Tartine Bread

Tartine Bread

Book - 2010
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Grand Central Pub

The Tartine Way - Not all bread is created equal

The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010

Tartine - A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner 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 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 and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!



Baker & Taylor
The bread at San Francisco's legendary Tartine Bakery was developed by renowned baker Chad Robertson over a decade of working with the finest artisan bakers in the United States and France, followed by another decade baking solo in a small wood-fired oven on the coast of Northern California. The following for this singular bread far exceeds the bakery's daily production. Now, clear instructions and hundreds of step-by-step photos show you how to make this elemental bread. Also included are more than 30 sweet and savory recipes using the day-old bread to make sandwiches, soups, puddings, French toast and kale Caesar.--From publisher description.

Publisher: San Francisco : Chronicle Books, c2010
ISBN: 9780811870412
0811870413
Branch Call Number: 641.815 R545t
Characteristics: 303 p. : ill. (some col.) ; 26 cm

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g
gbpic13
Jul 06, 2017

Great book. Too few copies, too many holds. The Ottawa Library need to invest in more copies of this book. I ended up buying my own.

d
dccastan
Sep 15, 2016

Excellent book. Took only a few things I needed out of it to make a couple awesome breads.

d
dtweney
Nov 23, 2014

Extremely detailed basic recipe. It's about 60 pages long - unbelievable! But once you've followed the recipe once or twice, you realize that the basic recipe is actually quite straightforward, and not that much work, actually. The bread it produces is amazingly delicious.

kenf Aug 19, 2013

From food porn link

s
seaniz
Jan 09, 2013

Still reading and baking with this one. I dont want to make a very good review as that will make the book more difficult to get next time i want it.

2
22950009541673
Jan 05, 2011

These recipes require more work than I am willing to put into bread.

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