The Book Cellar is pleased to provide books for renowned pastry chef Chad Robertson at The Publican on November 11th! From their website: "If you've ever dined at Bar Tartine in San Francisc, you're likely a self-procalimed fanboy (or girl), and don't get us started on Tartine Bakery. To celebrate the release of Bar Tartine: Techniques & Recipes, co-chefs Nick Balla and Courtney Burns will team up with The Publican's Chef de Cuisine Cosmo Goss for a special evening on Tuesday, November 11th. The à la carte menu will showcase Bar Tartine's singular style, and highlight dishes from the cookbook including Smoked Potatoes with Ramp Mayonnaise, Blood Sausage in Sauerkraut Soup and Walleye with Green Chili, Collards & Mushrooms. James Beard Award winning baker and Co-Owner of Tartine Bakery, Chad Robertson will join Publican Quality Meats’ Head Baker Greg Wade to prepare the evening’s naturally leavened long fermented breads." To reserve your table, please call The Publican at 312.733.9555. Pastry chef Elisabeth Prueitt and her husband, renowned baker Chad Robertson, are the co-owners of Tartine Bakery and Bar Tartine in San Francisco. They both trained at the Culinary Institute of America in New York. Elisabeth and Chad traveled, trained, and cooked in France and upon their return, opened Bay Village Bakery in Point Reyes Station, California. Using a wood fired brick oven, they baked bread and created rustic, elegant pastries using many of the techniques they had learned abroad. Chad's bread garnered the attention of Alain Ducasse, who wrote about the couple in his book, Harvesting Excellence. After 6 years of baking in the countryside, they relocated to San Francisco to open Tartine Bakery in 2002. Elisabeth was named Pastry Chef of the Year in San Francisco Magazine. Tartine Bakery is continually rated in the Zagat Survey as Best Bakery and Best Breakfast in San Francisco. Elisabeth and Chad were nominated for James Beard Award for Outstanding Pastry Chefs in 2006 and 2007, and won the award in 2008. Their first book, 'Tartine', published by Chronicle Books, was chosen by Corby Kummer of the Atlantic Monthly in the New York Times list of selected top ten cookbooks of 2006. It was also nominated for a James Beard award for the photography of France Ruffenach. Tartine Bread, Chad's second book, published by Chronicle Books, was released in Fall 2010
Location: Street: 837 W Fulton Market City: Chicago, Province: Illinois Postal Code: 60607 Country: United States (added from IndieBound)… (more)
The third in a series of classic, authoritative cookbooks from Chad Robertson, the visionary behind San Francisco's Tartine Bakery & Café and Bar Tartine, and creator of what is widely acknowledged to be the best bread in America, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. Robertson shares his groundbreaking techniques and master recipes for completely new breads, including loaves made with flours from ancient grains, sprouted and double-fermented grains, porridge breads, and crispbreads. Tartine Book No. 3 also revisits iconic Tartine pastry recipes, from puff pastry to fruit galettes and cookies, reformulating them to include whole grains, nut milks, and alternative sweeteners. Robertson will offer bread samples at the event for the audience to enjoy!
Chad Robertson graduated with a dual degree in Culinary and Pastry Arts from the Culinary Institute of America (CIA) in Hyde Park, New York. During his tenure at CIA he met classmate Elisabeth Prueitt, and she would soon become his life and business partner. Starting his career with an apprenticeship at a bakery in Western Massachusetts, Robertson worked twelve-hour shifts pulling three thousand loaves a day. Together with Prueitt, he apprenticed with master bakers in Provence and the French Alps, learning the intricacies of working with wood-fired ovens, and developing a life-long interest in ancient and native grains. Robertson and Prueitt returned to the States in 1995 and settled in the Bay Area of California, building a modest bakeshop called Bay Village Bakery. While Prueitt created finely wrought French pastries, Robertson focused on breads, devoting himself to perfecting his technique by focusing on what he described as "three ingredients and a world of possibility: flour, water, and coarse gray salt." After five the couple stumbled on an available storefront on a corner in San Francisco’s Mission District, and in 2002, opened Tartine Bakery. The bakery became a San Francisco institution almost overnight. In 2006, Robertson and Prueitt published the Tartine cookbook, and in 2010, Robertson published Tartine Bread, a book in which he shared 20 years of acquired bread baking wisdom. The book garnered numerous media accolades and continues to spawn eager internet debate among dedicated bakers.
Robertson is currently exploring ancient and forgotten grains, both in the United States and Europe. He plans to build San Francisco's first urban mill, where he will work with heirloom grains. He is the recipient, with his wife Elisabeth, of the 2008 James Beard Foundation Award for Outstanding Pastry Chef. He has consulted and taught baking classes to professionals and novices in the US and overseas, and he has been written up in a variety of premier media outlets, including Bon Appetit, Elle, Food Arts, Food & Wine, Martha Stewart Living, Saveur, and The New York Times. He was recently chosen by Chow.com as part of the Chow 13, a group of industry leaders notable for "pushing the food world in new and adventurous directions."
Location: Street: 1200 11th St City: Bellingham, Province: Washington Postal Code: 98225-7015 Country: United States (added from IndieBound)… (more)