Chad Robertson's new cookbook, Tartine Book No. 3, is an at-home tutorial of his recent deep dive into whole grains, inspired by a trip to Denmark (and available for sampling at Bar Tartine's sandwich shop during daytime hours, when his sprouted rye, porridge bread, six-grain cereal, and sesame whole wheat loaves are available to go or as the basis of tasty sandwiches). "These older varieties have a different gluten quality, and it's much easier to digest," he says. "A lot of people are having trouble digesting the modern wheats." To promote the book, out December 17th, Robertson welcomed The New Yorker into his bakery, where this gorgeous video about his process emerged. Bread porn is now a thing.
· New Bread, Ancient Grains [TNY via Inside Scoop]
· The Hottest Bay Area Cookbooks of the Fall [~ ESF ~]
