|Amazon Price||New from||Used from|
..".the most beautiful bread book yet published..." -- The New York Times
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.
Top notch book, even for those just getting into sourdough breads. Chad knows his stuff, plus it's a gorgeous book. Read morePublished 7 months ago by Yumarama
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. Read morePublished 13 months ago by Ryan
Instead of pummelling the dough into submission this technique coaxes the dough into what is naturally wants to do. Read morePublished on July 23 2013 by Jim Erickson
You know, I love the look and feel of the book. The images are great. However, I have tried to make this bread at least 6 times and finally gave up. Read morePublished on Oct. 15 2012 by alisa
One day i want to go right at Tartine to eat everything that they made. This guys work very hard to be on top like that. Read morePublished on May 16 2011 by MarioPlouffe