{"title":"Books by Chad Robertson","description":null,"products":[{"product_id":"9780399578847","title":"Bread Book","description":"\u003cb\u003eVisionary baker Chad Robertson unveils what’s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more—plus recipes for nourishing meals that showcase them.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003e“The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite.”\u003c\/i\u003e—from the Introduction\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eMore than a decade ago, Chad Robertson’s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe. \u003cbr\u003e\u003cbr\u003eNow, in \u003ci\u003eBread Book\u003c\/i\u003e, Robertson and Tartine’s director of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson’s and Latham’s primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use. \u003cbr\u003e\u003cbr\u003eWith sixteen brilliant formulas for naturally leavened doughs—including country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter—\u003ci\u003eBread Book\u003c\/i\u003e is the wild-yeast baker ’s flight plan for a voyage into the future of exceptional bread.","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56289749500277,"sku":"9780399578847","price":33.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9780399578847_5cda4524-930c-4014-89b5-95bbe16955b0.jpg?v=1786014080"},{"product_id":"9780811870412","title":"Tartine Bread","description":"\u003cb\u003eThe definitive bread baking book from San Francisco's legendary Tartine Bakery.\u003cbr\u003e\u003cbr\u003e NAMED ONE OF THE 25 MOST INFLUENTIAL COOKBOOKS OF THE LAST 100 YEARS by \u003ci\u003eThe New York Times Style Magazine\u003c\/i\u003e\u003c\/b\u003e\u003cp\u003e\u003cb\u003e\"The most beautiful bread book yet published.\"—\u003c\/b\u003e\u003ci\u003e\u003cb\u003eThe New York Times\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eFrom Chad Robertson, Winner, James Beard Award for Outstanding Pastry Chef, 2008\u003cbr\u003e\u003cbr\u003e\u003cb\u003eThis is the bread bible for the home baker or professional bread-maker.\u003c\/b\u003e 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eOnly a handful of bakers have learned the bread science techniques Robertson has developed.\u003c\/b\u003e To him, 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 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBread making the Tartine Way:\u003c\/b\u003e 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.\u003c\/p\u003eTHE BREAD BOOK THAT SAVED LOCKDOWN: When the world turned inward and reached for the comfort of bread making and artisan sourdough made simple, this is the bread recipe book they relied on. Variations from Chad Robertson's master recipe showcase a wonderfully diverse set of breads and more than 30 sweet and savory recipes using the day-old bread to make sandwiches, classic soups, puddings, delicious baked French toast, and an addictive Kale Caesar.\u003cbr\u003e\u003cbr\u003e WHY CHOOSE TARTINE COOKBOOK?: 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. Now you can bake your own with the bestselling bread baking book: \"It's informative, it's inspiring, and it's visually stunning.\"—KQED\u003cbr\u003e\u003cbr\u003e FOR THE DISCERNING COOKBOOK COLLECTOR: If you liked \u003ci\u003eTartine: A Classic Revisited\u003c\/i\u003e by Elisabeth Prueitt and Chad Robertson, \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e by Ken Forkish, and \u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e by Peter Reinhart, you'll love \u003ci\u003eTartine Bread\u003c\/i\u003e!\u003cbr\u003e  \u003cp\u003ePerfect for:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eDevotees of Tartine Bakery and the San Francisco food scene\u003c\/li\u003e\n\u003cli\u003eHome cooks seeking easy-to-achieve bread recipes\u003c\/li\u003e\n\u003cli\u003eBeginner and advanced bread bakers\u003c\/li\u003e\n\u003cli\u003eBirthday, housewarming, hostess, or holiday gift\u003cbr\u003e \u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56294994706805,"sku":"9780811870412","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9780811870412_1c759f95-a8d4-414d-a87f-345193c4eb3b.jpg?v=1786016217"},{"product_id":"9781452178738","title":"Tartine: Revised Edition","description":"\u003cb\u003eThis brilliantly revisited and beautifully re-photographed baking book is a totally updated edition of a go-to classic for home and professional bakers—from San Francisco's legendary Tartine Bakery.