Tartine Bread (Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book)

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(as of Apr 13, 2024 10:16:31 UTC – Details)

The Tartine Way – Not all bread is created equal

“…The most beautiful bread book yet published…” – The New York Times

Tartine – A 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. 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.

Only a handful of bakers have learned the bread science techniques Chad Robertson has developed: To Chad Robertson, 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 Robertson 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.

If you liked Tartine All Day by Elisabeth Prueitt, Chad’s partner in work and life, and Flour Water Salt Yeast by Ken Forkish, you’ll love Tartine Bread! Additional categories for this book include:Baking BooksBaking Recipe BooksBaking Cook BooksBread Recipe Books

From the Publisher

The Tartine Way

After these magnificent loaves are drawn from the oven, the first cut yields steam and room-filling aroma, exposing a tender interior underneath the burnished crust. From Chad Robertson, winner of the James Beard Award for Outstanding Pastry Chef in 2008, this distinctive bread was developed over a decade of working with the finest artisan bakers in the USA and France, followed by another decade baking in a small wood-fired oven on the Northern California coast.

Now it’s your turn to make this bread. Clear instructions and hundreds of step-by-step photos put you by Chad Robertson’s side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.

Also included are variations from this master recipe showcasing 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.

Praise for Tartine Bread

Publisher ‏ : ‎ Chronicle Books; First Edition (September 29, 2010)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 0811870413
ISBN-13 ‏ : ‎ 978-0811870412
Reading age ‏ : ‎ 18 years and up
Item Weight ‏ : ‎ 2.88 pounds
Dimensions ‏ : ‎ 9 x 1.5 x 10.5 inches