Tartine
by Elisabeth Prueitt and Chad Robertson
Buy on AmazonThe bread at San Francisco's legendary Tartine Bakery was developed by renowned baker Chad Robertson over a decade of working with the finest artisan bakers in the United States and France, followed by another decade baking solo in a small wood-fired oven on the coast of Northern California. The following for this singular bread far exceeds the bakery's daily production. Now, clear instructions and hundreds of step-by-step photos show you how to make this elemental bread. Also included are more than 30 sweet and savory recipes using the day-old bread to make sandwiches, soups, puddings, French toast and kale Caesar.--From publisher description.
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"So, these guys, Liz Prueitt and Chad Robertson, opened a shop. She’s an amazing pastry chef and he’s a bread baker and they opened a shop in this little tiny Californian town called Point Reyes Station where I grew up. They just rolled up and started baking amazing bread and the whole town would have this incredible smell of baking. And then she would bake these fruit tarts that would sell out in an hour. They were there for just under a year, and then they opened a larger bakery in another town and eventually set up in San Francisco. But I remember that first tiny shop. There was a line around the block every day. They were so smart. They were baking these things and selling them straight out of the oven. So, anyhow, then they bought this book out, Tartine , with all their secret cake recipes."
Cakes · fivebooks.com