Sign in with Facebook
Loading...
44th out of 100 books
—
14 voters
Tartine Bread
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
Friend Reviews
To see what your friends thought of this book,
please sign up.
Community Reviews
(showing
1-30
of
1,301)
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
2 likes · like · see review
view 1 comment
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...more
If you're looking for a simple bread recipe, move on, but if you want a...more
1 like · like · see review
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...more
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...more
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...more
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...more
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
I feel like I'm cheating on James Beard with this one. But oh! wild yeast! Combo dutch oven! steaming and cracking! Who wouldn't hunger for a little of that?
Aaaaannd now I'm finished. But that just means I know where the good parts are so I can go back to them. One of these days I may even make croissants....
Beautiful pictures, nice depth & history of breadmaking, good (but not great) descriptions of technique. I actually prefer the illustrations in Beard on Bread to the process photos here...more
Aaaaannd now I'm finished. But that just means I know where the good parts are so I can go back to them. One of these days I may even make croissants....
Beautiful pictures, nice depth & history of breadmaking, good (but not great) descriptions of technique. I actually prefer the illustrations in Beard on Bread to the process photos here...more
It's hard to say *when* you have really read a cookbook. That's why I haven't listed most of my other baking books at GoodReads yet. Tartine Bread is quite different from most: it can actually be read as a book!
The recipes are great (although there aren't that many) and the Basic Country Bread from this book is my favorite bread recipe so far. Yet the beauty of this book is in its story and the love for bread that shines from every page.
While I wouldn't recommend this book as the first book fo...more
The recipes are great (although there aren't that many) and the Basic Country Bread from this book is my favorite bread recipe so far. Yet the beauty of this book is in its story and the love for bread that shines from every page.
While I wouldn't recommend this book as the first book fo...more
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...more
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...more
Love this book. The pictures are lovely. The bread is mouthwatering.
I have only made the country loaf. It has turned out wonderful everytime. Looking forward to making more of the recipes.
What I really love about this book is all the personal stories of those who tested the recipes. The stories were interesting and inspirational.
If you want to learn to make exceptional sourdough bread buy this book! It's worth every penny.
I have only made the country loaf. It has turned out wonderful everytime. Looking forward to making more of the recipes.
What I really love about this book is all the personal stories of those who tested the recipes. The stories were interesting and inspirational.
If you want to learn to make exceptional sourdough bread buy this book! It's worth every penny.
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.
Bread Appreciation and Artisan Living 101:
There is a tremendous difference in making something by hand than by machine. In bread, it affects everything, from crumb to flavor. Tartine confirms the theory of the 5 minutes a day approach to bread making, albeit for different reasons and from a different point of view. In short, when mixing by hand, the dough has to be looser.
There is a tremendous difference in making something by hand than by machine. In bread, it affects everything, from crumb to flavor. Tartine confirms the theory of the 5 minutes a day approach to bread making, albeit for different reasons and from a different point of view. In short, when mixing by hand, the dough has to be looser.
I put my life on hold over this book! I'm headed for San Francisco this week to finally taste Chad Robertson's bread, and compare his to mine. It took me almost a year to read through the cookbook, and try the recipes. Each process and recipe is an adventure, and opened up an entirely different world for me! So grateful for this book!
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...more
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...more
This book has some of the most gorgeous pictures of bread I have ever seen in my life, AND it has a detailed recipe that finally allowed me to make a faintly sourdough loaf with no commercial yeast. Wahoo!
I have yet to get a successful loaf of bread from this book, since you begin a sourdough starter from scratch and that takes over a week. But I loved the book, am psyched to try, and my starter is now bubbling nicely. My task tonight is to start the loaf itself.
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.
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....more
On the plus side, the bread-based recipes (e.g....more
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...more
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...more
1 like · like · see review
Very artistic words and pictures wise. I would have liked to have read more, but it needed returning. I may try checking it out again.
We did it! Kyle & I made this into a science experiment; we grew our yeast & named it Chonster. Pretty yummy, but a lot of work!
My basic country loaf by following Chad's detailed instruction was amazing. The step by step photos were excellent.
I am learning to fit Tartine's 12 hour bread recipe (actually it takes 18 hours if you include the time to feed your levain) into a normal life. I start mixing dough at 10 pm, bulk rising it overnight in my cold January kitchen, forming it at 6:30 in the morning, and then it's ready for the oven after my morning shift from 7:30 to 10 am.
Lots of information and pictures in the book help you understand what's going on with your dough, but as with all good cooking, it's your practice that makes the...more
Lots of information and pictures in the book help you understand what's going on with your dough, but as with all good cooking, it's your practice that makes the...more
ohmygodohmygodohmygodohmygodohmygodohmygodohmygod
breadbreadbreadbreadbreadbreadbreadbreadbreadbread
breadbreadbreadbreadbreadbreadbreadbreadbreadbread
Best technique for making country loaves out there using homegrown yeast. Highly recommended.
This bread looks complicated (three week starter) but I want to try it some time this year.
Beautiful book. Not much I'll use in it, though.
Mar 06, 2011
Dave Wang
is currently reading it
I'mma start yeasting things up, yo.
Absolutely love this book. it makes bread baking sexy!
Mmmmm bread.
My bread bible.
There are no discussion topics on this book yet.
Be the first to start one »
