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Tartine Bread by [Chad Robertson, Eric Wolfinger]

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Chad Robertson

Tartine Bread Kindle Edition

by Chad Robertson (Author), Eric Wolfinger (Photographer) Format: Kindle Edition

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The Tartine Way — Not all bread is created equal

The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010

Tartine — A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.

Only a handful of bakers have learned the techniques Chad Robertson has developed: To Chad Robertson, 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 Robertson 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 it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.

If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!

Length: 306 pages	Word Wise: Enabled	Enhanced Typesetting: Enabled
Page Flip: Enabled	Language: English	Grade Level: 13 - 17

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Product description

Review

"...the most beautiful bread book yet published..." -- The New York Times --This text refers to the hardcover edition.

About the Author

Chad Robertson trained at the Culinary Institute of America and, with his wife Elisabeth Prueitt, won the James Beard Outstanding Pastry Chef Award in 2008.

Eric Wolfinger is a photographer, surfer, and bread-making apprentice at Tartine Bakery. Like Chad, he lives in San Francisco. --This text refers to the hardcover edition.

Product details

ASIN : B00F8H0FNW
Publisher : Chronicle Books LLC (29 October 2013)
Language : English
File size : 36750 KB
Text-to-Speech : Enabled
Enhanced typesetting : Enabled
X-Ray : Enabled
Word Wise : Enabled
Print length : 306 pages

Best Sellers Rank: 33,815 in Kindle Store (See Top 100 in Kindle Store)
- 5 in Bread Baking (Kindle Store)
- 9 in Cake Baking (Kindle Store)
- 18 in Bread Baking (Books)

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3,743 ratings

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3 star		3%
2 star		1%
1 star		1%

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Top reviews from Australia

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Truthseeker

Worked

Reviewed in Australia on 30 March 2021

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I’ve been trying to bake a decent sourdough bread with a good rise for over 6 months. I’ve tried and persisted with over 10 other recipes, online, books, YouTube and forums. Maybe each failure led me to this point but I am grateful for the very detailed way Chad explains the process with clear pictures of what each stage should be look like. Baking sourdough was becoming very frustrating for me as each loaf was turning out more like heavy rye bread, barely edible. My family were starting to complain and my wife even suggested I was wasting my time. But this all changed with this book. I got good results from the first bake (pictured). I even baked a loaf to take to a dinner at a friend’s place to unprodded appreciation.

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Frank

beautiful book

Reviewed in Australia on 3 December 2020

Verified Purchase

Beautiful book ,easy to follow
simple to understand nothing omitted or assumed from the process of baking
The photography is magnificent
one of my children asked me if she could borrow it ...
to good to lend to your children

One person found this helpful

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OzAdamski

A wonderful book for beginner sourdough makers and experts alike

Reviewed in Australia on 19 May 2017

Verified Purchase

A wonderful book. Teaches you the basics very well and if you follow the steps as well as use good quality ingredients you will end up with a wonderfully flavoured and textured country bread. This is a fabulous method and recipe to then start experimenting with different flours and ingredients for a whole variety of bread types. I definitely recommend this book to others.

3 people found this helpful

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E.K Ballantyne

beautiful book to own

Reviewed in Australia on 29 January 2020

Verified Purchase

loved reading this, nice recipes, part of my sourdough journey

One person found this helpful

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Graham Sprigg

Lots of good tips from a very experienced baker regarding stretch and ...

Reviewed in Australia on 21 December 2014

Verified Purchase

Lots of good tips from a very experienced baker regarding stretch and fold, practical natural leaven/levain making, timing, ovens, steam and traditional French baking practices. Worth every cent of the roughly $3 Kindle cloud reader version. Amazing value - and the pages don't get dog-eared no matter how much you re-read it :). If I was being alarmingly picky I would mention there are some mistakes in the arithmetic re baker's percentages, but who cares when the rest of the book is such excellent value. Great effort Chad.

