Mattie Ivy, September 27, 2011 (view all comments by Mattie Ivy)
Chad Robertson's perfect loaf of bread is large and crusty with a soft, creamy interior, a complex flavor and keeping power: a loaf with an "old soul." With Tartine Bread, he has achieved a beautifully realized cookbook that reflects his passion for artisanal bread-making and his vision to share its secrets.
BakerDoc, January 1, 2011 (view all comments by BakerDoc)
This book is such an unusual blend of poetry, baking, photography, and philosophy that it really does not need to include instructions for baking the best sourdough bread imaginable. But it has it all, and will be a companion for years for anyone who likes to cook, eat, dream, or all of that. Then there are the recipes, which are foolproof. As a perfect touch, the book's cover is washable and stainproof, unafraid of hanging out with you in the kitchen.
"Publishers Weekly Review"
by Publishers Weekly,
"Chad Robertson (co-owner, with his wife, Elisabeth Prueitt, of San Francisco's 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 'baker's guidebook' is divided into four parts: Basic Country Bread; Semolina and Whole-Wheat Breads; Baguettes and Enriched Breads; and Day-Old Bread. Robertson's basic recipe is explained in depth with numbered steps, and consists of making a natural leaven and baking in a cast-iron cooker. The author's 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 breadcrumbs. The sophisticated and clean design, exceptional photos, and padded cover give the book a luxurious feel. (Nov.)" Publishers Weekly (Copyright PWyxz LLC)
Chad Robertson, co-owner of Tartine Bakery in San Francisco, developed his unique bread during two decades of apprenticeship with the finest artisan bakers in France and the United States. 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.
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