|Author: Chad Robertson, Elizabeth Prueitt, Eric Wolfinger|
|Publisher: Abrams Chronicle|
|Size: 256 x 224mm|
|Publication date: 2010|
The follow-up to successful Tartine, concentrating on the bakery's legendary bread, from one of the most celebrated bread makers in the United States. 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 savoury foods made with days-old bread. Chad's mastery of bread making and work with great artisanal bakers in the US and France, as well as his philosophy of baking, are features of this book.