Tartine Bread

by Chad Robertson

ISBN-10: 0811870413
ISBN-13: 9780811870412
Region: USA
Publisher: Chronicle Books
Publication Date: September, 2010
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Recipe Index

Recipesort icon Page Rating
Aioli and Rouille 196
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Babas with Prosecco-Poached Nectarines 283
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Bagnet Vert 189
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Baguettes 126
5
Baker’s Foie 265
0
Bánh-Mì 241
0
Basic Country Bread 42
5
Bay Shrimp Sandwich 217
0
Beignets 152
0
Bostock 281
0
Bread Crumbs 193
0
Brioche 144
0
Brioche Lardon 155
0
Burger 261
0
Chilled Consommé with Soldiers 223
0
Clarise’s Meatball Sandwiches 237
0
Country Rye 118
0
Crab Sandwich 215
0
Croissants 160
0
Croutons 193
0
Eggplant and Charred Pepper Bruschetta 204
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English Muffin 140
0
Escalivada 187
0
Fendu Baguette 137
0
Flax and Sunflower Bread 116
5
Fougasse 139
0
French Onion Soup 231
0
Fresh Fava Panzanella 181
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Garbanzo Breakfast Soup 251
0
Involtini 255
0
Jambon Buerre Tartine 232
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Kale Caesar 218
0
Kugelhopf 156
0
Late Summer Bruschetta 201
0
Le Tourin 248
0
Leavened Waffles 275
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Liz’s Jam 291
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Margherita Pizza 100
0
Nettle Fritatine 247
0
Nettle Pizza 95
0
Niçoise Pan Bagnat 233
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Olive Bread 88
0
Olive Oil Brioche 151
0
Pain au Gruyère 117
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Pan con Tomate 199
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Panade 243
0
Pickled Sardines 209
0
Polenta 93
0
Porchetta 269
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Potato Focaccia 101
0
Raclette 206
0
Raisin and Coriander Bread 116
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Sardines and Fresh Garbanzo Hummus 213
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Savory Bread Pudding 257
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Semolina Bread 110
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Sesame Bread 90
0
Sopa de Ajo 228
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Summer Pudding 287
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Summer Squash and Pea Bruschetta 203
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Tartine Baked French Toast 271
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Tomato Panzanella 183
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Tomato Provençal 221
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Tomato, Melon, and Chile Bruschetta 202
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Tordu Baguette 137
0
Trouble Affogato 277
0
Variation on Semolina Bread 112
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Walnut Bread 91
0
White Gazpacho 225
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Whole Wheat: Complete and Integral 113
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Whole-Wheat Bread 114
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Publishers Information

About Tartine Bread

Publisher Web Link: http://www.chroniclebooks.com/

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.

Chad Robertson trained at the Culinary Institute of America and, with his wife Elisabeth Prueitt, won the James Beard Outstanding Pastry Chef Award in 2008. (http://www.chroniclebooks.com/)

Author Information

About Chad Robertson

Author Web Link: http://www.tartinebakery.com/

After his training at the CIA, Chad apprenticed at the Berkshire Mountain Bakery with renowned baker Richard Bourdon which led to several years baking there. The couple eventually relocated to the west coast where Chad worked and consulted as a baker before their travels took them abroad.

In 1994 Elisabeth and Chad married, traveled, trained, and cooked in France for a year. They worked primarily in two bakeries, one in the south of France and the other in the northern Savoie region, both wood-fired oven bakeries specializing in natural fermentation- modern, traditional breads, and regional pastries and desserts.

Upon their return, they opened their first bakery in 1995, Bay Village in Point Reyes Station just north of the Golden Gate in West Marin County. They lived and worked baking everything themselves for six years there with a quick stop in Mill Valley and a small retail shop on their way to San Francisco. They became known for remarkable bread baked in a wood-fired brick oven and rustic, elegant pastry marrying local ingredients with classical technique.

Chad was singled out by Alain Ducasse for his extraordinary bread making in his book on artisan American food producers prior to opening his restaurant in the US- ‘Harvesting Excellence’, published in 2000.

In the summer of 2002 Elisabeth and Chad moved their life and business to San Francisco’s thriving food community centered at the corner of 18th and Guerrero Streets in the Mission district and opened Tartine Bakery where Elisabeth continues to delight customers who line up for her cookies, tarts, cakes, confections.

Chad and his small team of bakers continue to make their distinctive bread in relatively small quantities most days available hot in the afternoon. (http://www.tartinebakery.com/)

Cookbooks by Chad Robertson

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