Goodreads helps you keep track of books you want to read.
Start by marking “Tartine Bread” as Want to Read:
Tartine Bread
Enlarge cover
Rate this book
Clear rating
Open Preview

Tartine Bread

4.31  ·  Rating Details  ·  2,297 Ratings  ·  92 Reviews
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. ...more
Hardcover, 304 pages
Published September 29th 2010 by Chronicle Books
More Details... edit details

Friend Reviews

To see what your friends thought of this book, please sign up.

Reader Q&A

To ask other readers questions about Tartine Bread, please sign up.

Be the first to ask a question about Tartine Bread

Tartine Bread by Chad RobertsonFlour Water Salt Yeast by Ken ForkishBread Baking by Daniel T. DiMuzioBread by Jeffrey HamelmanBouchon Bakery by Thomas Keller
BREAD--Stars That Rise & Shine
1st out of 37 books — 8 voters
Love Soup by Anna ThomasGood Meat by Deborah KrasnerThe Blue Chair Jam Cookbook by Rachel SaundersThe River Cottage Meat Book by Hugh Fearnley-WhittingstallReal Cajun by Donald Link
James Beard Award Cookbooks
45th out of 101 books — 19 voters

More lists with this book...

Community Reviews

(showing 1-30 of 3,000)
filter  |  sort: default (?)  |  Rating Details
Jul 30, 2012 Naomi rated it it was amazing
Shelves: food-and-wine
I have a LOT of bread books. This is the best. Not because it has hundreds of different recipes and fancy rolls and pastries- it doesn't. Not because it has breads from round the world- it doesn't. What it DOES have is the best sourdough bread you have ever tasted, with the simplest and most foolproof method ever. This bread beats anything you will buy, it has flavour, texture, colour and it keeps. The best toast in the known and unknown universes, and the recipe can be adjusted to your own circ ...more
Mar 22, 2011 Melissa rated it it was amazing
If I could give this book an excess of five stars, I would. I sat down to flip through the pictures, and instead found myself immersed in Robertson's journey from culinary school grad to professional baker by way of the Berkshire Mountains, bicycling through vineyards in Provence, and finding himself back in North Carolina, with an eventual migration to San Francisco's Mission, where he now operates the famous Tartine Bakery.

If you're looking for a simple bread recipe, move on, but if you want a
Sep 28, 2010 Mrs. rated it really liked it
Shelves: cookbooks
What this book is: a compilation of recipes from Tartine Bakery.
What it is not: a comprehensive bread baking book.

There really are only a few bread recipes in here, and the author goes into great, and I mean GREAT, lengthy detail about his breads, his philosophy, and how to make them. So, if you are not into creating and nursing sourdough starters, or don't need 20 pages of instructions to teach you how to make an artisan loaf of Tartine bread, this is not the book for you. There are plenty of o
Oct 28, 2011 Heather rated it liked it
Really spent a long time with this one. I don't mean to be too big of a hater, because I did learn a lot from this book, but unless you are the world's most dedicated home baker, you're still going to find this process a bit arduous. The good: really sold me on the benefits of growing your own starter. The bad: kind of fussy, prissy process to getting to the end goal (especially *after* trying and succeeding with a no-kneed, Lahey-approved method).

On the plus side, the bread-based recipes (e.g.
Jan 18, 2011 Foxthyme rated it it was amazing
Shelves: cookbook, favorites
Gorgeous, gorgeous book. If you are a real bread lover, the kind of bread where you hunker in to chomp the crust and then chew the inner goodness--not that that supposed bread stuff that dissolves in water and smell like chemicals, well then this bread book is for you. The process may take a bit of coordinating at first, but when you have it down, you will be able to make the kind of bread people fly across the country to certain bakeries for.
Jun 08, 2015 Ian rated it it was amazing
I went to the bookstore to get some kind of bread cookbook. I found the Tartine Bread book a little daunting when I'd leafed through it before, but I bought it anyway because it was basically the only one they had. It turns out it's really straightforward and practical. The first loaf I baked was great, every one since has been better. The recipe is precise, but mostly of the text is devoted to how to adjust it based on your environmental and time constraints. It's perfect.

I've only really read
May 26, 2016 Luke rated it it was amazing
Shelves: food
Inspiration and simplicity, with great writing from the baker. Very much appreciate the focus on one basic dough described in careful detail (natural leavened country loaf, then similarly for poolish+leaven baguette, and then brioche/croissant/etc in reference to those two), and while directed at the home baker there is plenty of reminiscing to the practicalities of schedule from when he was starting the bakery. The final third is a nicely detailed cookbook with the focus of "Day Old Bread" whic ...more
Steve Turtell
Dec 13, 2013 Steve Turtell rated it did not like it
The book is gorgeous but inadequate. The instructions are not clear and Robertson seems more interested in his image as a too-cool-for-you surfer dude baker than in creating a book that is what it should be: a fool-proof method for baking great bread at home. If that's what you want, I'd advise buying Jim Lahey's My Bread or Thomas Keller's Bouchon Bakery, both of which I've used with zero problems ever--and Keller also gives expert foolproof instructions for making your own starter, so it's not ...more
Christopher Bunn
Sep 15, 2012 Christopher Bunn rated it it was amazing
This is, hands-down, the best book I've ever read on baking bread. Clear, concise information. Beautifully written with how Robertson interweaves his life and baking journey. Fantastic photographs. Good recipes.

