It's a sign of the whole-grain times when an iconic French bakery like San Francisco's Tartine reformulates its classic recipes to create healthier versions using sprouted, whole, and heirloom grains plus nut milks and alternative sweeteners. Tartine Book No. 3 ($40) by Chad Robertson, out Dec. 17, does just that. I have a feeling that if anyone can make whole-grain bread taste fluffy and doughy (rather than dense and fibrous), it will be Tartine.
— Anna Monette Roberts, assistant editor