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Tartine Bread Hardcover – Sep 15 2010


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Product Details

  • Hardcover: 304 pages
  • Publisher: Chronicle Books (Sept. 15 2010)
  • Language: English
  • ISBN-10: 0811870413
  • ISBN-13: 978-0811870412
  • Product Dimensions: 22.9 x 3.8 x 26.7 cm
  • Shipping Weight: 1.3 Kg
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Bestsellers Rank: #24,514 in Books (See Top 100 in Books)

Product Description

Review

..".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.


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5 of 5 people found the following review helpful By Fyrcat on March 13 2013
Format: Hardcover
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 By Donna on May 31 2011
Format: Hardcover
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 jen_k on Feb. 12 2011
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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Format: Hardcover Verified Purchase
Chad Robertson's approach both very experimental and guiding. He teaches the fundamentals, but also encourages about finding your way. He experimented the method with first time bakers and shares their journeys too.
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By Renate Graf on Oct. 20 2013
Format: Hardcover Verified Purchase
It is not easy to do as it takes all day to bake and to be at home. However, now that I got the feeling for baking this incredible bread, it is worth the work and time spent.
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3 of 4 people found the following review helpful By L. T. Jellow on Dec 20 2010
Format: Hardcover
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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By Amazon Customer on June 4 2015
Format: Kindle Edition Verified Purchase
good info - working on learning to make bread from scratch for health reasons - inspiring
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