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Tartine Bread (Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book) Hardcover – 29 September 2010
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After these magnificent loaves are drawn from the oven, the first cut yields steam and room-filling aroma, exposing a tender interior underneath the burnished crust. From Chad Robertson, winner of the James Beard Award for Outstanding Pastry Chef in 2008, this distinctive bread was developed over a decade of working with the finest artisan bakers in the USA and France, followed by another decade baking in a small wood-fired oven on the Northern California coast.
Now it's your turn to make this bread. Clear instructions and hundreds of step-by-step photos put you by Chad Robertson's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.
Also included are variations from this master recipe showcasing a wonderfully diverse set of breads and more than 30 sweet and savory recipes using the day-old bread to make sandwiches, classic soups, puddings, delicious baked French toast, and an addictive Kale Caesar.
Praise for Tartine Bread
About the Author
Eric Wolfinger is a photographer, surfer, and bread-making apprentice at Tartine Bakery. Like Chad, he lives in San Francisco.
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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 .
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.
The book itself is a joy to hold with a soft and tactile cover. Inside is well laid out with some lovely artistic photos of the process. The main sourdough recipe is given in great detail and is followed by a section that discusses each step in much more detail. I found that very useful.
The resulting bread was really nice. Even my first bake was a real success and subsequent bakes, with guidance from the book enabled me to tune the bread to how I liked.
Negative points ? The artistic photos are lovely, however B&W photos maybe are less clear than colour. (Look lovely tho). Also only half the book is recipes for bread and half is about what to do with leftover bread. Leftover sourdough bread? In my family ? Never!
All in all though, this is a lovely book. It’s both informative and interesting and a really good guide for budding sourdough’ers.
The bread is pretty tasty too!