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A master formula for basic bread with many variations forms the backbone of the book, which also includes yeasted breads and recipes for sweet and savory foods made with days-old bread. Chad's mastery of breadmaking and work with great artisanal bakers in the US and France, as well as his philosophy of baking, are features of this book. SALES HANDLE: This is the follow-up to successful Tartine, concentrating on the bakery's legendary bread, from one of the most celebrated breadmakers in the United States. ** Chad is Jesus in breadmaking circles, and Tartine's bread is celebrated in media. Serious breadmakers will want this book for their collection,a nd we're sure to get lots of attention for the Chad's method. ** A cometitive title, Jim Lahey's My Bread, associated with Sullivan Street Bakery in New York City, has come out of the gate with good sales and tons of media coverage. Similarities betweent he books include: high-profile artisanal baker author, slow rise fermentation method and endorsement of Mark Bittman. ** Tartine has sold over 40,000 copies since it was released in 2006. It's very well-reviewed by media and users (such as on Amazon). Lovers of Tartine will want Tartine Bread. ** Chad and Elisabeth are major players on the SF food scene and have a national platform due to the popularity of Tartine Bakery (and cultural resonance of SF food). They're well-connected in the both the restaurant and artisanal food producer communities.
Product Details

About the Author

Chad Robertson is one of the founding chef/owners of the renowned Tartine Bakery in San Francisco, Mark Bitttman's 'favorite bakery in the United States.' With his wife, Elisabeth Pruiett, he is co-author of Tartine. He trained at The Culinary Institute of American in Hyde Park, New York and was nominated for a James Beard Outstanding Pastry Chef award in 2006. He lives in San Francisco.

Reviews

."..the most beautiful bread book yet published..." -- The New York Times ..".the most beautiful bread book yet published..." -- The New York Times NEW YORK TIMES\."..the most beautiful bread book yet published...\" -- The New York Times

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