LIBRO DEL PAN, EL - TD
ROBERTSON, CHAD
Sold by SoferBooks, Barcelona, B, Spain
AbeBooks Seller since 13 December 2021
New - Hardcover
Condition: New
Ships from Spain to U.S.A.
Quantity: 1 available
Add to basketSold by SoferBooks, Barcelona, B, Spain
AbeBooks Seller since 13 December 2021
Condition: New
Quantity: 1 available
Add to basketDesde el pan rústico hasta los molletes de batata o el pan sin gluten, el prestigioso y premiado panadero Chad Robertson regresa con su segundo libro traducido al español, El libro del pan. Un recorrido por el mundo de la masa madre como epicentro de su filosofía, el amor por los ingredientes de proximidad y una amplia selección de recetas para acompañar o disfrutar del pan como parte del plato.
Cuando en el año 2002 se inauguró Tartine Bakery en la esquina de una antigua pastelería de un barrio histórico de San Francisco, nada presagiaba el éxito inconmensurable de Chad Robertson y su manera de entender y revolucionar el pan artesanal hoy en día. Después de Pan Tartine, el panadero estadounidense firma su segundo libro traducido al español, El libro del pan, donde da un paso más para guiar al amante del pan a través de las elaboraciones de multitud de variedades, desde los más tradicionales hasta panes veganos o sin gluten, añadiendo recetas y consejos.
Junto a un amplio glosario de términos básicos sobre el pan y su proceso Robertson explica al detalle cómo hacer masa madre, los cuidados que requiere y las opciones que existen para utilizar el pie de masa sobrante tras refrescarla. El libro del pan también incluye recomendaciones sobre utensilios, cómo elegir las mejores harinas o cuáles son los cereales más usados para hacer pan, profundizando en sus cualidades de sabor y textura.
El lector podrá preparar en casa un pan para toda la semana con sello de autor, desde el pan rústico como la baguette o el pan mediterráneo pasando por el brioche, los molletes de batata o la elaboración de pan vegano. Los catorce capítulos que redondean esta espectacular oda al pan de Chad Robertson culminan con indicaciones sobre cómo preparar tortillas, masa de pizza o pasta fermentada.
A cada detallada elaboración se suma una selección de recetas, entre las que destacan la sopa de chalota caramelizada con alioli de ajo negro y tostada al pesto de ortiga, la shakshuka verde o la torrija de pan multicereales con semillas y sin gluten. Tras la gran acogida de Pan Tartine, publicado también por Col&Col Ediciones en 2020, llega El libro del pan irrumpiendo en la estantería de los apasionados del pan como una maravillosa guía especialmente práctica y accesible, que se distingue por centrarse en las recetas saladas y por seguir cultivando el amor del autor por lo ecológico y los productos de proximidad.
Chad Robertson es panadero y cofundador junto a su mujer, Liz Prueitt, de la mítica Tartine Bakery de San Francisco. Cuenta que decidió dedicarse a la panadería de manera irracional cuando visitó el obrador del panadero canadiense Richard Bourdon durante su formación en el Culinary Institute of America. El pistoletazo de salida para su apasionada investigación en Francia sobre la elaboración artesanal del pan, el cultivo de la masa madre y el uso de granos ancestrales. A su vuelta a EEUU abrió su primer obrador en una pequeña localidad de California. En él inició la búsqueda de un pan propio, de un pan perfecto. Lo consiguió. Y revolucionó la forma de consumir pan en EEUU. En 2002, él y su mujer, la pastelera Elisabeth Prueitt, abrieron en San Francisco Tartine Bakery, todavía hoy un lugar de peregrinación para los amantes del pan.
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