Cookbook giveaway - Tartine Book No.3: Modern, Ancient, Classic, Whole

December 14, 2013·Lindsay

Tartine Book No. 3

Chad Robertson, owner of Tartine Bakery in San Francisco, has been called "a bread genius," "one of the most admired bakers in the U.S.," and "the cult prince of American bread making." He has recently published his third book, Tartine Book No. 3: Modern, Ancient, Classic, Whole, and we're delighted to be able to give away a free copy to an EYB member.

To get a feel for Robertson's excitement for the book - and why he felt the need to contribute another baking book - check out our exclusive Q & A with him.

To win a copy, just answer the following question: Which whole grain do you like to bake with?

Additional rules are:

Please make certain you have signed in to the EYB website (you don't have to be a paid member). This ensures that we have your email address and can get in contact with you.
The giveaway will expire in 4 weeks on January 11, 2013.

This contest is now closed. The lucky winner, selected by random number generator, is tangaloor.

122 comments

leneDecember 14, 2013

I love spelt for pastry, cookies and cakes, and a Scandinavian heirloom wheat "Ølandshvede" for sourdough bread.

chawkinsDecember 15, 2013

Whole wheat, rye and oats, just because they are readily available.

ballenDecember 14, 2013

I love the nutty taste of amaranth and also appreciate its health benefits.

SuzRobertsonDecember 15, 2013

I love the nutty flavour of oats and whole wheat together!

xntrekDecember 14, 2013

It may have to be rye. The flexability of utilising it and the fact that it lends itself to experimentation. I'm currently playing with making a rye beer sourdough and whether I can smoke the rye with some peat to add a whisky-like aroma to bread.

jupfluteDecember 15, 2013

I love baking with oats.

antoniasdDecember 14, 2013

My favorite grain to add to bread is Bob's Red Mill Organic Whole Ground Golden Flax Seed Mil because it adds a great texture to the bread.

TheSpicedLifeDecember 14, 2013

I am boring because the answer is oats. But in the interest of adding something more interesting I will say I also love teff.

ZosiaDecember 14, 2013

I like baking with whole wheat (bread, all-purpose and pastry flours), simply because I finally have a good understanding of how it behaves in yeast breads, cakes and pastries and can (usually) adjust recipes to include it without compromising taste or texture.

hihelen_westbrookDecember 14, 2013

Spelt!

vicksterDecember 15, 2013

I am enjoying the flavor of buckwheat.

kara0621December 14, 2013

Oatmeal!

kalex426December 15, 2013

My go to is Whole Wheat, but I've been experimenting with brown rice flour in gluten free recipes too.

pgarciaDecember 14, 2013

I think whole wheat because that is what I can find a wide range of recipes for.

Queezle_SisterDecember 15, 2013

Rye for me, not only for bread but also for calazone and pizza dough.

ellabeeDecember 14, 2013

Rye. Love the taste and texture it adds.

sgumpDecember 14, 2013

Rolled oats: rather boring, I know, but I love the chewiness and density they impart.

peacefalconDecember 15, 2013

Whole wheat: versatile, combines well with other grains; healthful - what's not to like?? :)

SallyDecember 15, 2013

Whole wheat.

mfriedrichDecember 14, 2013

whole wheat flour - most comfortable with using at this time

pattk1220December 15, 2013

Whole wheat and oats, of course; but I've just started baking with barley flour and love it!

dbielickDecember 15, 2013

Whole wheat - easily obtained, more recipes

jnetlwDecember 14, 2013

Whole wheat flour, rye & spelt.

DenimBlueDecember 14, 2013

I have to say oatmeal because I'm not much of a baker even though I own a couple of bread machines and love good bread. I can make oatmeal cookies, though. The book would be so educational.

