Tartine Bread

by Chad Robertson

Other authorsEric Wolfinger (Photographer)
Hardcover, 2010


Call number

Baking - Bread -- ROB

Call number

Baking - Bread -- ROB


Chronicle Books (2010), Edition: First Edition, First Printing., Hardcover, 304 pages


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.


Physical description

304 p.; 8.82 inches

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