I'm a total foodie, constantly hunting down interesting recipes. This is partially due to the fact that I live on a farm and that we have a commercial farm bakery where we bake tons of pies each week with the produce we grow. It's also due to the fact that cooking and baking are pure cre
Zomick's  Bakery
Nov 04, 2014 Zomick's Bakery rated it really liked it
An interesting book for every bread-maker, whether it is a professional one or baking their own bread. For me I can say that it changed my life and probably effected the lives of my customers at Zomick's... in a positive way, that is. So many bread recipes with so many different tastes and techniques. If you are baker or own a bake shop, don't miss this excellent book.
Carter Ashby
May 09, 2013 Carter Ashby rated it it was amazing
Shelves: reading-contest
Part recipe book, part memoir of a bread maker's search for a loaf with an "old soul," this book is a must have for any bread enthusiast, whether you're just starting out or have been at it a while. I enjoyed the romance of Robertson's bread making journey, which got me pumped to make my first loaf using the basic country loaf recipe. The photographs are both artistic and thoroughly useful. If you follow the method you'll turn out, as I did, a high risen, crusty loaf that makes that gorgeous cra ...more
Mar 13, 2012 Darius rated it it was amazing
Shelves: food-cooking
This is a beautiful book and a fabulous method for making the best bread you have ever tasted. Certainly better than you can buy in the grocery store. It'll take time and practice, but the result is amazing.

Chad's descriptions make this possible. He lays out all the steps and describes well how the starter and dough should look and smell at every stage. I've made dozens of loaves over the last year and while I'm still not perfectly consistent, the bread is almost always superb.

But be warned. T
Jun 18, 2011 Daisy rated it really liked it
Shelves: cookbooks, bread
I have started my starter, am feeding it every day now to make my eventual leaven: words I never imagined I'd say.

Instructions for every step of the way, from creating a starter to baking a loaf, are clear and well illustrated. I already understand new things! I love the romantic science (chemistry, magic) of bread-baking. The photographs are not only beautiful, they are really useful and revealing. The documentation of steps to make the Basic Country Bread is key to seeing how the dough progres
May 18, 2016 Kathy rated it it was amazing
I give this five stars as I was able to successfully bake loaves of naturally leavened bread that looked as good as any in the book's photos by following the guidance given within this wonderful book. If you are willing to read the detailed instructions and perhaps have baked traditional yeast bread before, you too could make the best bread rivaling any bakery anywhere! The basic country bread recipe is adaptable to adding combinations of ingredients like olive/lemon/hazelnut one time and flax s ...more
Feb 16, 2014 Rj rated it it was amazing
After reading Chad Robertson's Tartine Bread I decided to try his recipe for wild yeast bread starter. The book is a bread lover's bible filled with not only bread recipes but how Robertson developed his love and passion for bread. The process is relatively simple, just requiring attention and care.

"Developing a starter begins with making a culture. A culture is created when flour and water are combined, and the microorganisms-wild yeasts and bacteria present in the flour, in the air, and on th
May 29, 2013 Marta added it
The method is good, but I think the instructions in The Bouchon Bakery Cookbook are better. I will revisit this again when I have more experience. It's a beautiful cookbook with gorgeous photos and some excellent recipes for using leftover bread. I do recommend it, if for no other reason that inspiration.
Amanda Feifer
Feb 08, 2016 Amanda Feifer rated it it was amazing
There's absolutely no better book about bread making at home, in my experience. The first recipe in the book alone is worth the price of the whole book, and the others merely bring more joy into your life.

I bought this for Kindle a while back and then I bought the printed book, because it's gorgeous and I used it so much I was happy to send a little more money back to the publisher and author.

