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Tartine Bread
by Chad Robertson and Eric Wolfinger


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.  Read more...

 
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More About Tartine Bread by Chad Robertson; Eric Wolfinger
 
 
 
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.

 
Details
  • ISBN-13: 9780811870412
  • ISBN-10: 0811870413
  • Publisher: Chronicle Books (CA)
  • Publish Date: September 2010
  • Page Count: 304
  • Reading Level: Ages 18-22
  • Dimensions: 10.06 x 8.8 x 1.32 inches
  • Shipping Weight: 2.94 pounds


Related Categories

Books > Cooking > Courses & Dishes - Bread
Books > Cooking > Methods - Baking

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2010-10-18
  • Reviewer: Staff

Chad Robertson (co-owner, with his wife, Elisabeth Prueitt, of San Francisco's Tartine, Bar Tartine) brings his master Tartine Bread technique to those who may not have the chance to try the famed Bay Area loaves hot out of the oven. This "baker's guidebook" is divided into four parts: Basic Country Bread; Semolina and Whole-Wheat Breads; Baguettes and Enriched Breads; and Day-Old Bread. Robertson's basic recipe is explained in depth with numbered steps, and consists of making a natural leaven and baking in a cast-iron cooker. The author's passionate tone and tales of baking apprenticeships, along with top-notch step-by-step photos, elevate the title from mere manual to enjoyable read. The later sections include variations on the basic recipe; bread-to-use recipes for sandwiches; bruschetta; and salads and entrees made with croutons and breadcrumbs. The sophisticated and clean design, exceptional photos, and padded cover give the book a luxurious feel. (Nov.)

 
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