"...The most beautiful bread book yet published." — The New York Times
When you hear the phrase, 'not all bread is created equal', they definitely have The Tartine Way in mind. Tartine Bread (Artisan Break Cookbook, Best Bread Recipes, Sourdough Book) is THE bread bible for both the home baker or professional bread-maker!
Many consider Chad Robertson to be the best bread baker in the United States. As co-owner with Elizabeth Prueitt of San Francisco's Tartine Bakery, his work is on display beginning at 5 P.M. when his magnificent Tartine loaves are drawn from the oven, selling out within an hour almost every day.
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. 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.
Combining clear instructions and hundreds of step-by-step photos that put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt, the author then explains how it all works and shows how variations from this master recipe lead to wonderfully diverse breads.
With Tartine Bread (Artisan Break Cookbook, Best Bread Recipes, Sourdough Book), the definitive baking guide from San Francisco's legendary Tartine Bakery, you can add your name to the growing list of bakers that have learned the bread science techniques Chad Robertson has developed and you might just be on your way from home baker to professional bread-maker!
ABOUT THE AUTHOR
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.