The definitive bread baking book from San Francisco' s legendary Tartine Bakery. NAMED ONE
OF THE 25 MOST INFLUENTIAL COOKBOOKS OF THE LAST 100 YEARS by The New York Times Style
Magazine "The most beautiful bread book yet published."- The New York Times From Chad
Robertson Winner James Beard Award for Outstanding Pastry Chef 2008 This is the 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. Only a handful of bakers have learned the bread science
techniques Robertson has developed. To him 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 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.
THE BREAD BOOK THAT SAVED LOCKDOWN: When the world turned inward and reached for the comfort of
bread making and artisan sourdough made simple this is the bread recipe book they relied on.
Variations from Chad Robertson' s master recipe showcase a wonderfully diverse set of breads
and more than 30 sweet and savory recipes using the day-old bread to make sandwiches classic
soups puddings delicious baked French toast and an addictive Kale Caesar. WHY CHOOSE
TARTINE COOKBOOK?: 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. Now you can bake your own with the bestselling bread baking book:
"It' s informative it' s inspiring and it' s visually stunning."—KQED FOR THE
DISCERNING COOKBOOK COLLECTOR: If you liked Tartine: A Classic Revisited by Elisabeth Prueitt
and Chad Robertson Flour Water Salt Yeast by Ken Forkish and The Bread Baker' s Apprentice
by Peter Reinhart you' ll love Tartine Bread ! Perfect for: Devotees of Tartine Bakery
and the San Francisco food scene Home cooks seeking easy-to-achieve bread recipes Beginner and
advanced bread bakers Birthday housewarming hostess or holiday gift
