Chad Robertson Books

Not all bread is created equal. This book serves as a definitive guide for both home bakers and professionals, authored by Chad Robertson, co-owner of San Francisco's renowned Tartine Bakery. At 5 P.M. daily, his exquisite loaves emerge from the oven, selling out within an hour. Few bakers have mastered the unique techniques Robertson has developed, viewing bread as the cornerstone of meals and daily life, with each loaf reflecting the baker's story. His expertise stems from two decades of apprenticeship with top artisan bakers in France and the U.S., combined with personal experimentation. Readers will be amazed at the simplicity of his approach. With clear instructions and hundreds of step-by-step photos, this guide empowers you to create exceptional bread using just flour, water, and salt. If you enjoyed works like Tartine All Day by Elisabeth Prueitt or Flour Water Salt Yeast by Ken Forkish, this book will resonate with you. Additional categories include Baking Books, Baking Recipe Books, Baking Cook Books, and Bread Recipe Books.

Tartine 3 presents a revolutionary approach to baking whole grain, ancient grain and sprouted bread and pastry using customised methods of blending grains and fermenting the dough, resulting in delicious loaves of whole grain bread and toothsome pastries with complex flavours and aromas.

In this new book, the owners of Tartine Bakery share not only their fabulous, easy-to-make recipes, but also the secrets and expertise that can transform a delicious homemade treat into a spectacular baked creation. 64 color & b/w photos.

The cofounder of Tartine bakery and bistro shares his knowledge of the craft and science of bread making with sixteen formulas for naturally leavened doughs--including baguettes, flatbread, rolls, tortillas, gluten-free loaves, and fermented pasta doughs that use discarded sourdough starter

A unique overview of the issues surrounding women's work from 1840-1940.