One person found this helpful

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sk_ayers

Wonderful book on sourdough

Reviewed in Australia on 5 March 2019

Verified Purchase

Great recipes and explanations around sourdough technique. Really good for expanding your technique

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PETER BROOK

Simple Approach

Reviewed in Australia on 2 February 2020

Verified Purchase

. . . and there are Chad Robertson YouTubes available.

One person found this helpful

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Amazon Customer

Really nice bread book

Reviewed in Australia on 18 June 2016

Verified Purchase

I found this book most helpful... While I have used a variety of sourdough books, this one gets the whole rustic nature of sourdough correct. I tried some of the day old bread recipes which were quite unique. The French toast is a highlight.

3 people found this helpful

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Top reviews from other countries

Just Some Woman

Tediously Pretentious

Reviewed in the United Kingdom on 12 October 2018

Verified Purchase

I am a very keen bread baker. I think I have only bought a couple of loaves in the last twenty years, and am usually asked to bring bread when invited out for meals. I don't, however, rest on my laurels, and I am always looking for ways to improve and add to my technique. I have a lot of books on the subject, so I approached this book with a fairly adequate amount of experience and background knowledge.
There are some lovely photographs, and a cursory glance shows that there are some nice breads to be added to my repertoire.
You know there's a 'but' coming, don't you?
It's very pretentious. Definitely a triumph of style over substance. Yes, some lovely photographs, but I don't want to see pictures of surfers in a book about bread. I think it's extremely self-indulgent and I just can't relate to it at all.
There is a current trendy attitude to bread, with ridiculous, right-on vocabulary to accompany it, and this feeds into that very well. Compared to someone like Andrew Whitely or the wonderfully no-nonsense Patrick Riley, this is just an irritant. The only positive thing I have to say about it, really, is that I am very glad I only bought it on Kindle, because it would not earn its place on my very full cookery book shelf.

137 people found this helpful

V C BERBEC

Best sourdough recipe book. EVER!!!

Reviewed in the United Kingdom on 27 January 2019

Verified Purchase

I own quite a few bread recipes books, some which are focused on sourdough alone and some which are more focused on commercial yeast bread recipes from around the world. I am a keen baker and I have been baking with yeast and with sourdough starter for quite some time but I never quite managed to make a proper sourdough bread like the one I made after learning the technique from this book (see photos attached).
This book is the best bread recipe book I came across, by far. The way the techinique is explained in detail and the photos for every step of the eay makes it so easy.
I also loved the story of how the author started as an apprentice and worked for many great bakers. His passion for bread is inspirational. I love this book and I am looking forward to seeing more books like this released in the future.

18 people found this helpful

If you love baking Soutdough get this book

Reviewed in the United Kingdom on 3 August 2018

Verified Purchase

Been making bread for 20 years. Never had much success with Sourdough. Then I saw a video on utube about Tartine Bread and decided I had to buy this book.
Now I make great sourdough and it’s so easy. You can even leave the dough overnight in the fridge and bake it when it suits you.
Best bread book I’ve ever owned and I have a lot.
One thing you need to know is while you get a good loaf using a conventional oven with some hot water in a tray to create steam, you get a fantastic loaf using a Dutch Oven .

21 people found this helpful

Very thorough recipe descriptions

Reviewed in the United Kingdom on 28 December 2018

Verified Purchase

I have to admit I only made the basic country loaf so far, and it's the most thorough recipe I have ever read with loads of photos - it's amazing. First recipe is 35 pages long (p45-p79). I don't need all the details the second time and I'm sure the third and fourth will be even easier .... but my second thing to make is the baguettes, and it seems like such a mountain to climb even though it's only 10 pages long. Now - having moaned about the length of the recipes - there are lots of photos and it's very detailed about smells, bubbles, textures, feels and dough folding... I just wish it had a condensed version in the back - like 1-2 pages long with the basics to refresh my memory.

11 people found this helpful

Nick on the Hill

Beautifully presented and well explained guide to making some of the world's finest bread

Reviewed in the United Kingdom on 2 April 2017

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!

17 people found this helpful

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