Chronicle Books (CA), Hardcover, 9780811870412, 304pp.
Publication Date: September 29, 2010
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.
Eric Wolfinger is a photographer, surfer, and bread-making apprentice at Tartine Bakery. Like Chad, he lives in San Francisco.
"...the most beautiful bread book yet published..." -- The New York Times
According to a new study, cutting back on carbs can lead to weight loss. Dana Goodyear and Jason Sheehan explore how to eat enjoyably, by recommending Tartine Bread and The Gastronomical Me. More at NPR.org
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