• RRP: £25.00
  • You Save: £8.04 (32%)
FREE Delivery in the UK.
In stock.
Dispatched from and sold by Amazon. Gift-wrap available.
Tartine Bread has been added to your Basket

Dispatch to:
To see addresses, please
Or
Please enter a valid UK postcode.
Or
+ £2.80 UK delivery
Used: Like New | Details
Sold by Wordery
Condition: Used: Like New
Comment: Receive this fine as new book in 4-5 working days. Shipped from our UK supplier, via Royal Mail. We do not ship to Denmark.
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 4 images

Tartine Bread Hardcover – 1 Nov 2010

4.6 out of 5 stars 82 customer reviews

See all 2 formats and editions Hide other formats and editions
Amazon Price
New from Used from
Kindle Edition
"Please retry"
Hardcover
"Please retry"
£16.96
£13.62 £13.71
£16.96 FREE Delivery in the UK. In stock. Dispatched from and sold by Amazon. Gift-wrap available.
click to open popover

Frequently bought together

  • Tartine Bread
  • +
  • Tartine Book No. 3
  • +
  • Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
Total price: £57.34
Buy the selected items together

Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone

To get the free app, enter your mobile phone number.



Product details

  • Hardcover: 304 pages
  • Publisher: Chronicle Books; 01 edition (1 Nov. 2010)
  • Language: English
  • ISBN-10: 0811870413
  • ISBN-13: 978-0811870412
  • Product Dimensions: 22.9 x 3.8 x 26.7 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (82 customer reviews)
  • Amazon Bestsellers Rank: 5,989 in Books (See Top 100 in Books)
  • If you are a seller for this product, would you like to suggest updates through seller support?

Product description

Review

NEW YORK TIMES
\."..the most beautiful bread book yet published...\" -- The New York Times

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

..".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.


Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
If you really want to make amazing bread, Chad Robertson is your man. Unlike many English writers who put the emphasis on the 'sour' in Sourdough, Chad explains how to make beautiful bread with easy to make natural leaven (no yeast), without the need for the sour taste that many dislike.

It has long been held that modern baking methods, using excessive yeast and energy are the cause of many people's intolerance to bread. Robertson helps to explain this, along with his well researched, long refined and detailed methodology for making outstanding bread.

Stylish design with hundreds of outstanding photographs and a striking cover mean this will be a go-to book for many home bakers and a attractive addition to the coffee table for others.

Stunning!
Comment 3 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
Near perfect loaf on first attempt. (Though I got lucky in that I used Canadian flour right away) one star less because I cannot find in the whole book the size of Dutch oven needed.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
I'm going to be honest with you. I failed my fist 11 "Basic Country Dough" attempts because I didn't use a cast iron pot. I played with the hydration, tried different brands of flour.. But after 11 time I was adept at every step of the dough development. All I got were fat tasty pancakes with still more open/wet crumb than store bought sourdough.

At 12th attempt within 2 weeks I put my dough in an airtight cast iron pot to bake. Voila. The most beautiful loaves I've ever baked.

I've also tried the whole wheat, walnut country, croissant, olive oil brioche; and have no interest in the weird spread recipes in the book. I simply put Nutella, Mascarpone+Honey, or Peanutbutter on my bread. No need for anchovy tartare, ew. Keep in mind you can use the brioche recipe to make sticky buns/cinnamon buns although they are not in the book.

If you buy this book and decide to try it out: work hard to master the first recipe; all recipes in the book use the same dough/technique. Once you get it right, you can simply add other ingredients and try out the other recipes.

If your dough seems "wet" after 3 hours of bulk fermentation; try giving it a good 15 minutes knead in the stand mixer after you add the salt. If you are in a high altitude area, try reducing its hydration to 70%. Don't do more than 4-5 turns during the preshaping before the bench rest. Your dough should have risen by 30% before that. It will feel "full" but not like a wet sticky gummy substance at that time.

The 30%-40% rise is important. If you feel thousand tiny bubbles bursting when you last fold and stretch your dough, and it feels "full"; then it's ready to stop the bulk fermentation. Could be 3 hours or 6.
Read more ›
Comment 38 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
Very good book, but could be written a bit clearer, had to go on utube to see what he meant by the folding etc. Not enough recipes either, have bought another book flour water salt yeast, and this is better.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Kindle Edition Verified Purchase
Perfect book just what I wanted. Thank you..
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Kindle Edition Verified Purchase
Great book, I even enjoyed the stories.
Loads of variation recipes and other stuff that I haven't got to yet.

There is a problem though. The formulas are a bit flaky, some errors in the calculations plus no mention for european users that our flour, generally, does not absorb as much water as US flour.
That meant I wasted 2Kg of flour trying the basic recipe out. I do have some high protein Canadian flour from Shipton Mill that may have been ok, but you live and learn!

There are some good articles explaining this, the best of which I saw was :-

http://www.weekendbakery.com/posts/our-version-of-tartine-style-bread/

That gives a revised recipe and explains the problem.
Would have been five stars, it's just a shame that the recipes were converted to grams but are just too wet :-(
4 Comments 22 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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.
2 Comments 15 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
Super book, padded for comfort, great pics, super recipes , really nice sourdough starter and knead not fold instructions. Like Dan Lepard, uses a gluten developing technique which works well for wet doughs and doesn't need brute force or muscle power. I use the country loaf recipe over and over with tweaks and have made some solidly good everyday sourdough.The chart of bakers percentages is really useful. Also Chad is a pleasing guide for his journey into breadmaking, good travelogue bio and make sit all seem possible.
Comment One person found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews

Pages with related products. See and discover other items: bread baking

Look for similar items by category