Tartine Bread

The definitive bread baking book from San Franciscos legendary Tartine Bakery.NAMED ONE OF THE 25 MOST INFLUENTIAL COOKBOOKS OF THE LAST 100 YEARS by The New York Times Style MagazineThe most beautiful bread book yet published.The New York TimesFrom Chad Robertson, Winner, James Beard Award for Outstanding Pastry Chef, 2008This is the bread bible for the home baker or professional breadmaker. It comes from Chad Robertson, a man many consider to be the best bread baker in the United States and coowner with Elizabeth Prueitt of San Franciscos Tartine Bakery.Only a handful of bakers have learned the bread science techniques Robertson has developed. To him, 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 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 its your turn to make this bread with your own hands. Clear instructions and hundreds of stepbystep photos put you by Chads side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.THE BREAD BOOK THAT SAVED LOCKDOWN: When the world turned inward and reached for the comfort of bread making and artisan sourdough made simple, this is the bread recipe book they relied on. Variations from Chad Robertsons master recipe showcase a wonderfully diverse set of breads and more than 30 sweet and savory recipes using the dayold bread to make sandwiches, classic soups, puddings, delicious baked French toast, and an addictive Kale Caesar.WHY CHOOSE TARTINE COOKBOOK?: At 5 P.M., Chad Robertsons rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Franciscos legendary Tartine Bakery sells out within an hour almost every day. Now you can bake your own with the bestselling bread baking book: Its informative, its inspiring, and its visually stunning.KQEDFOR THE DISCERNING COOKBOOK COLLECTOR: If you liked Tartine: A Classic Revisited by Elisabeth Prueitt and Chad Robertson, Flour Water Salt Yeast by Ken Forkish, and The Bread Bakers Apprentice by Peter Reinhart, youll love Tartine Bread!Perfect for: Devotees of Tartine Bakery and the San Francisco food scene Home cooks seeking easytoachieve bread recipes Beginner and advanced bread bakers Birthday, housewarming, hostess, or holiday gift