I only bought it on Kindle, because it would not earn its place on my very full cookery book shelf.

176 persone l'hanno trovato utile

Valentino

Best sourdough recipe book. EVER!!!

Recensito nel Regno Unito 🇬🇧 il 27 gennaio 2019

Impossibile caricare il contenuto multimediale.

I own quite a few bread recipes books, some which are focused on sourdough alone and some which are more focused on commercial yeast bread recipes from around the world. I am a keen baker and I have been baking with yeast and with sourdough starter for quite some time but I never quite managed to make a proper sourdough bread like the one I made after learning the technique from this book (see photos attached).
This book is the best bread recipe book I came across, by far. The way the techinique is explained in detail and the photos for every step of the eay makes it so easy.
I also loved the story of how the author started as an apprentice and worked for many great bakers. His passion for bread is inspirational. I love this book and I am looking forward to seeing more books like this released in the future.

21 persone l'hanno trovato utile

GB

If you love baking Soutdough get this book

Recensito nel Regno Unito 🇬🇧 il 2 agosto 2018

Been making bread for 20 years. Never had much success with Sourdough. Then I saw a video on utube about Tartine Bread and decided I had to buy this book.
Now I make great sourdough and it’s so easy. You can even leave the dough overnight in the fridge and bake it when it suits you.
Best bread book I’ve ever owned and I have a lot.
One thing you need to know is while you get a good loaf using a conventional oven with some hot water in a tray to create steam, you get a fantastic loaf using a Dutch Oven .

22 persone l'hanno trovato utile

pipMonster

Fab book for sourdough

Recensito nel Regno Unito 🇬🇧 il 6 febbraio 2020

If you want to make sourdough bread then the Tartine method is a great starting point. I have baked some wonderful loaves using their recipes.

The book itself is a joy to hold with a soft and tactile cover. Inside is well laid out with some lovely artistic photos of the process. The main sourdough recipe is given in great detail and is followed by a section that discusses each step in much more detail. I found that very useful.

The resulting bread was really nice. Even my first bake was a real success and subsequent bakes, with guidance from the book enabled me to tune the bread to how I liked.

Negative points ? The artistic photos are lovely, however B&W photos maybe are less clear than colour. (Look lovely tho). Also only half the book is recipes for bread and half is about what to do with leftover bread. Leftover sourdough bread? In my family ? Never!

All in all though, this is a lovely book. It’s both informative and interesting and a really good guide for budding sourdough’ers.

The bread is pretty tasty too!

6 persone l'hanno trovato utile

XL

Very thorough recipe descriptions

Recensito nel Regno Unito 🇬🇧 il 28 dicembre 2018

I have to admit I only made the basic country loaf so far, and it's the most thorough recipe I have ever read with loads of photos - it's amazing. First recipe is 35 pages long (p45-p79). I don't need all the details the second time and I'm sure the third and fourth will be even easier .... but my second thing to make is the baguettes, and it seems like such a mountain to climb even though it's only 10 pages long. Now - having moaned about the length of the recipes - there are lots of photos and it's very detailed about smells, bubbles, textures, feels and dough folding... I just wish it had a condensed version in the back - like 1-2 pages long with the basics to refresh my memory.

13 persone l'hanno trovato utile