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

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.

Post a comment


  • antoniasd  on  December 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.

  • TheSpicedLife  on  December 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.

  • Zosia  on  December 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.

  • lene  on  December 14, 2013

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

  • ballen  on  December 14, 2013

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

  • DenimBlue  on  December 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.

  • kara0621  on  December 14, 2013


  • JaneC  on  December 14, 2013

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

  • hihelen_westbrook  on  December 14, 2013


  • pgarcia  on  December 14, 2013

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

  • susan g  on  December 14, 2013

    Another spelt fan.

  • jnetlw  on  December 14, 2013

    Whole wheat flour, rye & spelt.

  • xntrek  on  December 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.

  • mfriedrich  on  December 14, 2013

    whole wheat flour – most comfortable with using at this time

  • ellabee  on  December 14, 2013

    Rye. Love the taste and texture it adds.

  • sgump  on  December 14, 2013

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

  • dbielick  on  December 15, 2013

    Whole wheat – easily obtained, more recipes

  • Sally  on  December 15, 2013

    Whole wheat.

  • Queezle_Sister  on  December 15, 2013

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

  • vickster  on  December 15, 2013

    I am enjoying the flavor of buckwheat.

  • chawkins  on  December 15, 2013

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

  • peacefalcon  on  December 15, 2013

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

  • jupflute  on  December 15, 2013

    I love baking with oats.

  • kalex426  on  December 15, 2013

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

  • SuzRobertson  on  December 15, 2013

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

  • MollyB  on  December 15, 2013

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

  • pattk1220  on  December 15, 2013

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

  • jenniesb  on  December 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.

  • Margaretsmall  on  December 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.

  • tcjanes  on  December 15, 2013

    Organic whole wheat.

  • boardingace  on  December 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!

  • olav  on  December 15, 2013

    whole wheat

  • stockholm28  on  December 15, 2013

    Whole wheat, but cornmeal is a close second.

  • craigmitch  on  December 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!

  • GillB  on  December 16, 2013

    Rye flakes

  • SadieGirl  on  December 16, 2013

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

  • Cheflaa  on  December 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'!

  • decklededges  on  December 16, 2013

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

  • Directjudy  on  December 16, 2013

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

  • madamepince  on  December 16, 2013

    Buckwheat & oatmeal work well for me!

  • rhonasue  on  December 16, 2013

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

  • JulesLP  on  December 16, 2013


  • Astrid5555  on  December 16, 2013

    Millet – adds great crunch!

  • kedmiston  on  December 16, 2013

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

  • maisie_grn  on  December 16, 2013

    Rye and graham

  • kaotway  on  December 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 🙂

  • sir_ken_g  on  December 16, 2013

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

  • rmshores  on  December 17, 2013

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

  • Siegal  on  December 17, 2013


  • meggan  on  December 17, 2013

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

  • sarahcooks  on  December 17, 2013

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

  • napier  on  December 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

  • vinochic  on  December 18, 2013

    spelt and buckwheat!

  • stephlinde  on  December 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.

  • Smuz90  on  December 19, 2013

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

  • hwbookworm  on  December 19, 2013

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

  • Cyberider  on  December 19, 2013

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

  • matag  on  December 19, 2013

    Have been having fun with wild harvested wild rice!

  • prpost  on  December 19, 2013

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

  • smallan  on  December 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!

  • zarprey  on  December 19, 2013

    whole wheat mostly.

  • cambridgecook  on  December 19, 2013

    I make 100% rye sourdough frequently.

  • LeePicard  on  December 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.

  • janetca1  on  December 19, 2013

    Whole wheat bread flour

  • tkcrossley  on  December 19, 2013

    Spelt and oat flour

  • DannieT  on  December 19, 2013

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

  • louie734  on  December 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.

  • lmalter  on  December 19, 2013


  • JamieK  on  December 19, 2013

    Spelt and oatmeal

  • AMbaby56  on  December 19, 2013

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

  • CRT  on  December 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.

  • Nsteinen  on  December 19, 2013

    Teff for injera.

  • colevb6  on  December 19, 2013

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

  • kimtrev  on  December 19, 2013

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

  • Helenascheffer  on  December 19, 2013

    Whole wheat and also millet

  • pokarekare  on  December 19, 2013

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

  • Moo  on  December 19, 2013

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

  • Brandeemk  on  December 19, 2013

    Organic Rolled Oats

  • SLane  on  December 19, 2013

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

  • kbennall  on  December 19, 2013

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

  • elizam  on  December 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).

  • Beckiemas  on  December 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!

  • lonestarlass  on  December 19, 2013

    I like cooking with oats and also cornmeal.

  • patsylu  on  December 19, 2013

    I really like bread baked with spelt.

  • JanScholl  on  December 20, 2013

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

  • smccandless  on  December 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.

  • charleslee.garyboston  on  December 20, 2013


  • gjelizabeth  on  December 20, 2013

    I like King Arthur's White Whole Wheat,

  • centraljersey  on  December 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.

  • nancyb15  on  December 21, 2013

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

  • RLiebes  on  December 22, 2013

    Oats. They seem to dissolve into bread.

  • stargirl  on  December 23, 2013

    I'd love to try working with oats!

  • kmw0919  on  December 23, 2013

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

  • angelanorr  on  December 23, 2013

    whole wheat pastry flour is my choice.

  • ewagner  on  December 24, 2013

    Oatmeal is my favorite to bake with- especially cookies!

  • FunkyViriditas  on  December 28, 2013

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

  • LouiseSWigg  on  December 30, 2013

    barley is my new favourite

  • AlliFradgley  on  December 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.

  • eliza  on  December 30, 2013

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

  • ritchiegal  on  December 31, 2013

    KAF White Whole Wheat

  • RobinCR  on  December 31, 2013

    Like many others, oats for me.

  • grumpybear  on  January 1, 2014

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

  • ean  on  January 1, 2014


  • infotrop  on  January 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.

  • sailor  on  January 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!!

  • rahiscock  on  January 3, 2014

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

  • tangaloor  on  January 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.

  • JenPDX  on  January 4, 2014


  • earthnfire  on  January 4, 2014

    Ditto for the oatmeal!

  • Julia  on  January 5, 2014

    Almond flour and rye flour are two of my favorites.

  • Julimorr  on  January 8, 2014

    White whole wheat and oats

  • cpauldin  on  January 9, 2014

    Oats and rye

  • PatriciaAnn  on  January 10, 2014

    Oats. Trying to find ways to use pinhead oatmeal.

  • tofudogg  on  January 10, 2014

    Hard Red Wheat, freshly milled.

  • AndreaMeyer  on  January 10, 2014

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

  • dkpiper  on  January 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!

  • elhagman  on  January 11, 2014

    Rye flour!

  • thaawtsom  on  January 11, 2014

    Wheat berries

  • Eluxa  on  January 11, 2014

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

  • rivergait  on  January 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.

  • Trice  on  January 12, 2014


  • Jane  on  January 13, 2014

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

Seen anything interesting? Let us know & we'll share it!