This new cookbook contains some previously published recipes but many are revised (even as a healthier option..such as using almond flour to the traditional all-purpose flour.) I find the recipes easy to follow along and make. I have made the Chocolate pudding pie for a recent Barbecue/Cookout I was invited to and it was a huge hit and so easy to make! Definitely a keeper of a recipe. I'm also excited to finally find an easy Flaky and Sweet Tart Dough recipe. I am for sure going to try it very soon. salame all'aroma di tartufo, capocollo di martina franca, bresaola, manchego, pecorino, mimolette, carasau bread and fig jam I know this is sacrilege but I found this book incredibly frustrating. I’ve been baking sourdough for years and actually learned the Tartine technique from a blog, so I thought I’d go to the source and read the book for myself. Cover two large baking sheets with parchment. Place small tablespoons of the mixture spaced two inches apart. Top each with a sprinkle of salt flakes. It's no wonder there are lines out the door of the acclaimed Tartine Bakery in San Francisco. Tartine has been written up in every magazine worth its sugar and spice. Here, the bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first.

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 circumstance and preference once you understand Chad's unique method and learn to 'feel' the development of your dough.

Customer reviews

Gorgeous photographs are spread throughout to create a truly delicious and inspiring party cookbook. There are a few reasons this book is so well regarded among home bread bakers. First, it's a gorgeous book. Second, it's not a recipe book or even a "cookbook." It has one master sourdough bread recipe, which can be adapted to create different types of loaves. It reads like an actual book and includes anecdotes, stories and gorgeous photos as well as a great section on test home bakers' thoughts and comments on how they made the base Tartine country bread recipe their own. Third, the Tartine method is simply fantastic.

Tartine - A bread bible for the home baker or professional bread-maker! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner with Elizabeth Prueitt of San Francisco's Tartine Bakery. At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. This book, its layout, the pictures, the recipes and the atmosphere it offers its readers practically scream “village bakery-quality from loving hands”. I just can’t get over how beautifully rustic this book and its content is. The recipe are saliva-inducing masterpieces that are not always meant for inexperienced hands, I have to admit that. I’m seriously considering getting the hardcopy of this one. If you liked Tartine All Day by Elisabeth Prueitt, Chad's partner in work and life, and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread! Additional categories for this book include: All that said, NONE of that applies to Tartine's original book. It really hasn't aged (it's not that old, either!). It was (and still is) a high-level cookbook that appeals on all levels. It is probably meant for people who are already good bakers, but it's written and styled in such a way that the rest of us can't help but want to give it a try. Anyway, I wondered why they would need a re-issue. Robertson's method explains everything. The photographs are beautfully artisitcic and instructive. And, wonderfully, it costs the baker way less muscle work to make sourdough breads. When your sourdough rises into a fluffy bilious mass of very soft dough, instead of kneading by pushing it away from with the heel of your hand, you delicately and deftly run your hand underneath the dough, grab it with your fingers and then pull upwards ever so gently, trying not to pop any bubbles appearing under the surface. Now, fold the dough, laying it delicately over the top. Voila! This sourdough will rise for you.

Only a handful of bakers have learned the bread science techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson 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.

The sauces common ingredients are Armagh apples, spices and a generous measure of Local Bushmills Irish Whiskey. This book is filled with gorgeous photographs and Easy Classic recipes that are sure to be enjoyed by many for years to come. An excellent 5 star cookbook! Many times over many years, I tried yet another cookbook's sourdough bread recipe. I don't consider fakes--recipes with yogurt, sourdough with commercial yeast, or sourdough with cups of sugar to feed the sourdough. But not once were the writers of pure sourdough bread confident about their recipes. This was puzzling and disheartening. The best ones warned that the success rate for pure sourdough bread recipe--flour, salt, water -- was iffy. So my random success wasn't just on me. These people don't know what they are doing. Thankfully, I kept the faith. I find it useful to know the time it takes to make a recipe, preferably divided into preparing/resting/baking Pastry chef Elisabeth Prueitt's work has appeared in numerous magazines, including Food & Wine, Bon Appétit, and Travel & Leisure, and she has appeared on the television program Martha Stewart Living.This book does not only stand for good handcrafted quality bakery goods but also underlines the significance a decent handcraft shop has for its immediate surrounding. I can easily picture a lovely small bakery in Point Reyes Station that draws energy from the maritime location and the salty wind that comes along with it. Maybe what you're wondering is if you need to buy the new Tartine cookbook if you have the original version? My answer: own both! There is so much to love about both books and enough that is different so that I think you can justify having two. Not to mention that the Gentl + Hyers photos in the revised edition are magical! Whether you're a novice or a master baker there are recipes to suit every urge and fancy. I'm looking forward to trying more recipes from this book -- the morning buns and croissants look amazing. However amazing, I still fear that if you come to this book without any basic knowledge, it might overwhelm you. Therefore, I would recommend watching a series of YouTube videos introducing you to sourdough, such as Baker Bettie’s ( https://bakerbettie.com/understanding...), and then try Robertson’s. If photographs/words don’t really work for you, another blogger/YouTuber, The Regular Chef, has filmed this very same recipe, showing you all the steps clearly ( https://theregularchef.com/basic-sour...). If you are new to sourdough, you’d do (much) better to find a Tartine recipe online and watch an amateur baker demonstrate the steps on YouTube. The photos just aren’t helpful for something that involved simultaneous movement.

Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. Tartine Bakery opened in 2002, and in the intervening 17 years, it has become an anchor for the neighbourhood, a defining institution for the city of San Francisco, and a beacon of taste and flavour for people the whole country over.” I also made the Autumn Apple variation of the Banana Muffins. Wow, were they good. I didn't have all the flours the recipe called for, but instead made do with just all-purpose and oat flour. I used granny smiths, and since I had no applesauce I simply made some of my own (turns out it's really easy if you have an immersion blender). Perhaps I was stingy with the crumble, but I ended up with leftovers that I baked and used as a crumble topping for my morning yogurt. The word authentic has been overused by food writers, who have turned it into a catch¬all in praise of just about anything that tastes good. But whenever I see this word, another similar word springs to mind—author—and the food I recognize as authentic is real food that is unmistakably its creator’s own, as genuine as a handwritten manu¬script.” One peek into Elisabeth Prueitt and Chad Robertson's sensational cookbook whisks you into their popular Tartine Bakery and reveals everything you need to know to create their superb recipes in your own home." –Flo Braker, author of The Simple Art of Perfect Baking and Sweet MiniaturesThis book is brilliant! it has so many mouth watering recipes and gorgeous photos in here that it was difficult deciding what to bake first! , i opted for the Savoury scones that have bacon and cheese in them, and they went down a treat with my family! so delicious and very easy to make, with such a great recipe to follow. I was irritated by some of the general statements that are given in some individual recipes such as “in country x, y and z, THIS AND THAT cake is the most popular” and I just went uhhh, no, it actually isn’t?