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Tartine Bread Hardcover – September 29, 2010
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Top Customer Reviews
What this book is: a compilation of recipes from Tartine Bakery. There are only a few bread recipes, and then a collection of dishes made with those breads.
What it is not: a comprehensive bread baking book, or a book for beginners.
There really are only a few bread recipes in this book. The author goes into lengthy detail about his breads, his philosophy, and how to make them. For those of you who are familiar with Julia Child's Mastering the Art of French Cooking's treatise on how to make an omelet (it's about 20 pages long), that is what you will find here, just a lot fewer recipes. Why? Because Tartine specializes in making a few breads and pastries, and this book is about their bakery.
If you are looking for a comprehensive baking book of artisan breads, try Jeffrey Hamelman's "Bread." If you want easy, tasty recipes for most home bakers, take a look at the King Arthur Flour baking books, or Beth Hensperger's excellent "Bread Bible."
So, if you are not into creating and nursing sourdough starters, or you have no interest in reading through 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 other wonderful books on the market for that.
I would recommend this book for intermediate or advanced home bakers, or for professionals who are really looking to expand their bread baking repertoire.
The book does have some of the most detailed photos on folding and shaping loaves that I've seen, but the "artsy" quality of those photos is really irritating - I don't want to see special shadowing, I just want a clear picture of a technique.
Initially when I read about Tartine's country loaf, I was reluctant to pay $7 for a loaf of bread. However, my curiosity got the best of me and I decided to call in and reserve half a loaf for $4. After trying the bread, I could see what all the fuss was about. It was the best bread I have ever tasted (granted that I have never been to Europe). After searching online, I discovered that Chad Roberston, one of the owner of Tartine, was going to release a Tartine Bread book later in the year. I proceeded to pre order the book.
After receiving the book, I made my own starter following the directions and attempted to use it about a week later. Unfortunately, the first try did not turn out so well because my starter was not mature enough. I continued to feed it the next week and tried making the bread again. This time it came out a lot better. I probably made the basic country loaf about 5 times now and my results are becoming more consistent as I learn how to balance time and temperature. As another reviewer mentioned, there is a lot of flexibility when making this bread. I mix my leaven in the morning, mix the dough that evening, let it rise overnight, divide and shape the next morning, do the final rise under refrigeration, and bake when I get home from work on the second day. This seems to work well with my schedule.
I would recommend this book for the bread baker that is looking to take their bread to the next level.Read more ›
UPDATE 12/31/12: It seems a few other reviewers misunderstand my initial review, one going so far as to call my perspective "hogwash". Let me be clear - I've made the Tartine Country White Bread successfully. And I've had the pleasure of eating the "real thing" at Tartine and Bar Tartine many, many times. I've met Chad Robertson, and he's a nice guy. And passionate. And talented.Read more ›
Most Recent Customer Reviews
Baking this kind of bread is like being a great jazz musician...... only everybody KNOWS they can't pick up a pair of drum sticks and make avant garde music in any venue across... Read morePublished 6 days ago by Amazon Customer
Got me into making sourdough bread...Truly recommend it if you like to start or excel your baking!Published 9 days ago by Amazon Customer
Fantastic book! The recipes and images are stunning and the inspiration of Tartine and the passion behind baking your own bread is grounding.Published 21 days ago by Shawna Batty
This book is good to read but very hard to fellow as home bakerPublished 21 days ago by Amazon Customer
This book proved to be one of my greatest introductions to making artisan style of bread. The background stories of the recipes are wonderful for those interested in learning about... Read morePublished 22 days ago by Danny
This dude bakes awesome bread and surfs. American kids need more role models like Chad Robertson. He's got it dialed.Published 25 days ago by johnjustjohn
although I still have problems to produce the yield, the recipes in the back are great!Published 1 month ago by Josefina Posadas
A favorite book in my kitchen collection. Nice to learn the history behind the bakery and chef as will as the recipes.Published 1 month ago by Amazon Customer