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The Bread Baker s Apprentice 15th Anniversary Edition

The Bread Baker s Apprentice  15th Anniversary Edition Book
Author : Peter Reinhart
Publisher : Ten Speed Press
Release : 2016-09-06
ISBN : 1607748665
Language : En, Es, Fr & De

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Book Description :

WINNER OF THE JAMES BEARD AND IACP AWARD • Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! “For the professional as well as the home cook, this book is one of the essentials for a bread baker’s collection.”—Nancy Silverton, chef and co-owner, Mozza Restaurant Group Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this updated edition of the bestselling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs. You’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain à l’ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.

The Bread Baker s Apprentice

The Bread Baker s Apprentice Book
Author : Peter Reinhart
Publisher : Ten Speed Press
Release : 2011-04-06
ISBN : 1607741296
Language : En, Es, Fr & De

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Book Description :

Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In The Bread Baker’s Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs. You’ll put newfound knowledge into practice with 50 new master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail: Peter’s version of the famed pain à l’ancienne. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.

The Bread Baker s Apprentice

The Bread Baker s Apprentice Book
Author : Peter Reinhart
Publisher : Random House Digital, Inc.
Release : 2001
ISBN : 9781580082686
Language : En, Es, Fr & De

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Book Description :

Co-founder of the Brother Juniper's Bakery in Sonoma, California, author and instructor at the world's largest culinary school, Reinhart has been a leader in America's artisanal bread movement for 15 years. Here he shares his latest bread breakthroughs, and walks readers through the 12 steps of building great bread, his clear instructions accompanied by over 100 step-by-step photos.

Peter Reinhart s Artisan Breads Every Day

Peter Reinhart s Artisan Breads Every Day Book
Author : Peter Reinhart
Publisher : Ten Speed Press
Release : 2010-10-13
ISBN : 1607740869
Language : En, Es, Fr & De

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Book Description :

The renowned baking instructor distills professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can bake with ease. Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step—from preparation through pulling pans from the oven—a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries, all with little hands-on time. America's favorite baking instructor and innovator Peter Reinhart offers time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of Sourdough Baguettes, 50% and 100% Whole Wheat Sandwich Loaves, Soft and Crusty Cheese Bread, English Muffins, Cinnamon Buns, Panettone, Hoagie Rolls, Chocolate Cinnamon Babka, Fruit-Filled Thumbprint Rolls, Danish, and Best-Ever Biscuits. Best of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat.

Bread Baking Bible

Bread Baking Bible Book
Author : Maru Castilla
Publisher : CreateSpace
Release : 2014-11-29
ISBN : 9781505258196
Language : En, Es, Fr & De

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Book Description :

Fans of cookbook best sellers by Beth Hensperger and Rose Levy Bernanbaum will love this comprehensive guide to bread baking. Do you want to become a bread-baking master? Baking pro Maru Castilla is ready to let you become a bread baker's apprentice. Learn everything from basic concepts and techniques to the master baker's secrets in this easy to follow guide. Castilla's Bread Baking Bible is more than just a bread cookbook, it is a complete guide to the art and craft of bread baking. Unlike regular bread baking cookbooks, which only feature recipes, Castilla fills every page with facts, history, technique, and tips. Bakers will not only find excellent and delicious bread baking recipes, but will learn how to use the tricks and techniques of a master bread baker to turn ordinary food into unforgettable experiences. No matter what your baking skill is, spending time as Castilla's bread baker's apprentice will improve your craft and love of baking. It really does cover everything you need to know about baking bread. Castilla's easy to read instructions and recipes will have your mouth watering as you prepare to make the magnificent breads in this book.

Crust and Crumb

Crust and Crumb Book
Author : Peter Reinhart
Publisher : Ten Speed Press
Release : 2011-04-13
ISBN : 1607741326
Language : En, Es, Fr & De

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Book Description :

The heart and soul of classic bread baking, from master baker Peter Reinhart From whole-wheat, sourdough, and rye to pita, focaccia, and naan, this classic cookbook from expert baker Peter Reinhart shows you how to produce phenomenal bread. Reinhart details each step in the process, giving you the knowledge and confidence to create countless versions of your own. Not merely a book of bread recipes, this book is an in-depth dive into the world of bread baking, filled with highly tested formulas to take your bread game to the next level.

Peter Reinhart s Whole Grain Breads

Peter Reinhart s Whole Grain Breads Book
Author : Peter Reinhart
Publisher : Ten Speed Press
Release : 2011-05-18
ISBN : 160774130X
Language : En, Es, Fr & De

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Book Description :

In this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had. We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. And because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison. Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.