MargaretsmallDecember 15, 2013

Barley flour, I came across a packet (organic of course) in an alternative grocer in Rozelle, Sydney recently. Low gluten so needs some bakers flour, but lovely taste.

susan gDecember 14, 2013

Another spelt fan.

jenniesbDecember 15, 2013

I love baking with quinoa flour - it is really versatile. Also, it doesn't have a strong flavor so it is very easy easy to sub in for regular flour if you want the benefit of a whole grain flour.

MollyBDecember 15, 2013

Oats, coarsely chopped in the food processor before adding to the dough

JaneCDecember 14, 2013

I like to use white whole wheat flour, for the health value of whole wheat but a lighter flavor.

decklededgesDecember 16, 2013

I love baking with oat flour - I sub it for 50% of any all-purpose that a recipe calls for.

JulesLPDecember 16, 2013

oatmeal

rhonasueDecember 16, 2013

ooh, buckwheat for sure! it's a grain that's high in protein and delicious!

DirectjudyDecember 16, 2013

me too - I like whole wheat. It's versatile and delicious

madamepinceDecember 16, 2013

Buckwheat & oatmeal work well for me!

napierDecember 18, 2013

I have been really enjoying experimenting with teff flour_
-its flavour notes complement coffee and chocolate beautifully. I am still perfecting the art of making injera-something totally new to my bread repertoire

kaotwayDecember 16, 2013

I love cooking with millet. It gives the most amazing crunch to baked goods and is also easily ground into an amazing flour. Heidi Swanson's Millet muffins are one of my favourite things to cook/eat and fortunately they are healthy to boot :)

tcjanesDecember 15, 2013

Organic whole wheat.

sir_ken_gDecember 16, 2013

My favorite grains - rolled oats and sesame seeds both go into one loaf. Our family regular.

maisie_grnDecember 16, 2013

Rye and graham

SiegalDecember 17, 2013

oats

stephlindeDecember 18, 2013

Oats - adds a touch of sweetness to sandwich bread that I love! For other baked goods, I usually sub white whole wheat flour for half of the all purpose flour.

smallanDecember 19, 2013

I use lots of other whole grains in cooking, but for baking, my favorite a really fresh real-wheat-tasting whole wheat flour. I use it in many places where traditionally it is considered too rough, and it adds flavor and texture that I always get compliments on - pie or tart pastry, biscotti (the really dry, crunchy kind), sometimes even chocolate chip cookies or brownies!

GillBDecember 16, 2013

Rye flakes

CyberiderDecember 19, 2013

Spelt is my favorite. Great taste and easy to work with.

craigmitchDecember 15, 2013

because of some allergies in our household, it's definitely wheat, and Wallaby Baker's Flour from Laucke's Mill just down the road in Strathalbyn, South Australia, is my flour of choice!

kedmistonDecember 16, 2013

Spelt, and white whole wheat. I'd love to adventure into using some other grains in the new year.

boardingaceDecember 15, 2013

Thanks completely to King Arthur Flour Whole Grain Baking (cookbook), I have a wide variety of whole grain flours in my freezer that I love to use (barley, buckwheat, cornmeal, oat, spelt, pastry, etc.), as well as the naturally whole grain rolled oats and steel-cut oats. I guess my all-time favorite might be cornmeal, but that's really hard to choose!

sarahcooksDecember 17, 2013

I love the multigrain hot cereals like Bob's Red Mill in bread.

prpostDecember 19, 2013

Oats, but that's probably just because it's the one I'm most familiar with

olavDecember 15, 2013

whole wheat

stockholm28December 15, 2013

Whole wheat, but cornmeal is a close second.

vinochicDecember 18, 2013

spelt and buckwheat!

megganDecember 17, 2013

Wheat germ. Gives a little je ne sais quoi to breads and rolls.

Smuz90December 19, 2013

I really like spelt, especially in crunchy baked goods like biscuits.

Astrid5555December 16, 2013

Millet - adds great crunch!

matagDecember 19, 2013

Have been having fun with wild harvested wild rice!

