Chad Robertson is one of the founding chef/owners of the renowned Tartine Bakery in San Francisco. With his wife, Elisabeth Pruiett, he is co-author of Tartine. He trained at The Culinary Institute of American in Hyde Park, New York and was nominated for a James Beard Outstanding Pastry Chef award in 2006.
"Tartine Bread is an addicting read, leaving the reader wanting to
know more about sourdough. The recipe for a basic country loaf is
easy to follow and great for beginners. Robertson himself says "The
thought [...] is that anyone can pick up this book and make a good
loaf of bread using this chapter alone." I can attest to this -
Tartine was my inspiration to begin sourdough baking, and I
continue to reference it." --Leavenly
"Chad Robertson's recipe for country bread, from Tartine, his
bakery in San Francisco, has reached cult status among passionate
bakers for good reason: As bread recipes go, it's nearly perfect."
--New York Times
"It's absolutely lovely. It's informative, it's inspiring, it's
visually stunning. Chad gives you step-by-step instructions,
guiding you (in pedestrian terminology) through the process of
making his Basic Country Bread and Eric Wolfinger (who used to bake
bread at the bakery) walks you through each step with his almost
tactile, moving photos. It is as I knew it would be: a very special
book." --KQED
"Mr. Robertson spares no detail in describing each step of the
process which, when you factor in his stories about developing the
bread, the various experiences of the home kitchen testers and a
few variations on the classic recipe, comes in at over 100 pages,
many of them full of photographs. Remember, it took him almost two
decades and several stints of apprenticeship to perfect this bread
so a few pages of reading shouldn't be a problem. Besides, it's a
really interesting story, appealing to the almost unavoidable sense
of romance and dedication many people have towards such endeavors."
--Apartment Therapy
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