The photos are straight up bread porn, so be warned if you're cleansing or GF that this will stoke all
Oct 17, 2012 Jennifer rated it liked it
Shelves: food
Based on SF baking conditions. M says even all the testers for this book must have been based in SF as there are no tips for making your baking environment COOLER, only warmer.
Dec 30, 2014 Epona rated it really liked it
Shelves: favorites
after struggling with homemade sourdough, reading many forum posts, and trying several methods, i finally got the loaf of artisan bread nailed after scrapping everything i thought i knew and following chad's method outlined in these pages. clear instructions, with illustrative photos, and a long list of luscious recipes i can't wait to try, this book on bread is totally worth it. i also enjoyed reading about chad's beginnings as an apprentice baker, his studies in france, and the origins of the ...more
Simon Broad
Jun 05, 2016 Simon Broad rated it it was amazing
I've gone through a lot of books and articles on making sourdough bread, and found myself taking bits and pieces from each, but never completely satisfied with the results. Having found this, I haven't since looked at any of the others. Even if it was just the first section, the country bread recipe and results of trial from amateur bakers, it would be more than worth five stars. Exactly what I like in a cookbook, it actually explains why you're doing what you're doing, and gives it a context. F ...more
Jul 13, 2012 Elizabeth rated it it was amazing
Recommends it for: any home cook who bakes bread
After accidentally on purpose murdering my wild yeast starter a few years ago, I vowed I would never have a pet again. But after reading Robertson's words about how to achieve wild yeast bread that ISN'T sour, I have changed my mind and am anxious to try wild yeast bread again.

I loved this book! I love the mixing, shaping and slashing techniques (Robertson's boule shaping can be viewed in a video about Tartine Bread; this boule shaping is the reason that his book was given to me), various bread
AdultNonFiction Teton County Library
TCL Call#: 641.815 ROBERTSON C

Madeleine - 3 stars
If you like to look at pictures of bread - and who doesn't - this is a book for you to look at.
If you'd like to know EVERYTHING about making bread this is the book for you to read.
If, however, you don't run toward obsessive tenancies you might just page though and put this back down. Then head out to the grocery and pick up a loaf of bread handcrafted by your local baker with a scotch more appreciation.

May 24, 2014 Eliane rated it it was amazing
This book changed my life. Or at least my bread. I'm a pretty good baker - been baking my own bread for years but Tartine Bread has made such a difference to the bread I bake. What this book won't do is provide you with a hundred new recipes. But it will encourage you to hone your skills on just one really stunningly wonderful sourdough loaf. And reading and following Chad Robertson's copious instructions will help you understand what is going on in your dough and loaf.
Nov 30, 2014 Lo added it
This is a neat approach to bread, and I've enjoyed using its recipes in a commercial environment. It's hard to imagine doing all this at home. If you just want to learn more about fermentation and how to play with it to fit your needs, you'd get a lot of creating a starter and building breads every day for a month. It may not be worth continuing long-term unless you make a lot of bread. You can always get a bit of starter from a bread-obsessed friend.

If you really like this type of bread, the re
Bob Holt
Jan 01, 2015 Bob Holt rated it really liked it
Valuable if only for its detailed description and photographs of the basic traditional country loaf baking process. Adds on additional tweaks, alterations, and recipes using bread to make this worth keeping on the easy-to-reach shelf.
Nov 25, 2014 Greggfraser rated it it was amazing
Awesome bread book. Very zen. Amazing pictures. More a set of guidelines than specific directions. You read, look at the pictures, compare your results, experiment, play, try new things, eat the results, and share with family and friends.
Christine Calabrese
Jul 06, 2015 Christine Calabrese rated it it was amazing
This book ha made me a bread snob. I'll never look at a loaf of bread the same! Store bought bread, unless it's from an artisan baker, repulsed me...I've mastered the rustic baguettes & English muffins!
May 20, 2014 Lisa rated it it was ok
i thought that this book was a cookbook and it was so much reading and just a little bit of recipes and baking that i was not impressed there was nothing that i would eat or make. i had high hopes
Mar 11, 2014 Goran rated it really liked it
A joy to leaf through, with wonderful photos and some great recipes, but I've perhaps been spoilt by the brilliant "The Bread Builders: Hearth Loaves and Masonry Ovens" (Daniel Wing & Alan Scott).
Aug 07, 2015 Debbie rated it it was amazing
A beautiful book, lovely photos, great explanations. I aspire to recreate his bread, but I kind of hope it's all the journey, not the end product. I'm not sure I have his all-consuming passion.
« previous 1 3 4 5 6 7 8 9 99 100 next »
There are no discussion topics on this book yet. Be the first to start one »
  • Good to the Grain: Baking with Whole-Grain Flours
  • Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
  • Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
  • Bread: A Baker's Book of Techniques and Recipes
  • Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers
  • Tartine
  • My Bread: The Revolutionary No-Work, No-Knead Method
  • A Platter of Figs and Other Recipes
  • Bernard Clayton's New Complete Book of Breads
  • Tender: Volume II: A Cook's Guide to the Fruit Garden
  • Flatbreads & Flavors
  • Home Made Winter
  • Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur
  • Noma: Time and Place in Nordic Cuisine
  • Land of Plenty: A Treasury of Authentic Sichuan Cooking
  • Japanese Farm Food
  • Baking
  • The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant

Share This Book

No trivia or quizzes yet. Add some now »