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Tartine Bread

by Chad Robertson and Eric Wolfinger

Hardcover, 303 pages, Chronicle Books Llc, List Price: $40 |


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Tartine Bread
Chad Robertson and Eric Wolfinger

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Book Summary

The 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.

NPR stories about Tartine Bread

The Considered Bite: Low-Carb Diets And Our Relationship With Food

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