Tartine Bread: For the Home or Professional Bread-Maker, This Is the Book of the Season. It Comes from a Man Many Consider to Be the Best Bread Baker in the United States: Chad Robertson, Co-owner of Tartine Bakery in San Francisco, a City That Knows Its

For the home or professional bread-maker, this is the book . It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He 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. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel. 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! "...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 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 bread science techniques Chad Robertson has 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 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, Chad's partner in work and life, and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread ! Additional categories for this book The Bread At San Francisco's Legendary Tartine Bakery Was Developed By Renowned Baker Chad Robertson Over A Decade Of Working With The Finest Artisan Bakers In The United States And France, Followed By Another Decade Baking Solo In A Small Wood-fired Oven On The Coast Of Northern California. The Following For This Singular Bread Far Exceeds The Bakery's Daily Production. Now, Clear Instructions And Hundreds Of Step-by-step Photos Show You How To Make This Elemental Bread. Also Included Are More Than 30 Sweet And Savory Recipes Using The Day-old Bread To Make Sandwiches, Soups, Puddings, French Toast And Kale Caesar.--from Publisher Description. Basic Country Bread -- Semolina And Whole Wheat Breads -- Baguettes And Enriched Breads -- Days-old Bread. By Chad Robertson ; Photographs By Eric Wolfinger. Includes Index.