Tartine Bread (Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book)

The Tartine Way

After these magnificent loaves are drawn from the oven, the first cut yields steam and room-filling aroma, exposing a tender interior underneath the burnished crust. From Chad Robertson, winner of the James Beard Award for Outstanding Pastry Chef in 2008, this distinctive bread was developed over a decade of working with the finest artisan bakers in the USA and France, followed by another decade baking in a small wood-fired oven on the Northern California coast.

Now it's your turn to make this bread. Clear instructions and hundreds of step-by-step photos put you by Chad Robertson's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.

Also included are variations from this master recipe showcasing a wonderfully diverse set of breads and more than 30 sweet and savory recipes using the day-old bread to make sandwiches, classic soups, puddings, delicious baked French toast, and an addictive Kale Caesar.