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.
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."..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.
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Most Helpful Customer Reviews
9 of 9 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
15 of 16 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 Baker
Format:Hardcover
I cannot recommend this book highly enough. It takes you through each step of making a sourdough bread and completely explains why you need to do what you must to get the finished product. I have been looking for an indepth book like this for ages.
Great for any keen baker!
Great for any keen baker!
3 of 3 people found the following review helpful
By Marcus
Format:Hardcover|Amazon Verified Purchase
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. The first part of the book (a chapter you can skip if you like) takes you on a journey of his discovery and bread baking apprenticeships. For me this set the whole scene for what was to come and gave me a deeper appreciation for the slightly different styles and techniques which followed.
Chad outlines techniques and timings that other books leave out. I have many many books on the subject of making bread and this is the only one that gives you a real understanding of WHEN the starter/leaven/dough is ready to move on to the next stage in order to maximise flavor and rise. A complete eye-opener!
I simply can't recommend this book enough and will definitely be visiting the bakery store when I am next in San Francisco.
Chad outlines techniques and timings that other books leave out. I have many many books on the subject of making bread and this is the only one that gives you a real understanding of WHEN the starter/leaven/dough is ready to move on to the next stage in order to maximise flavor and rise. A complete eye-opener!
I simply can't recommend this book enough and will definitely be visiting the bakery store when I am next in San Francisco.
9 of 10 people found the following review helpful
By D
Format:Hardcover
Not only does the book present a fail-free method of making perfect sourdough bread, it is gorgeous to hold and look at. A perfect addition to any baker's library, both novice and professional.
9 of 10 people found the following review helpful
By G. Snoxall
Format:Hardcover
I would definitely recommend Tartine Bread to anyone who is keen to learn how to make real bread. I had been having a lot of bread-making failures, but since purchasing this book and following Chad Robertson's recipe word for word I am now making fabulous sourdough bread every single time.
2 of 2 people found the following review helpful
Format:Hardcover
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. (Wonder Bread is neither). Over this whole time period I have been learning (slowly) how to make better bread. There are many excellent guides to follow -- Dan Lepard, Joe Ortiz, Peter Reinhardt come to mind. Now I teach breadmaking classes to home cooks for fundraisers for my favorite charities.
So when I bought Tartine I really didn't expect it to have so much impact on my breadmaking. But Chad Robertson's method is so well described and so simple to follow that I am rethinking my whole approach to bread. My starter is nearly 20 years old, but who knew one could make a whole batch of wonderful wholemeal sourdough with just one tablespoon of starter?
Yes. the method takes time but most of it is elapsed time and the process is actually simpler than classical kneading. Start with the first recipe but don't stop there --- the variations are wonderful. Most bread makers are obsessive and Chad is no exception --- but the conseqences of his obsession are compelling and will absolutely make you a better bread baker.
Dan Lepard's Handmade Loaf, Joe Ortiz' Village Baker and Peter Reinhardt's Crust and Crumb are all invaluable additions to a breadmaker's library and they have much in common with Tartine -- but Chad takes it a little further. If you have a serious interest in bread making (or want to start at the top) run, don't walk to buy this book and start baking. You'll be more than happy that you did.
So when I bought Tartine I really didn't expect it to have so much impact on my breadmaking. But Chad Robertson's method is so well described and so simple to follow that I am rethinking my whole approach to bread. My starter is nearly 20 years old, but who knew one could make a whole batch of wonderful wholemeal sourdough with just one tablespoon of starter?
Yes. the method takes time but most of it is elapsed time and the process is actually simpler than classical kneading. Start with the first recipe but don't stop there --- the variations are wonderful. Most bread makers are obsessive and Chad is no exception --- but the conseqences of his obsession are compelling and will absolutely make you a better bread baker.
Dan Lepard's Handmade Loaf, Joe Ortiz' Village Baker and Peter Reinhardt's Crust and Crumb are all invaluable additions to a breadmaker's library and they have much in common with Tartine -- but Chad takes it a little further. If you have a serious interest in bread making (or want to start at the top) run, don't walk to buy this book and start baking. You'll be more than happy that you did.
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Most Recent Customer Reviews
4.0 out of 5 stars
Book worth having
I had seen this book before and I felt need to have it in my collection as the tips and advice given is very good .
Published 9 days ago by sp1951
5.0 out of 5 stars
Cracking book!
Great book, made the tartine bread and it was fabulous! Working with a wetter dough takes some getting used to, but well worth the effort as it produces wonderful bread! Read more
Published 16 days ago by Biffabacon
5.0 out of 5 stars
This book is fantastic
This book is fantastic.Anyone making bread at home should have this book in their library. Breads and recipes are perfect
Published 19 days ago by Pam
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 2 months 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 3 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 6 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 7 months ago by Alex
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 17 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 18 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 20 months ago by Matti
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