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

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I have never been to this bakery myself – albeit I’ve heard of it from an SF-based friend of mine I met in Dublin – but I can guarantee you: if you’re fan of Tartine, you’ll probably never want to leave your kitchen again except for seeking the original. Baking has been keeping me entertained these days (! I know) and somehow the whole sourdough ‘thing’ got to me, as well as a couple of online friends. Down the rabbit hole we went LOL

salame all'aroma di tartufo, capocollo di martina franca, bresaola, manchego, pecorino, mimolette, carasau bread and fig jam Now that I have looked through this new version, I can see that they've taken the original and added even more to it. You may not need to own both Tartine books unless you really do bake all the time, but if you don't already have the original I would recommend adding this new one to your collection. Only a handful of bakers have learned the bread science techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. Maybe what you're wondering is if you need to buy the new Tartine cookbook if you have the original version? My answer: own both! There is so much to love about both books and enough that is different so that I think you can justify having two. Not to mention that the Gentl + Hyers photos in the revised edition are magical! Whether you're a novice or a master baker there are recipes to suit every urge and fancy. I'm looking forward to trying more recipes from this book -- the morning buns and croissants look amazing. Tartine - A bread bible for the home baker or professional bread-maker! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner with Elizabeth Prueitt of San Francisco's Tartine Bakery. At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.I had to deduce that all by myself and fail hard the first few times, as for example my first loaves got ready for baking around 3am, so by the time I actually got to baking them, they turned into a deflated mess. All that said, NONE of that applies to Tartine's original book. It really hasn't aged (it's not that old, either!). It was (and still is) a high-level cookbook that appeals on all levels. It is probably meant for people who are already good bakers, but it's written and styled in such a way that the rest of us can't help but want to give it a try. Anyway, I wondered why they would need a re-issue. This new cookbook contains some previously published recipes but many are revised (even as a healthier option..such as using almond flour to the traditional all-purpose flour.) I find the recipes easy to follow along and make. I have made the Chocolate pudding pie for a recent Barbecue/Cookout I was invited to and it was a huge hit and so easy to make! Definitely a keeper of a recipe. I'm also excited to finally find an easy Flaky and Sweet Tart Dough recipe. I am for sure going to try it very soon.

As for the cookbook, itself, I enjoyed the introduction from Alice Waters. I do admire bakers who make artisan breads and pastries. If you want to understand the whole chemistry, the ins-and-outs of sourdough bread-baking from Tartine's perspective and with its history weaved in, then it's a beautiful, lengthy, well-illustrated read for that purpose. An utterly fresh, inspiring, and invaluable cookbook: Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share their secrets, fabulous recipes, and expertise to create a truly priceless collection of culinary delights.

The authors Elisabeth and Chas justice to the international nature of the book market of the 21st century and lists measurements in both cups and grams and temperatures in Fahrenheit and Celcius.