Chad Robertson, co-owner of Tartine Bakery in San Francisco, developed his unique bread during two decades of apprenticeship with the finest artisan bakers in France and the United States. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for ...Read MoreChad Robertson, co-owner of Tartine Bakery in San Francisco, developed his unique bread during two decades of apprenticeship with the finest artisan bakers in France and the United States. 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.Read Less
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If you want to learn to make delicious sourdough, get this book. It is the only book about this subject that has ever actually resulted in a delicious loaf. I learned so much about how it works, and I have been baking for 40 years. The book is already loaned out and three others have requested it, as the bread is so good. In addition, it is a joy to read, with well written tales about how this bakery came to be, and it has beautiful photographs. This is the best book on bread I have ever owned.
Reagan H B
Apr 7, 2011
Tartines sourdoughs have always been revered in San Francisco. It amazes me that Chad would share his "secrets." The wet doughs he has mastered are difficult to work with, at times, but even my "failures" are better than most other sourdoughs. The photos and step-by-steps are very well done. If you love good chewy sourdoughs you will love this book.
Feb 1, 2011
Best Bread Ever
I've been baking bread weekly for over three years. However, when I made my first loaf following the basic recipe in Tartine Bread everything changed. Without a doubt the single most delicious loaf I've ever made.
More importantly, It was very simple to make - I even made the entire loaf by hand from start to finish, something I'd never dared try before. This bread stays fresh for an entire week (though I inevitably toast it because it makes the best toast in the planet. Seriously)
This book contains hundreds of pictures so that you can really follow along the process. It's recipes are simple to follow and show you how to adapt to your own schedule and preferences.
The only downside is that we're now eating maybe 50% more bread a week. It tastes that good.
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