One peek into Elisabeth Prueitt and Chad Robertson's sensational cookbook whisks you into their popular Tartine Bakery and reveals everything you need to know to create their superb recipes in your own home." –Flo Braker, author of The Simple Art of Perfect Baking and Sweet Miniatures 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.

Tartine Bakery opened in 2002, and in the intervening 17 years, it has become an anchor for the neighbourhood, a defining institution for the city of San Francisco, and a beacon of taste and flavour for people the whole country over.” 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.

I love leafing through a good cookbook with lots of glossy pictures and recipes. This book did not disappoint! Tartine, is a famous bakery in San Francisco and Los Angeles. I enjoyed the cute introduction about its humble beginnings and history. Tartine Bread is a brilliant book, which gives the reader tons of relevant information, such as how to tweak the taste of the bread you bake, from mild to fully sour (I prefer mild), or the differences between flours and how they react. I followed his Basic Sourdough loaf recipe and I must admit it worked better than the one I had done previously, and has become my ‘go to’ one. Once you’re ok with this, you can then go on to more challenging variants, which I shall be trying.

This book, its layout, the pictures, the recipes and the atmosphere it offers its readers practically scream “village bakery-quality from loving hands”. I just can’t get over how beautifully rustic this book and its content is. The recipe are saliva-inducing masterpieces that are not always meant for inexperienced hands, I have to admit that. I’m seriously considering getting the hardcopy of this one. It reflects on new dietary restrictions such as the increasing occurrence of gluten intolerance and diet-related diseases such as diabetes and aims for a rich bud conscious combination of ingredients.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. I have a LOT of bread books. This is the best. Not because it has hundreds of different recipes and fancy rolls and pastries- it doesn't. Not because it has breads from round the world- it doesn't. What it DOES have is the best sourdough bread you have ever tasted, with the simplest and most foolproof method ever. This bread beats anything you will buy, it has flavour, texture, colour and it keeps. The best toast in the known and unknown universes, and the recipe can be adjusted to your own circumstance and preference once you understand Chad's unique method and learn to 'feel' the development of your dough. The word authentic has been overused by food writers, who have turned it into a catch¬all in praise of just about anything that tastes good. But whenever I see this word, another similar word springs to mind—author—and the food I recognize as authentic is real food that is unmistakably its creator’s own, as genuine as a handwritten manu¬script.” Queue finding everything about how to create a ‘starter’, the joy when it becomes active (and of naming it - Tamagotchi), and finally trying to bake a loaf, which came out not bad at all. When I got to Chad Robertson’s book, I’d already learnt quite a bit and I think that helped a lot. I have never been to this bakery myself – albeit I’ve heard of it from an SF-based friend of mine I met in Dublin – but I can guarantee you: if you’re fan of Tartine, you’ll probably never want to leave your kitchen again except for seeking the original.