A master formula for basic bread with many variations forms the backbone of the book, which also includes yeasted breads and recipes for sweet and savory foods made with days-old bread. Chad's mastery of breadmaking and work with great artisanal bakers in the US and France, as well as his philosophy of baking, are features of this book. SALES HANDLE: This is the follow-up to successful Tartine, concentrating on the bakery's legendary bread, from one of the most celebrated breadmakers in the United States. ** Chad is Jesus in breadmaking circles, and Tartine's bread is celebrated in media. Serious breadmakers will want this book for their collection,a nd we're sure to get lots of attention for the Chad's method. ** A cometitive title, Jim Lahey's My Bread, associated with Sullivan Street Bakery in New York City, has come out of the gate with good sales and tons of media coverage. Similarities betweent he books include: high-profile artisanal baker author, slow rise fermentation method and endorsement of Mark Bittman. ** Tartine has sold over 40,000 copies since it was released in 2006. It's very well-reviewed by media and users (such as on Amazon). Lovers of Tartine will want Tartine Bread. ** Chad and Elisabeth are major players on the SF food scene and have a national platform due to the popularity of Tartine Bakery (and cultural resonance of SF food). They're well-connected in the both the restaurant and artisanal food producer communities.
Did you know you can trade in your old books for an Amazon.co.uk Gift Card to spend on the things you want? Visit the Books Trade-In Store for more details. Learn more. |
Book Description
Frequently Bought Together
Product details
Would you like to update product info or give feedback on images?
|
More About the Author
Discover books, learn about writers, and more.
Product Description
Review
."..the most beautiful bread book yet published..." -- The New York Times
About the Author
Chad Robertson is one of the founding chef/owners of the renowned Tartine Bakery in San Francisco, Mark Bitttman's 'favorite bakery in the United States.' With his wife, Elisabeth Pruiett, he is co-author of Tartine. He trained at The Culinary Institute of American in Hyde Park, New York and was nominated for a James Beard Outstanding Pastry Chef award in 2006. He lives in San Francisco.
Inside This Book
(Learn More)
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
Most Helpful Customer Reviews
7 of 7 people found the following review helpful
By W E Campbell
Format:Hardcover
Having had the fortune of living a few blocks away from the wonderful bakery for a short time, I can say with confidence that this book gives you everything you need to recreate the wonderful bread at home wherever you may live.
Here's a collection of random thoughts on the book:
* Be warned, it takes a bit of planning and TIME to make bread like this. Basically an all-day affair - ideal for a rainy Sunday at home, but not very practical on an otherwise busy day. The payoff is that the bread made should last you for a good few days, and being sourdough, won't go stale to quickly..
* Also be warned - its HIGHLY addictive! Once you get the bug you can and will become obsessed. Its happened to me and also a friend who happened across this book
* You WILL mess a few things up on your first few attempts, but never mind - the bread will almost certainly still be fantastic from first attempt - and will only get better on subsequent tries
* You will never bake the same way again - the techniques you pick up in this book can be applied to any kind of leavened baking - pizzas, doughnuts, sweet buns, croissants etc
Here's a collection of random thoughts on the book:
* Be warned, it takes a bit of planning and TIME to make bread like this. Basically an all-day affair - ideal for a rainy Sunday at home, but not very practical on an otherwise busy day. The payoff is that the bread made should last you for a good few days, and being sourdough, won't go stale to quickly..
* Also be warned - its HIGHLY addictive! Once you get the bug you can and will become obsessed. Its happened to me and also a friend who happened across this book
* You WILL mess a few things up on your first few attempts, but never mind - the bread will almost certainly still be fantastic from first attempt - and will only get better on subsequent tries
* You will never bake the same way again - the techniques you pick up in this book can be applied to any kind of leavened baking - pizzas, doughnuts, sweet buns, croissants etc
14 of 15 people found the following review helpful
By Simon Tavener
VINE™ VOICE
Format:Hardcover
I very nearly did - and that would have been a mistake.
It is one of the most thorough and thoughtful introductions you could wish to find into the art (and science) of making naturally leavened breads.
Sourdough bread has become incredibly fashionable (and expensive) in recent years and so making your own at home is very tempting. It is not an easy process and you need a lot of patience. This elegantly produced book (with some stunning photography) takes you through all the necessary steps clearly without patronising the more experienced reader.
