Tartine Bread

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Overview

For the home or professional bread-maker, this is the book of the season. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He 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. A hundred photographs from years of testing, teaching, and recipe development provide ...

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Overview

For the home or professional bread-maker, this is the book of the season. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He 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. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel.

Editorial Reviews

From Barnes & Noble

San Francisco's Tartine Bread owners Chad Robertson and Elizabeth Pruei receive frequent accolades as the premier bread bakers in America. In fact, they are joint recipients of a James Beard Outstanding Pastry Chef Award. The precision and care that they so clearly devoted to this elegant new bread book reminds one that Alice Waters once noted that their "quiet artisanal authority" was never weakened by aesthetic compromise. Quite simply, the bread book of 2010.

Product Details

  • ISBN-13: 9780811870412
  • Publisher: Chronicle Books LLC
  • Publication date: 9/29/2010
  • Pages: 304
  • Sales rank: 41,830
  • Product dimensions: 8.80 (w) x 10.10 (h) x 1.40 (d)

Meet the Author

Chad Robertson trained at the Culinary Institute of America and, with his wife Elisabeth Prueitt, won the James Beard Outstanding Pastry Chef Award in 2008.

Eric Wolfinger is a photographer, surfer, and bread-making apprentice at Tartine Bakery. Like Chad, he lives in San Francisco.

Customer Reviews

Average Rating 3
( 21 )

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See All Sort by: Showing 1 – 20 of 21 Customer Reviews
  • Anonymous

    Posted December 6, 2011

    At first glance - fantastic cookbook

    To be honest, I've only had time to take a quick look through the book . . . as a CPA, I won't have time to play with the recipes until after April 15th. It appears to have great instruction and wonderful recipes.

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  • Anonymous

    Posted December 6, 2011

    A lifelong quest for the perfect loaf

    The search for the perfect loaf of bread takes Mr Robertson from being an apprentice breadmaker in a small town in France to a successful business in California. Very inspiring and helpful, with beautiful pictures.

    Was this review helpful? Yes  No   Report this review
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    Posted December 27, 2010

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