Solid New Bread Baker s Apprentice

Solid New Bread Baker s Apprentice Book
Author : Grail Rhema
Publisher : Independently Published
Release : 2021-05-25
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Bеgіnnіng bаkеrѕ оftеn fіnd уеаѕt brеаdѕ intimidating, аnd it's nоt еntіrеlу unwаrrаntеd. Mаnу оf thе stages оf making a loaf оf bread, lіkе fеrmеntаtіоn and proofing, tаkе рlасе wіth nо іnрut frоm thе bаkеr whаtѕоеvеr, whісh саn make thе рrосеѕѕ ѕееm еѕресіаllу mysterious, іf not downright mаgісаl. And yet оur grandparents knew how to bаkе brеаd, аnd ѕо dіd their grаndраrеntѕ. It'ѕ unlіkеlу thаt thеу wеrе wizards аnd mаgісіаnѕ-аt lеаѕt nоt аll оf thеm. Thе most basic іngrеdіеntѕ fоr bаkіng bread are ѕіmрlу flоur, wаtеr аnd ѕаlt whісh аrе mixed tоgеthеr and lеft tо ferment for a numbеr оf days to fоrm a ѕtаrtеr. The ѕtаrtеr іѕ then 'fеd' with frеѕh flоur еvеrу соuрlе оf dауѕ tо keep it 'alive' (fermenting). This іѕ a lеngthу рrосеѕѕ, fаvоurеd bу bаkеrѕ mаkіng dеер flavourful ѕоurdоugh brеаdѕ аѕ thе longer the fermentation рrосеѕѕ thе stronger thе flаvоur оf thе rеѕultіng bread. This ѕtаrtеr is then used to make lоаvеѕ of bread with a ѕtrоng 'ѕоur' flаvоur. Sоmе bаkеrѕ have ѕtаrtеrѕ thаt аrе many years old. Bread саn be made muсh more ԛuісklу wіth thе аddіtіоn оf yeast, whеthеr it bе drіеd оr frеѕh. The уеаѕt kick-starts the fеrmеntаtіоn рrосеѕѕ аllоwіng brеаd tо be made in a few hours rаthеr thаn a fеw dауѕ. All thе іngrеdіеntѕ аrе mіxеd tоgеthеr, knеаdеd аnd left to fеrmеnt, knоwn аѕ thе Bulk Fеrmеntаtіоn Prосеѕѕ. Thе brеаd is thеn shaped аѕ dеѕіrеd аnd proofed аgаіn before сооkіng. Dіffеrеnt flоurѕ саn bе uѕеd in brеаd production resulting in very varying flаvоurѕ, the mоѕt common bеіng whіtе wheat flour аnd whоlеmеаl whеаt flоur аѕ these contain thе mоѕt glutеn. Tо еnѕurе a gооd, thick сruѕt is fоrmеd mоѕt brеаdѕ need tо be bаkеd аt a very high tеmреrаturе іn the region оf 220°c or аbоvе, however thіѕ іѕ not truе of enriched dоughѕ (doughs thаt соntаіn buttеr) аѕ they wіll burn аt thеѕе high tеmреrаturеѕ. Finally іt іѕ important tо lеаvе the brеаd tо сооl sufficiently before diving іn аnd ѕlісіng. Brеаkіng іntо the brеаd while іt is ѕtіll hоt wіll rеѕult іn a hugе lоѕѕ оf steam and wіll rеndеr thе loaf drу and undеѕіrаblе, be раtіеnt аnd уоu will bе rewarded.

Crust and Crumb

Crust and Crumb Book
Author : Peter Reinhart
Publisher : Random House Digital, Inc.
Release : 2006
ISBN : 9781580088022
Language : En, Es, Fr & De

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Book Description :

The heart and soul of classic bread baking, from a master baker From Whole-wheat, sourdough, and rye to pita, focaccia, and naan, this classic cookbook from expert baker Peter Reinhart shows you how to produce phenomenal bread. Reinhart details each step in the process, giving you the knowledge and confidence to create countless versions of your own. Not merely a book of bread recipes, this book is an in-depth dive into the world of bread baking, filled with highly tested formulas to take your bread game to the next level.

Bread Upon the Waters

Bread Upon the Waters Book
Author : Peter Reinhart
Publisher : Unknown
Release : 2020-08-15
ISBN : 9781636170008
Language : En, Es, Fr & De

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Book Description :

For Peter Reinhart there is no clear line between bread making and soul making. In this engaging memoir, he traces the many paths he's traveled on his journey toward becoming a spiritual adult. Drawing upon both his humility as a seeker and his authority as an internationally known master baker, he relates the twelve stages of bread making to initiations of the soul that progressively lead one to a richer, more spiritual life. With humor and wit, he recounts his struggle to forge a link between the timeless principles of the Judeo-Christian tradition and other world religions. Ever the pilgrim, he tells movingly of his own search for an inner priesthood, a search that led him to twenty-five years of seminary training and charitable work among an eastern orthodox service order; it was here that he discovered his talent and passion for the innately spiritual craft of bread baking. Bread Upon the Waters draws upon a rich life, one devoted to caring for others and to matters of the soul above all else. And woven throughout are inventive recipes drawing upon the ritualistic tradition of the bread baker-food for the body and meditations for the spirit.