CheflaaDecember 16, 2013

I enjoy the depth of flavour that whole grain rye flour gives to a bread. Today I made gingerbread cookies with an organic rye flour that was milled locally! My husband is French and loves when I make the traditional crepes of Breton using rye flour which they call 'sarrasin'!

SadieGirlDecember 16, 2013

I mill my own wheat so I usually use a hard red and kamut. Would love to win this book!

hwbookwormDecember 19, 2013

Whole wheat, as that is the easiest to find here, but I also like to use buckwheat when I get can it.

rmshoresDecember 17, 2013

I love to bake with oats. But I've started experimenting with quinoa and farro.

DannieTDecember 19, 2013

Spelt seems to be a big favorite--it's mine too.

cambridgecookDecember 19, 2013

I make 100% rye sourdough frequently.

JamieKDecember 19, 2013

Spelt and oatmeal

NsteinenDecember 19, 2013

Teff for injera.

MooDecember 19, 2013

I have only tried rye and wholewheat a couple of times. Would love more info on how to use whole grains.

BrandeemkDecember 19, 2013

Organic Rolled Oats

LeePicardDecember 19, 2013

Whole wheat and oats but I would like to try new things. I've been trying lots of new grains for cooking (most recently freekah - could you use that to bake?) and would like to expand my baking to include some of these very healthy grains.

nancyb15December 21, 2013

Whole grain rye is great in breads, chocolate desserts, pie crusts. Yum!

tkcrossleyDecember 19, 2013

Spelt and oat flour

HelenaschefferDecember 19, 2013

Whole wheat and also millet

SLaneDecember 19, 2013

I am currently using quinoa in my baking and am loving the results.

janetca1December 19, 2013

Whole wheat bread flour

kimtrevDecember 19, 2013

I currently like baking with whole wheat, but I would love to expand my horizons.

smccandlessDecember 20, 2013

I just started baking with Einkorn. I also like using millet. It adds an interesting crunch that everyone seems to like, especially in muffins.

colevb6December 19, 2013

Steel cut oats are my fave, they make great sweet and savory dishes.

elizamDecember 19, 2013

Farro. It goes brilliantly in place of a whole bunch of other wholegrains and is an infinitely superior alternative to couscous (also wholegrain whereas couscous isn't).

JanSchollDecember 20, 2013

I just bought 10 pounds of organic rye. Guess what I am gonna be doing this week? Love the smell!

kbennallDecember 19, 2013

Rye and cornmeal, so far. Teff is really tasty, but not very versatile.

BeckiemasDecember 19, 2013

Absolutely buckwheat! It was one of the first grains outside of wheat I had on my adventure into wholefoods cooking. There is such a depth of flavour, and it's so versatile. I'll regularly have a dinner of soba noodles, and a baked dessert with buckwheat flour. I have substituted buckwheat flour into the spice cookies recipe in Ottolenghi & Tamimi's Jerusalem and really recommend it to others!

pokarekareDecember 19, 2013

Whole wheat because i am most familiar with it, but would love more information on other grains.

louie734December 19, 2013

Rye is most often used, but I really enjoy using spent barley from my husband's homebrewing. Very difficult to find any recipes using it though.

zarpreyDecember 19, 2013

whole wheat mostly.

CRTDecember 19, 2013

This year we grew triticale, wheat, and barley. We thresh the grain with a homemade thresher - an electric weed wackier in a garbage can, then we grind it into flour on a bicycle driven grinder. I make bread that is 80 percent whole grain, mostly using our home grown wheat. But I also like to use barley, oat, kamut, spelt, brown rice, and teff flours in other baked goods.

