Chad Robertson is the renowned bread baker behind San Francisco staples Bar Tartine and Tartine Bakery. His third cookbook – Tartine Book No. 3 – is due out Nov. 26.
Robertson found inspiration for the book during a recent visit to Denmark. It focuses on whole grain breads—specifically on using amaranth, quinoa, and other sprouted grains to add nutrition, flavor, and texture to each bread loaf.
Tartine Book No. 3 is now available for pre-order on Amazon.