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Tartine Bread

By Elisabeth Prueitt ; By Chad Robertson ; Photographs by Eric Wolfinger
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"The most beautiful bread book yet published..." – The New York Times Tartine - A bread bible for the home baker or professional bread-maker It comes from Chad Robertson, a man many consider to be the best br...
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"The most beautiful bread book yet published..." – The New York Times 

Tartine - A 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. 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 bread science 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.
Format: Hardcover
Pages: 304
Size: 8 1/2 x 10 V
Publication Date: 09/15/2010
ISBN: 9780811870412
Chad Robertson trained at the Culinary Institute of America and, with his wife Elisabeth Prueitt, won the James Beard Outstanding 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.

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