Tartine Bread by Chad RobertsonTartine Bread by Chad Robertson

Tartine Bread

byChad Robertson

Hardcover | September 15, 2010

Pricing and Purchase Info

$40.08 online 
$57.00 list price save 29%
Earn 200 plum® points

Prices and offers may vary in store


In stock online

Ships free on orders over $25

Available in stores


The Tartine Way - Not all bread is created equalThe Bread Book ? the most beautiful bread book yet published? " - The New York Times, December 7, 2010Tartine - 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 !"
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.
Title:Tartine BreadFormat:HardcoverDimensions:304 pages, 10.5 × 9 × 1.5 inPublished:September 15, 2010Publisher:Chronicle BooksLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0811870413

ISBN - 13:9780811870412


Rated 5 out of 5 by from Great book! I teaches how to make bread the old way that is much tastier and healthier
Date published: 2018-01-05
Rated 5 out of 5 by from not always practical for a home baker BUT the level of details in this book is amazing.
Date published: 2017-05-08
Rated 5 out of 5 by from Amazing read on the topic of bread Very well written and researched book -
Date published: 2017-04-27
Rated 4 out of 5 by from Tartine Bread Brought this book so I can duplicate the artisan breads of France. I decided to try the Sourdough bread and it was fantastic.
Date published: 2017-02-24
Rated 5 out of 5 by from Great Book! I have had so much success with this book. I have had so much delicious sourdough and to me, that speaks for itself!
Date published: 2017-02-02
Rated 4 out of 5 by from Love! Received as a gift when I was in culinary school. Beautiful recipe and book!
Date published: 2016-11-25
Rated 4 out of 5 by from Sourdough Bible Like others have said, this is not for the faint of heart. If you are looking for a book that will take you through the process of creating a sourdough loaf from scratch, this is it. It has lots of detail and (I promise) it isn't as scary as you think! Buy this for the bread lover in your life.
Date published: 2016-11-16
Rated 3 out of 5 by from Not bad Not for your average home baker, complicated recipes but worthy of place on your shelf.
Date published: 2016-01-22
Rated 5 out of 5 by from Fabulous Bread Love this book . Great bread needs time . So worth it , great taste , crunch and healthy .
Date published: 2014-12-15
Rated 5 out of 5 by from Great Quality bread I really loved this book, it does take some work, but the quality of the bread is amazing. You have to do a starter which is some sort of wild yeast and take care of it to keep it alive and continously fermenting. This is not a quick bread recipe, is the real thing so you have to be prepared. The great thing is that this book teaches you how to adjust your bread to your schedule as well as the flavour of it, I don't love very sour breads so I use the starter when it's at the yongest stage and works perfectly tastewise. Awesome book!
Date published: 2011-04-06
Rated 4 out of 5 by from Great if you love sourdough This is the second book from Tartine Bakery, in San Francisco. If you're like me, you enjoyed the first book and maybe even visited the bakery while on vacation. Dismayed by the long lineups, I left unsatisfied but even more aware of Tartine's reputation. Well, Tartine Bread is an excellent bread book, but only if you are sourdough lover. All of the recipes are for sourdough, even the pastry ones. The book starts off with a well written explanation of how to make your own starter and it's very simple and user friendly. The author claims that with his unique method of using a starter to create a leaven, which you then use to make a hearty part whole wheat bread, perfect results are easy to attain. I enjoyed the preamble to the recipes, where he describes in detail his search for an exceptional loaf and the pictures are particularly beautiful and helpful. I can't attest to the quality of the bread yet, my starter is still maturing on the counter, but I have high hopes.
Date published: 2011-01-07

Editorial Reviews

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