this is my favorite bakery in the United States." Mark Bittman, The New York Times"
Tartine is a remarkable book that allows the home baker to recreate breakfast pastries, tarts, cakes, and puddings from the renowned California bakery.Most importantly, many of the desserts from the book have a rustic charm but are still delicious and beautiful enough to be showstoppers. The photography, taken behind the scenes at the Tartine Bakery, captures the dream-like quality of the desserts and the remarkable skill of the artisans who make them." - The Gastronomers Bookshelf, December 2009"
[Chad Robertson's] earnest and lovely Tartine Bread (Chronicle Books, $40) shares secrets of the naturally fermented kind. A co-owner of the beloved Tartine Bakery in San Francisco's Mission District (I've almost missed flights standing in line for croquet monsieur and bread pudding) are worth attempting. And his 37 pages of detailed instructions and clear photographs are proof he really wants you to succeed. - Christine Mulhke, New York Times Book Review, December 5, 2010
About Tartine Bread:"
...the most beautiful bread book yet published..." The New York Times