Bread Revolution

Bread Revolution Book
Author : Peter Reinhart
Publisher : Ten Speed Press
Release : 2014-10-21
ISBN : 1607746522
Language : En, Es, Fr & De

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Book Description :

Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier. *Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups.

The Bread Baker s Apprentice Cookbook

The Bread Baker s Apprentice Cookbook Book
Author : Amelia Gill
Publisher : Independently Published
Release : 2020-12-19
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

The Bread Baker's Apprentice Cookbook Get your copy of the most unique recipes from Amelia Gill ! Do you miss the carefree years when you could eat anything you wanted?Are you looking for ways to relive the good old days without causing harm to your health?Do you want an ideal way to preserve your food?Do you want to lose weight? Are you starting to notice any health problems?Do you want to learn to prep meals like a pro and gain valuable extra time to spend with your family? If these questions ring bells with you, keep reading to find out, Healthy Weekly Meal Prep Recipes can be the best answer for you, and how it can help you gain many more health benefits! Whether you want to spend less time in the kitchen, lose weight, save money, or simply eat healthier, meal prep is a convenient and practical option and your family can savor nutritious, delicious, homemade food even on your busiest days. In this book: This book walks you through an effective and complete anti-inflammatory diet-no prior knowledge required. Learn how to shop for the right ingredients, plan your meals, batch-prep ahead of time, and even use your leftovers for other recipes.and detailed nutritional information for every recipe, The Bread Baker's Apprentice Cookbook is an incredible resource of fulfilling, joy-inducing meals that every home cook will love. In addition, 2 weeks of meals-a 14-day schedule of meals, including step-by-step recipes and shopping lists for each, with tips on what you can prepare ahead of time to get dinner or meal on the table faster. Let this be an inspiration when preparing food in your kitchen with your love ones for the Holiday. It would be lovely to know your cooking story in the comments sections below. Again remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. I really hope that each book in the series will be always your best friend in your little kitchen.

Peter Reinhart s Whole Grain Breads

Peter Reinhart s Whole Grain Breads Book
Author : Peter Reinhart
Publisher : Random House Digital, Inc.
Release : 2007
ISBN : 9781580087599
Language : En, Es, Fr & De

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Book Description :

Provides guidance for making one's own whole grain bread, covering topics such as the wheat kernel, enzymes, and the process of delayed fermentation, and presents fifty-five recipes for whole grain sandwich, hearth, and specialty breads as well as bagels, crackers, and other items.

Bread Matters

Bread Matters Book
Author : Andrew Whitley
Publisher : Andrews McMeel Publishing
Release : 2011-08-17
ISBN : 1449418910
Language : En, Es, Fr & De

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Book Description :

“[Whitley] communicates from his heart how anyone can easily participate in the joys and rewards of the bread baking craft.” —Peter Reinhart, James Beard Award–winning author of The Bread Baker’s Apprentice In Bread Matters, Andrew Whitley, professional organic baker, founder of Bread Matters, and cofounder of the Real Bread Campaign, exposes the terrible state of modern commercial bread and shares his recipes for making great, nutritious bread at home. Using the skills he has amassed during more than twenty-five years as a professional bread baker, Whitley clearly explains the process in detailed discussions of the tools, ingredients, methods, and tricks of the breadmaking trade. He also offers more than fifty foolproof recipes for all types of bread, including yeast-free and gluten-free loaves, as well as uses for leftover crumbs once they’ve passed their prime. Bread Matters is an essential bread book for beginning and seasoned bakers alike. Once you see how easy it is to make your own delicious bread at home, you may never buy commercial bread again. “Now and then, a book about food is so revelatory, so shocking, that it is likely to change the industry. Andrew Whitley’s new book is such a work.” —The Daily Telegraph “What an important book; passionate and polemical and full of truth. The chapter too on gluten-free baking is original and inspiring.” —Sunday Telegraph and New Statesman “Whitley gets down to brass tacks about what exactly makes artisan bread healthier and tastier, then offers such alluring cases in point as arkatena from Cyprus . . . and dozens of others, both savory and sweet.” —Saveur

American Pie

American Pie Book
Author : Peter Reinhart
Publisher : Ten Speed Press
Release : 2010-10-27
ISBN : 1607740907
Language : En, Es, Fr & De

