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.
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Comments about Tartine Bread:
A book for all bread lovers/sourdough seekers.
However, not necessarily the best book for someone who's planning to make their very first sourdough. Even then, glad that I bought it.
And a great conversation starter the book is!
..".the most beautiful bread book yet published..." -- The New York Times
For Ages: 18+ years old
Number Of Pages: 304
Published: 12th October 2010
Publisher: CHRONICLE BOOKS
Country of Publication: US
Dimensions (cm): 26.1 x 23.7 x 3.4
Weight (kg): 1.29
Edition Number: 1