Free Shipping
on Reg. Orders $25+ and Pers. Orders $75+ on Reg. Orders $25+ and Personalized Orders $75+ for Personalized Orders $75+ and Regular Orders $25+

Tartine Bread

By Chad Robertson,Photographs by Eric Wolfinger

8-1/2 x 10 in; 304 pp;
100 color photographs
Hardcover
September 2010
ISBN 9780811870412
ISBN10 0811870413

SKU# 9780811870412

$40.00
Usually ships within 2-3 days

Get 25% OFF+ FREE SHIPPING! Enter promo code BREAD at checkout.

Quick 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,...
Tartine Bread


Description

Tartine Bread

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.

 

More Details

8-1/2 x 10 in; 304 pp;
100 color photographs
Hardcover
September 2010
ISBN 9780811870412
ISBN10 0811870413
Chad Robertson trained at the Culinary Institute of America and, with his wife Elisabeth Prueitt, won the James BeardOutstanding Pastry Chef Award in 2008.

Eric Wolfinger is a photographer, surfer, and bread-making apprentice at Tartine Bakery. Like Chad, he lives in San Francisco.

Media Reviews

"...the most beautiful bread book yet published..." -- The New York Times

New York Times2010-12-08 00:00:00