Tartine bread / by Chad Robertson ; photographs by Eric Wolfinger.
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.
Record details
- ISBN: 9780811870412
- ISBN: 0811870413
- Physical Description: 304 pages : illustrations (some color) ; 26 cm
- Publisher: San Francisco : Chronicle Books, ©2010.
Content descriptions
General Note: | Includes index. |
Formatted Contents Note: | Basic country bread -- Semolina and whole wheat breads -- Baguettes and enriched breads -- Days-old bread. |
Search for related items by subject
Subject: | Tartine (Bakery) Tartine (Bakery) Tartine (Bakery) Bread. Cooking (Bread) Cookbooks. Cooking (Bread) Cookbooks. Bread. Cooking (Bread) |
Genre: | Cookbooks. Restaurant cookbooks. Nonfiction. Cookbooks. Cookbooks. |
Show Only Available Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
---|---|---|---|---|---|
Homer Public Library | 641.815 ROB (Text) | 000158339 | Nonfiction | Available | - |
Tartine Bread
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Summary
Tartine Bread
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.