For the bread baker
A stunning new book from San Francisco’s most famous breadmaker, Tartine Book No. 3 opens up the possibilities for whole-grain baking like no other book before it—from dark, seed- and berry-studded Danish-style
rye bread to ethereally beautiful kamut crispbread, inlaid with herbs and flowers. Bonuses: A concisely edited master method
for Tartine Bakery’s iconic country loaf, and pastry recipes from Robertson’s wife and bakery partner, Liz.
Gift to go with: A bag of freshly milled wheat flour (bluebirdgrainfarms.com to purchase or communitygrains.com for retailers)