The definitive bread baking book from San Francisco's legendary
Tartine Bakery.
"The most beautiful bread book yet published."--The New York Times
From Chad Robertson, Winner, James Beard Award for Outstanding Pastry
Chef, 2008
This is the bread bible for the home baker or professional bread-maker.
It comes from Chad Robertson, a man many consider to be the best bread
baker in the United States, and co-owner with Elizabeth Prueitt of San
Francisco's Tartine Bakery.
Only a handful of bakers have learned the bread science techniques
Robertson has developed. To him, bread is the foundation of a meal, the
center of daily life, and each loaf tells the story of the baker who
shaped it. Chad developed his unique bread over two decades of
apprenticeship with the finest artisan bakers in France and the United
States, as well as experimentation in his own ovens. Readers will be
astonished at how elemental it is.
Bread making the Tartine Way: Now it's your turn to make this bread with
your own hands. Clear instructions and hundreds of step-by-step photos
put you by Chad's side as he shows you how to make exceptional and
elemental bread using just flour, water, and salt.
THE BREAD BOOK THAT SAVED LOCKDOWN: When the world turned inward and
reached for the comfort of bread making and artisan sourdough made
simple, this is the bread recipe book they relied on. Variations from
Chad Robertson's master recipe showcase a wonderfully diverse set of
breads and more than 30 sweet and savory recipes using the day-old bread
to make sandwiches, classic soups, puddings, delicious baked French
toast, and an addictive Kale Caesar.
WHY CHOOSE TARTINE COOKBOOK?: At 5 P.M., Chad Robertson's rugged,
magnificent Tartine loaves are drawn from the oven. The bread at San
Francisco's legendary Tartine Bakery sells out within an hour almost
every day. Now you can bake your own with the bestselling bread baking
book: "It's informative, it's inspiring, and it's visually
stunning."--KQED
FOR THE DISCERNING COOKBOOK COLLECTOR: If you liked Tartine: A Classic
Revisited by Elisabeth Prueitt and Chad Robertson, Flour Water Salt
Yeast by Ken Forkish, and The Bread Baker's Apprentice by Peter
Reinhart, you'll love Tartine Bread!
Perfect for:
- Devotees of Tartine Bakery and the San Francisco food scene
- Home cooks seeking easy-to-achieve bread recipes
- Beginner and advanced bread bakers
- Birthday, housewarming, or holiday gift
