Tartine Bread
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Tartine Bread

4.32 (3,955 ratings by Goodreads)
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Description

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 Books
Baking Recipe Books
Baking Cook Books
Bread Recipe Books
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Product details

  • Hardback | 304 pages
  • 224 x 261 x 33.53mm | 1,333.56g
  • San Francisco, United States
  • English
  • 0811870413
  • 9780811870412
  • 1,591

Review Text

For the home or professional bread-maker, this is the book of the season. It comes from a man many...
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Review quote

"...the most beautiful bread book yet published..." -- The New York Times
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About Chad Robertson

Chad Robertson is one of the founding chef/owners of the renowned Tartine Bakery in San Francisco. With his wife, Elisabeth Pruiett, he is co-author of Tartine. He trained at The Culinary Institute of American in Hyde Park, New York and was nominated for a James Beard Outstanding Pastry Chef award in 2006.
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Rating details

3,955 ratings
4.32 out of 5 stars
5 56% (2,199)
4 28% (1,090)
3 12% (472)
2 3% (123)
1 2% (71)
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