AMbaby56December 19, 2013

lately it has been a toss up between pearl barley, couscous and sorghum!

lmalterDecember 19, 2013

oats!!!

centraljerseyDecember 21, 2013

Baked some cookies with spelt flour and felt they were more substantial (less of a sugar spike) than when I used the usual white flour. We've baked whole wheat bread, and I'd like to become more adventuresome. Not a whole grain, but I'd also like to learn to bake with chickpea flour.

patsyluDecember 19, 2013

I really like bread baked with spelt.

gjelizabethDecember 20, 2013

I like King Arthur's White Whole Wheat,

charleslee.garybostonDecember 20, 2013

Oats

lonestarlassDecember 19, 2013

I like cooking with oats and also cornmeal.

stargirlDecember 23, 2013

I'd love to try working with oats!

RLiebesDecember 22, 2013

Oats. They seem to dissolve into bread.

AndreaMeyerJanuary 10, 2014

Oats. Cookies anyone? Buckwheat is something I've been playing around with. So far so good.

sailorJanuary 2, 2014

I make Annabel Langbein's Busy People's Bread all the time and it's really good but I would love to expand my bread making repetoire. I'm a pretty experienced and enthusiastic home cook but I'm afraid breadmaking using different grains etc is a mystery to me. Maybe this is the book to change that!!

RobinCRDecember 31, 2013

Like many others, oats for me.

tofudoggJanuary 10, 2014

Hard Red Wheat, freshly milled.

elizaDecember 30, 2013

I like spelt flour a lot for baking cakes, cookies, and crackers.

ewagnerDecember 24, 2013

Oatmeal is my favorite to bake with- especially cookies!

AlliFradgleyDecember 30, 2013

Cornmeal is great for stopping my pizza sticking but I use wholemeal or whole wheat flour the most for baking but I'm definitely going to try some of the ideas given by others.

JaneJanuary 13, 2014

This contest is now closed. The lucky winner, selected by random number generator, is tangaloor.

JenPDXJanuary 4, 2014

Oatmeal!

cpauldinJanuary 9, 2014

Oats and rye

elhagmanJanuary 11, 2014

Rye flour!

kmw0919December 23, 2013

I mostly bake with white whole wheat flour, but looking to expand my knowledge with other whole grains!

thaawtsomJanuary 11, 2014

Wheat berries

rivergaitJanuary 11, 2014

I like to bake with whole wheat and whole corn...partly because I also use the whole grains, cooked, not baked. I have a stone mill and the wheat and corn both last quite a while without rancidity if you wait to grind them only when needed. Wheat berries cooked like dried beans until soft make a killer base for chicken thighs.

infotropJanuary 2, 2014

Whole wheat and oats, but I need to learn more about baking with gluten-free flour...a number of family members are now not eating gluten, and I'm having trouble adjusting. Part of the problem is we are just so accustomed to wheat flavor and texture.

grumpybearJanuary 1, 2014

I use oats, KAF's white whole wheat, and rye most.

LouiseSWiggDecember 30, 2013

barley is my new favourite

JulimorrJanuary 8, 2014

White whole wheat and oats

EluxaJanuary 11, 2014

I love Rye but I am fond of using all wgrains; millet, wwheat, quinoa!

rahiscockJanuary 3, 2014

Like most commenting, I have to say oats. Fabulous in baking, especially when paired with either chocolate or fruit.

tangaloorJanuary 4, 2014

Rye for adding depth of flavour. It's great in a savoury pie crust! Also helps with flavour if you must use shortening.

eanJanuary 1, 2014

Spelt

TriceJanuary 12, 2014

Oats

ritchiegalDecember 31, 2013

KAF White Whole Wheat

angelanorrDecember 23, 2013

whole wheat pastry flour is my choice.

JuliaJanuary 5, 2014

Almond flour and rye flour are two of my favorites.

earthnfireJanuary 4, 2014

Ditto for the oatmeal!

dkpiperJanuary 10, 2014

I bake with mostly wheat flour for a living, but at home, I want to learn how to master whole rye. It follows totally different rules!

FunkyViriditasDecember 28, 2013

I bake most frequently with cornmeal, does that count? Other than that, whole wheat.

PatriciaAnnJanuary 10, 2014

Oats. Trying to find ways to use pinhead oatmeal.