The first half takes you through a range of bread-making techniques and the rest is given over to some recipes using the breads. I intend to work my way through it all!
You certainly need a passion to embark on this sort of baking journey - this book could well inspire you to try.
It is one of the most thorough and thoughtful introductions you could wish to find into the art (and science) of making naturally leavened breads.
Sourdough bread has become incredibly fashionable (and expensive) in recent years and so making your own at home is very tempting. It is not an easy process and you need a lot of patience. This elegantly produced book (with some stunning photography) takes you through all the necessary steps clearly without patronising the more experienced reader.
The first half takes you through a range of bread-making techniques and the rest is given over to some recipes using the breads. I intend to work my way through it all!
You certainly need a passion to embark on this sort of baking journey - this book could well inspire you to try.
4 of 4 people found the following review helpful
By mittenbits
Format:Hardcover
We have recently moved from Grenoble,France to Edinburgh, Scotland and were missing the delicious bread we could find so easily in France. So, I bought this book as a gift for my husband. He really enjoyed the process from creating his own starter to tracking down his own wild yeast. A real bread adventure. We had our first loaves this week and I can honestly say, very French-esque! We had also been to Tartine on our honeymoon so we are quite partial to all things Robertson/Prueitt.
Would you like to see more reviews about this item?
›
Go to Amazon.com to see all 124 reviews
4.7 out of 5 stars
Were these reviews helpful?
Let us know
Most Recent Customer Reviews
5.0 out of 5 stars
This is the real deal!!!
I was a little intimidated by the pages and pages of instructions and how long and drawn out not only the process of creating and stabilising the starter but developing the dough... Read more
Published 1 month ago by K.P.
5.0 out of 5 stars
Tartine Bread
This is a well presented book that I have read once so far and am in the process of reading again. I have picked up lots of information about sourdoughs and how to use and bake... Read more
Published 2 months ago by J. S. Murphy
5.0 out of 5 stars
Expensive but beautiful
I bought this for my husband who is a keen home breadmaker. I was a bit taken aback by the price but looking through the sample pages I felt it would be worth it even though our... Read more
Published 5 months ago by lyndydaisy
5.0 out of 5 stars
Stunning pictures and a lovely narrative
Its hard to recommend this to beginners because I'm not one any more so I can't say for sure weather this would be a good starting point. Read more
Published 6 months ago by Alex
5.0 out of 5 stars
40 years in and still learning....
I've been a breadmaker for over 40 years ever since we moved from Paris (yes, that one) to Raleigh NC in 1972 and realized that there was no substance on sale that resembled bread. Read more
Published 8 months ago by Christopher G. Kenber
5.0 out of 5 stars
Stands out from all the other "Bread Books"
If like me you have a passion for really great bread, then understanding the author's own passion is for me an essential aspect of his recipes. Read more
Published 15 months ago by Marcus
1.0 out of 5 stars
Irritiating
It seems like I was the only person disappointed with this book. If you are looking for a cooker side recipe book then buy 'how to make bread by emmanuel hadjiandreou'. Read more
Published 16 months ago by Darrenthesheep
4.0 out of 5 stars
Very good book to start making sourdough bread
I have to say I have not been that excited about a cookbook in a long time.
Great pictures, plenty of different recipes, step by step explanations. Read more
Great pictures, plenty of different recipes, step by step explanations. Read more
Published 17 months ago by Miguel
4.0 out of 5 stars
Tartine Bread
Tartine Bread (Purchased on 09/05/2011)
by Chad Robertson
Im very happy with the book, lots of good reading and interesting recipes. Read more
by Chad Robertson
Im very happy with the book, lots of good reading and interesting recipes. Read more
Published 19 months ago by Matti
5.0 out of 5 stars
Bread to dream about
When I received this book I could not stop reading it. It is written different from the usual baking /cookery book. Read more
Published 23 months ago by yasabi
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
|
|
Look for similar items by category
- Books > Food & Drink > Baking > Bread
Feedback
- Would you like to update product info or give feedback on images?
- I am the Author, and I want to comment on my book.
- I am the Publisher, and I want to comment on this book.
|
