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Tartine Bread [Hardcover]

Chad Robertson
4.6 out of 5 stars  See all reviews (12 customer reviews)
List Price: CDN$ 46.00
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Book Description

Sept. 15 2010 Tartine
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 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.

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Product Details

Product Description


."..the most beautiful bread book yet published..." -- The New York Times

About the Author

Chad Robertson trained at the Culinary Institute of America and, with his wife Elisabeth Prueitt, won the James Beard Outstanding Pastry Chef Award in 2008.

Eric Wolfinger is a photographer, surfer, and bread-making apprentice at Tartine Bakery. Like Chad, he lives in San Francisco.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.6 out of 5 stars
4.6 out of 5 stars
Most helpful customer reviews
16 of 19 people found the following review helpful
3.0 out of 5 stars Very labor intensive recipe April 2 2011
Format:Hardcover|Verified Purchase
Yesterday I baked the Tartine Country Bread. The process that Chad Robertson uses is very labor intensive since the very wet dough needs to be turned every 30 minutes for 4 hours during the bulk fermentation period. According to the book Chad is using this process because it is the only way he can manually process such a large amount of dough needed to operate a bakery. Hand kneading every loaf for 15 minutes is not an option for him.

The Tartine Country Bread that I baked using the instructions in the book came out good but not great. It would take a few more tries to make it perfect. The instructions in the book are sometimes too generic. For example in his recipe he calls for white flour but does not specify what kind. Is he talking about all purpose flour or bread flour? Another problem I had was to determine when my loaf had risen enough in the final rising period. Chad says between 3 and 4 hours final rising time but does not give any other information.

That Chad Robertson is sharing his bread making process is great and I was very interested to learn how he produces his bread. However for a home baker to work with such a wet dough is very difficult and labor intensive. I have been baking sourdough bread twice a week for ten years now and it takes lots of practice to make a good bread regardless what process is used. I will not use chads method again because turning the dough every 30 minutes for a 4 hour period takes up too much of my day and bulk fermentation is only one step of many more that are needed to produce his bread.

Chads bread requires these steps:

1.Preparing the starter the night before baking.
2.Mixing the bread dough.
3.Resting the bread dough 30 - 40 minutes.
4.Turning the dough every 30 minutes for 4 house.
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2 of 2 people found the following review helpful
5.0 out of 5 stars The best bread! March 13 2013
By Fyrcat
I have been baking my own bread for over 10 years. I fell in love with the no knead recipe that was all over the Internet a few years ago. It was a revelation, but that pales in comparison to the tartine bread book!
Since I first tried the basic country bread recipe, I never looked back at no knead! This recipe is very similar to no knead(there is NO kneading with tartine!), but it deploys stretch and fold. It is a 3 day process...but it really is not labor intensive. I own a stone mill and grind my own flour. I usually use 30% whole wheat I grind myself and 70% store bought organic white flour. I am now experimenting with sprouting, drying and grinding that into flour. The recipe is consistently good every time! I recommend this book highly. For beginners it may be a bit overwhelming, but if you follow all the steps, I believe you will be amazed at what comes out of your oven and into your mouth!
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2 of 2 people found the following review helpful
5.0 out of 5 stars Excellent artisan bread making book! May 31 2011
By Donna
It all started with a gift of starter made from instructions in Tartine Bread book. I had to buy the book and give it a try myself. Boy am I ever glad I did. Now each week I'm baking artisan bread that is wonderfully crusty and satisfying. It's not difficult...maybe a bit tricky...but so worth the time. And it fits perfect with my new 'working from home' schedule. I give the dough a min or two attention periodically throughout the day and take great warm bread out of the oven in time for dinner. This no-knead bread doesn't go stale 'cut side down' on my bread board all week. The problem is having enough to last the week. I might have to start baking it twice a week! It's really amazing!
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1 of 1 people found the following review helpful
By Ryan
Format:Hardcover|Verified Purchase
Hands down one of the best baking books that I've ever bought. It will change the way that you make, look at, approach and judge bread. It takes your bread baking to a whole other level and includes some interesting stories and experiences of the author to boot. It will leave you wanting more... Thankfully the author has other books out and his wife has a baking book out herself. All of which I would highly recommend
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1 of 1 people found the following review helpful
5.0 out of 5 stars best bread book ever Feb. 12 2011
By jen_k
Format:Hardcover|Verified Purchase
I have made the country loaf and it is spectacular. This is a well crafted and beautifully illustrated book.
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3 of 4 people found the following review helpful
5.0 out of 5 stars Super Bread Dec 20 2010
This is book is everything it promised and more. Just follow the recipes in this book you will have the best bread you have ever tasted.
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