The Tartine Way
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 its your turn to make this bread. Clear instructions and hundreds of step-by-step photos put you by Chad Robertsons 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.

The Tartine Way - Not all bread is created equal


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

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

Only a handful of bakers have learned the bread science 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 its your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chads 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, Chads partner in work and life, and Flour Water Salt Yeast by Ken Forkish, youll love Tartine Bread! Additional categories for this book include:
Baking Books
Baking Recipe Books
Baking Cook Books
Bread Recipe Books
From Publishers Weekly
Chad Robertson (co-owner, with his wife, Elisabeth Prueitt, of San Franciscos Tartine, Bar Tartine) brings his master Tartine Bread technique to those who may not have the chance to try the famed Bay Area loaves hot out of the oven. This "bakers guidebook" is divided into four parts: Basic Country Bread; Semolina and Whole-Wheat Breads; Baguettes and Enriched Breads; and Day-Old Bread. The Robertsons basic recipe is explained in depth with numbered steps, and consists of making a natural leaven and baking in a cast-iron cooker. The authors passionate tone and tales of baking apprenticeships, along with top-notch step-by-step photos, elevate the title from mere manual to enjoyable read. The later sections include variations on the basic recipe; bread-to-use recipes for sandwiches; bruschetta; and salads and entrees made with croutons and bread crumbs. The sophisticated and clean design, exceptional photos, and padded cover give the book a luxurious feel. (Nov.)
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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.