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Tartine Bread Hardcover – 1 November 2010

4.8 out of 5 stars 3,743 ratings

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Product details

  • Publisher : Chronicle Books (1 November 2010)
  • Language : English
  • Hardcover : 304 pages
  • ISBN-10 : 0811870413
  • ISBN-13 : 978-0811870412
  • Dimensions : 22.86 x 3.81 x 26.67 cm
  • Customer Reviews:
    4.8 out of 5 stars 3,743 ratings

Product description

Review

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

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.


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4.8 out of 5 stars
4.8 out of 5
3,743 global ratings
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Top reviews from Australia

Reviewed in Australia on 30 March 2021
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5.0 out of 5 stars Worked
By Truthseeker on 30 March 2021
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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Reviewed in Australia on 3 December 2020
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Reviewed in Australia on 19 May 2017
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3 people found this helpful
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Reviewed in Australia on 29 January 2020
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Reviewed in Australia on 21 December 2014
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5.0 out of 5 stars Lots of good tips from a very experienced baker regarding stretch and ...
By Graham Sprigg on 21 December 2014
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.
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Reviewed in Australia on 5 March 2019
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Reviewed in Australia on 2 February 2020
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Reviewed in Australia on 18 June 2016
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Top reviews from other countries

Just Some Woman
3.0 out of 5 stars Tediously Pretentious
Reviewed in the United Kingdom on 12 October 2018
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137 people found this helpful
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V C BERBEC
5.0 out of 5 stars Best sourdough recipe book. EVER!!!
Reviewed in the United Kingdom on 27 January 2019
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5.0 out of 5 stars Best sourdough recipe book. EVER!!!
Reviewed in the United Kingdom on 27 January 2019
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.
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18 people found this helpful
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GB
5.0 out of 5 stars If you love baking Soutdough get this book
Reviewed in the United Kingdom on 3 August 2018
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5.0 out of 5 stars If you love baking Soutdough get this book
Reviewed in the United Kingdom on 3 August 2018
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 .
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21 people found this helpful
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XL
4.0 out of 5 stars Very thorough recipe descriptions
Reviewed in the United Kingdom on 28 December 2018
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11 people found this helpful
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Nick on the Hill
5.0 out of 5 stars Beautifully presented and well explained guide to making some of the world's finest bread
Reviewed in the United Kingdom on 2 April 2017
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17 people found this helpful
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