\u003c\/b\u003e\u003cb\u003eWinner of the 2020 IACP Award for Best Cookbook, Food Photography \u0026amp; Styling\u003cbr\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e Best Cookbooks of Fall 2019\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \"Liz and Chad created much more than a bakery. They tapped into a next-level frequency and, thankfully, we can all tune in. The breadcrumb trail comes full circle with this revisit to the original \u003ci\u003eTartine\u003c\/i\u003e classic. I am inspired by where they've been, love where they are, and I'm excited to see where they take us next.\"—Chris Bianco, author of \u003ci\u003eBianco: Pizza, Pasta, and Other Food I Like\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e Tartine is one of the most acclaimed and inspiring bakeries in the world. Here is co-owners Elisabeth Pruiett and Chad Robertson's first, classic Tartine cookbook, fully updated with 68 all-new recipes and 55 refreshed favorites.\u003cbr\u003e\u003cbr\u003e These recipes capture the invention and, above all, deliciousness that Tartine is known for—including their most requested recipe, the Morning Bun. Favorites from the original recipe book are 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 baking and pastry book a true collectible compendium and must-have for bakers of all skill levels. THE BREAD BOOK THAT SAVED LOCKDOWN: When the world turned inward and reached for the comfort of bread making, \u003ci\u003eTartine Bread\u003c\/i\u003e is the bread baking book they relied on. This, their original cookbook, is the perfect companion volume for any home baker ready to venture beyond artisan sourdough to create such irresistible treats as Fruit Galettes, Honey Spice Cake, Pecan Diamonds, Matcha-Glazed Croissants, Savory Scones, and Millionaire's Chocolate Caramel Tart.\u003cbr\u003e\u003cbr\u003e MODERNIST CUISINE MADE ACCESSIBLE: As pastry chef David Lebovitz, author of \u003ci\u003eMy Paris Kitchen\u003c\/i\u003e and \u003ci\u003eDrinking French\u003c\/i\u003e, notes, \"The original Tartine cookbook took us into their kitchen, and Elisabeth and Chad's exciting update adds all-new recipes, gluten-free versions, and gorgeous photos to their classic baking book. If you can't make it to the bakery (but even if you can), you'll want to add \u003ci\u003eTartine: A Classic Revisited\u003c\/i\u003e to your collection!\"\u003cbr\u003e\u003cbr\u003e FOR THE DISCERNING COOKBOOK COLLECTOR: If you liked \u003ci\u003eTartine All Day \u003c\/i\u003eby Elisabeth Prueitt, \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e by Ken Forkish, or \u003ci\u003eGiuseppe's Italian Bakes\u003c\/i\u003e, you'll love \u003ci\u003eTartine: A Classic Revisited\u003c\/i\u003e!Perfect for: \u003cul\u003e\n\u003cli\u003e Devotees of Tartine Bakery and the San Francisco food scene \u003c\/li\u003e\n\u003cli\u003e Home cooks seeking easy-to-achieve baking recipes \u003c\/li\u003e\n\u003cli\u003e Beginner and advanced bread bakers \u003c\/li\u003e\n\u003cli\u003e Birthday, housewarming, or holiday gift\u003cbr\u003e   \u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56300048744821,"sku":"9781452178738","price":30.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9781452178738_de63af21-90fc-4235-97d0-bc4105ca0a58.jpg?v=1786020864"},{"product_id":"9781452114309","title":"Tartine Book No. 3","description":"\u003cp\u003e\u003cb\u003eThe third in a series of classic, collectible cookbooks from Tartine Bakery \u0026amp; Cafe, one of the great bakeries, \u003ci\u003eTartine Book No. 3\u003c\/i\u003e is a revolutionary, and altogether timely, exploration of baking with whole grains.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThe narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eRobertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThis book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56300191777141,"sku":"9781452114309","price":30.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9781452114309_606dc8f4-cae7-4a7b-94cc-dd2e93578fd2.jpg?v=1786020753"}],"url":"https:\/\/backstory.london\/collections\/author-chad-robertson.oembed","provider":"Backstory","version":"1.0","type":"link"}