Tartine Bread by Elisabeth Prueitt and Chad Robertson (2010, Hardcover)

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Item specifics

Condition
Good: A book that has been read but is in good condition. Very minimal damage to the cover including ...
Country/Region of Manufacture
Chad
ISBN
9780811870412
Category

About this product

Product Identifiers

Publisher
Chronicle Books
ISBN-10
0811870413
ISBN-13
9780811870412
eBay Product ID (ePID)
18068277847

Product Key Features

Book Title
Tartine Bread
Number of Pages
304 Pages
Language
English
Publication Year
2010
Topic
Regional & Ethnic / American / California Style, General, Courses & Dishes / Bread
Illustrator
Yes
Genre
Cooking
Author
Elisabeth Prueitt, Chad Robertson
Book Series
Tartine Ser.
Format
Hardcover

Dimensions

Item Height
1.5 in
Item Weight
46.6 Oz
Item Length
10.5 in
Item Width
9 in

Additional Product Features

Intended Audience
Trade
Reviews
"Mr. Robertson spares no detail in describing each step of the process which, when you factor in his stories about developing the bread, the various experiences of the home kitchen testers and a few variations on the classic recipe, comes in at over 100 pages, many of them full of photographs. Remember, it took him almost two decades and several stints of apprenticeship to perfect this bread so a few pages of reading shouldn't be a problem. Besides, it's a really interesting story, appealing to the almost unavoidable sense of romance and dedication many people have towards such endeavors." -Apartment Therapy, "Mr. Robertson spares no detail in describing each step of the process which, when you factor in his stories about developing the bread, the various experiences of the home kitchen testers and a few variations on the classic recipe, comes in at over 100 pages, many of them full of photographs. Remember, it took him almost two decades and several stints of apprenticeship to perfect this bread so a few pages of reading shouldn't be a problem. Besides, it's a really interesting story, appealing to the almost unavoidable sense of romance and dedication many people have towards such endeavors." --Apartment Therapy, "Tartine Bread is an addicting read, leaving the reader wanting to know more about sourdough. The recipe for a basic country loaf is easy to follow and great for beginners. Robertson himself says "The thought [...] is that anyone can pick up this book and make a good loaf of bread using this chapter alone." I can attest to this - Tartine was my inspiration to begin sourdough baking, and I continue to reference it." --Leavenly, "It's absolutely lovely. It's informative, it's inspiring, it's visually stunning. Chad gives you step-by-step instructions, guiding you (in pedestrian terminology) through the process of making his Basic Country Bread and Eric Wolfinger (who used to bake bread at the bakery) walks you through each step with his almost tactile, moving photos. It is as I knew it would be: a very special book." --KQED, "Chad Robertson's recipe for country bread, from Tartine, his bakery in San Francisco, has reached cult status among passionate bakers for good reason: As bread recipes go, it's nearly perfect." -New York Times, "Tartine Bread is an addicting read, leaving the reader wanting to know more about sourdough. The recipe for a basic country loaf is easy to follow and great for beginners. Robertson himself says "The thought [.] is that anyone can pick up this book and make a good loaf of bread using this chapter alone." I can attest to this - Tartine was my inspiration to begin sourdough baking, and I continue to reference it." -Leavenly, "Chad Robertson's recipe for country bread, from Tartine, his bakery in San Francisco, has reached cult status among passionate bakers for good reason: As bread recipes go, it's nearly perfect." --New York Times, "It's absolutely lovely. It's informative, it's inspiring, it's visually stunning. Chad gives you step-by-step instructions, guiding you (in pedestrian terminology) through the process of making his Basic Country Bread and Eric Wolfinger (who used to bake bread at the bakery) walks you through each step with his almost tactile, moving photos. It is as I knew it would be: a very special book." -KQED
Grade From
College Freshman
Photographed by
Wolfinger, Eric
Grade To
College Graduate Student
Synopsis
The definitive bread baking book from San Francisco's legendary Tartine Bakery. NAMED ONE OF THE 25 MOST INFLUENTIAL COOKBOOKS OF THE LAST 100 YEARS by The New York Times Style Magazine "The most beautiful bread book yet published." -- The New York Times From Chad Robertson, Winner, James Beard Award for Outstanding Pastry Chef, 2008 This is the 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. Only a handful of bakers have learned the bread science techniques Robertson has developed. To him, 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 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. THE BREAD BOOK THAT SAVED LOCKDOWN: When the world turned inward and reached for the comfort of bread making and artisan sourdough made simple, this is the bread recipe book they relied on. Variations from Chad Robertson's master recipe showcase 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. WHY CHOOSE TARTINE COOKBOOK?: 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. Now you can bake your own with the bestselling bread baking book: "It's informative, it's inspiring, and it's visually stunning."--KQED FOR THE DISCERNING COOKBOOK COLLECTOR: If you liked Tartine: A Classic Revisited by Elisabeth Prueitt and Chad Robertson, Flour Water Salt Yeast by Ken Forkish, and The Bread Baker's Apprentice by Peter Reinhart, you'll love Tartine Bread ! Perfect for: Devotees of Tartine Bakery and the San Francisco food scene Home cooks seeking easy-to-achieve bread recipes Beginner and advanced bread bakers Birthday, housewarming, or holiday gift, For the home or professional bread-maker, this is the book of the season, with more than 50 recipes and over 200 step-by-step photographs, instructing how to make master baker Chad Robertson's legendary bread at home. 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 centre 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. This is a bread baker's handbook. A master formula for basic bread with many variations forms the backbone of the book, which also includes yeasted breads and recipes for sweet and savoury foods made with days-old bread. Chad's mastery of breadmaking and work with great artisanal bakers in the US and France, as well as his philosophy of baking, are features of this book., 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 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 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, 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 include: Baking Books Baking Recipe Books Baking Cook Books Bread Recipe Books

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andyfsells

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Hello!Welcome to andyfsells. I sell anything from Books, DVDs, Board Games and Collectibles. New items are added weekly. I appreciate your business.NO RETURNS /REFUNDS.
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