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Tartine Bread [Hardcover]

Chad Robertson , Elizabeth Prueitt
4.7 out of 5 stars  See all reviews (33 customer reviews)
RRP: £24.06
Price: £16.97 & FREE Delivery in the UK. Details
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Book Description

1 Nov 2010
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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Frequently Bought Together

Tartine Bread + Tartine Book No. 3 + Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections
Price For All Three: £50.28

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Product details

  • Hardcover: 304 pages
  • Publisher: Chronicle Books (1 Nov 2010)
  • Language: English
  • ISBN-10: 0811870413
  • ISBN-13: 978-0811870412
  • Product Dimensions: 22.4 x 3.4 x 25.6 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (33 customer reviews)
  • Amazon Bestsellers Rank: 17,750 in Books (See Top 100 in Books)

More About the Author

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Product Description


..".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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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

Most Helpful Customer Reviews
23 of 24 people found the following review helpful
5.0 out of 5 stars 40 years in and still learning.... 23 Sep 2012
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.
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8 of 8 people found the following review helpful
5.0 out of 5 stars The best bread book ever 6 Jun 2011
By Baker
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!
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5 of 5 people found the following review helpful
5.0 out of 5 stars Stands out from all the other "Bread Books" 1 Feb 2012
By Marcus
Format:Hardcover|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.
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17 of 19 people found the following review helpful
5.0 out of 5 stars Don't underestimate this book 11 Jan 2011
By Simon Tavener VINE VOICE
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.
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10 of 11 people found the following review helpful
5.0 out of 5 stars Everything its crunched up to be! 31 Aug 2011
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
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10 of 11 people found the following review helpful
5.0 out of 5 stars Success at last! 5 Dec 2010
Format:Hardcover|Verified Purchase
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.
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3 of 3 people found the following review helpful
5.0 out of 5 stars Lovely Book 14 Sep 2013
Format:Hardcover|Verified Purchase
This book was recommended to me by Ben of the E5 bakery after attending a day course (which I can also heartily recommend. ) Tartine is a stunning book beautiful photographs and very detailed explanations. Anyone interested in baking bread without yeast should get this book.
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Most Recent Customer Reviews
4.0 out of 5 stars Four Stars
An excellent manual for sourdough
Published 1 month ago by S. Bhattacharya
5.0 out of 5 stars I own many bread books but this is the best, by far
A masterpiece. I own many bread books but this is the best, by far. My baguettes are now the best in town!
Published 1 month ago by C. Lindsay
5.0 out of 5 stars Inspiring
Awesome book, inspiring, great photography, beautiful bread
Published 2 months ago by BookWorm
5.0 out of 5 stars Good product, and just what I needed
Good product, and just what I needed.
Quite technical but worth the money, I hope to get some good bread soon.
Published 3 months ago by colin franks
5.0 out of 5 stars excellent
Wonderful book. Delivered quickly.
Published 3 months ago by Terrible Trev
5.0 out of 5 stars Five Stars
Very Good Superb Item. I am happy. Thank you
Published 3 months ago by Rafal Pielka
5.0 out of 5 stars tartine inspiration
couldn't master the sourdough - but tried the dutch oven cooking of a loaf and it came out looking so professional and perfectly shaped. fab.
Published 5 months ago by S. A. Hole
5.0 out of 5 stars Bake your own sour dough
Brilliant book for all those wishing to make their own sour dough bread. The author is clearly a world expert on all aspects of artisan bread making. Read more
Published 6 months ago by Clive
5.0 out of 5 stars The best
I have been making bread for a long time, reading up in books, blogs, testing recipes... But this book takes bread making to another level. Read more
Published 7 months ago by Monica Rawlinson
5.0 out of 5 stars changed the way i bake forever
new world for me, messy and amazing.
Probably the best book for bakers who are interested in exploring wild yeast and breads in general. Read more
Published 8 months ago by Ron Faur
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