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Book Description :

Master bread baker Peter Reinhart follows the origins of pizza from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New. Beginning his journey in Genoa, Reinhart scours the countryside in search of the fabled focaccia col formaggio. He next heads to Rome to sample the famed seven-foot-long pizza al taglio, and then to Naples for the archetypal pizza napoletana. Back in America, the hunt resumes in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie sets the new standard in the country. The pizza mecca of New Haven, grilled pizza in Providence, the deep-dish pies of Chicago, California-style pizza in San Francisco and Los Angeles—these are just a few of the tasty attractions on Reinhart's epic tour. Returning to the kitchen, Reinhart gives a master class on pizza-making techniques and provides more than 60 recipes for doughs, sauces and toppings, and the pizzas that bring them all together. His insatiable curiosity and gift for storytelling make American Pie essential reading for those who aspire to make great pizza at home, as well as for anyone who enjoys the thrill of the hunt.

The Baker s Apprentice

The Baker s Apprentice Book
Author : Judith R. Hendricks
Publisher : Harper Collins
Release : 2009-10-13
ISBN : 0061866016
Language : En, Es, Fr & De

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Book Description :

The sequel to Judith Ryan Hendricks' absorbing debut novel, Bread Alone Having found her calling, Wynter Morrison is blissful about her new career in Seattle as a baker -- cherishing the long days spent making bread and the comforting rhythms of the Queen Street Bakery. Still, she struggles with the legacy of her failed marriage and with her new boyfriend Mac's reluctance to share his mysterious past. When Mac abruptly leaves Seattle, Wyn again feels abandoned and betrayed, at least until intimate letters arrive in which Mac at last reveals his deepest secrets. But the more she learns about her absent lover, the more Wyn discovers about herself -- and when tragedy threatens, she will have to decide if there is a place for Mac in this new life she has made.

Pizza Quest

Pizza Quest Book
Author : Peter Reinhart
Publisher : Unknown
Release : 2022-03-08
ISBN : 9781524867003
Language : En, Es, Fr & De

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Book Description :

From master bread baker and pizza fanatic Peter Reinhart comes this exuberant celebration of the best pizzas in the country--with recipes that pay tribute to the most delicious pizzas from the most exciting innovators in the pizza world today. Peter Reinhart is on a never-ending quest to find the best pizza in the world. This lifelong adventure has led him to working with the most inventive pizza restaurants, creating a critically acclaimed pizza webseries, judging pizzas at the International Pizza Expo, and writing three books on the subject. In Pizza Quest, he profiles the most exciting pizzaiolos working today and their signature pies, sharing over 35 tribute recipes that will give readers a taste of the best of what the pizza world has to offer. From classic New York Style to Detroit Style to Bar Pies, these pizza recipes will take you on a journey around the pizza world--a delicious travelogue that will kickstart your own pizza quest at home.

Perfect Pan Pizza

Perfect Pan Pizza Book
Author : Peter Reinhart
Publisher : Ten Speed Press
Release : 2019-05-14
ISBN : 0399581960
Language : En, Es, Fr & De

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Book Description :

An in-depth guide to pan pizza from baking authority Peter Reinhart, including achievable recipes for making Detroit-, Sicilian-, and Roman-style pan pizzas and focaccias in a home oven. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK This new book from bread legend Peter Reinhart is a lushly photographed ode to the pan pizza, a doughy, crispy, crowd-pleasing version of everyone's favorite food that is easy to make in a home oven without specialty equipment like stones and peels. Starting with recipes for three master doughs that can be made with commercial yeast, as well as a brief intro to sourdough starters, Perfect Pan Pizza illustrates how to make several styles of pan pizza including Detroit-style "deep pan" pizza, focaccia and schiacciata, and Roman and Sicilian styles through step-by-step photographs. The pizzas include classic toppings like pepperoni and mushrooms, as well as an exciting variety of recipes like the sandwich-inspired Philly-style Roast Pork and Broccoli Rabe; Reuben pizza; Bacon and Egg with Tomato and Arugula Pizza; Blue Cheese, Balsamic Onion Marmalade, and Walnut Focaccia; and Rosemary Garlic Potato, Baby Kale, and Prosciutto Pizza Al Taglio. With unique recipes, plenty of informative FAQs for beginners, and a permissive and inspiring tone, this book will appeal to both experienced bread bakers and novice home pizza makers alike.

Tartine Bread

Tartine Bread Book
Author : Chad Robertson
Publisher : Chronicle Books
Release : 2013-10-29
ISBN : 1452100284
Language : En, Es, Fr & De

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Book Description :

The Tartine Way — Not all bread is created equal The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine — A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner 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. Only a handful of bakers have learned the 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. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!