I have been making false starts into the world of naturally leaven breads for five years now. Of an entire shelf of baking books, only Tartine Bread turned homemade sourdough into a comprehensible and enjoyable process. I am now drowning in the heady, yeasty aroma of homemade bread, afloat in loaves to my neck. A kitchen must-have.
Winner of the 2020 IACP Award for Best Cookbook, Food Photography & Styling
The New York Times "Best Cookbooks of Fall 2019"
House Beautiful's "Amazing New Cookbooks that also look Delicious on Your Shelf"
This brilliantly revisited and beautifully rephotographed baking and pastry book is a totally updated edition of a go-to classic for home and professional bakers—from one of the most acclaimed and inspiring bakeries in the world.
Tartine offers more than 50 new recipes that capture the invention and, above all, deliciousness that Tartine is known for—including their most requested recipe, the Morning Bun. Favorites from the original baking book are here, too, revamped to speak to our tastes today and to include whole-grain and/or gluten-free variations, as well as intriguing new ingredients and global techniques. More than 150 drop-dead gorgeous photographs from acclaimed team Gentl + Hyers make this dessert and pastry compendium a true collectible and must-have for bakers of all skill levels.
About the Author
Chad Robertson trained at the Culinary Institute of America and, with his wife Elisabeth Prueitt, won the James Beard Outstanding Pastry Chef Award in 2008.
Eric Wolfinger is a photographer, surfer, and bread-making apprentice at Tartine Bakery. Like Chad, he lives in San Francisco.
Praise For…
"...the most beautiful bread book yet published..." -- The New York Times
"...the most beautiful bread book yet published..." -- The New York Times
