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Tartine Bread by Chad Robertson

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Notes about this book

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Notes about Recipes in this book

  • Polenta bread

    • RosieB on March 05, 2015

      I made ths bread and it was so wet I was sure it was going to be a failure. I decided to bake it anyway. When I put it in my dutch oven the dough did not hold its shape and spread over the base of the dutch oven. After the covered period of cooking I was suprised to find the dough had risen. After completing the cooking it looked pretty good although not the traditional boule shape. We cut into it a straight away and it was a bit sticky but after leaving it for a few hours it had dried a lot. The final loaf was moist and tasty.

  • White gazpacho

    • fprincess on July 19, 2011

      This is wonderful. The combination of the white gazpacho made from the almonds and flavored with garlic (use good quality stale bread as you can really taste the bread in the soup), with the red gazpacho garnish, is very elegant and absolutely delicious! http://tartinestotikis.wordpress.com/2013/08/22/more-chilled-soups/

  • Le tourin

    • fprincess on July 18, 2012

      I was looking for a way to use a bunch of vegetables from my CSA which included collard greens, carrots and onions. I decided to make the Tourin, a rustic soup with torn pieces of stale bread, served with an egg, fried or poached (I opted for a poached egg Arzack-style). It was very comforting and the egg was a nice touch as it thickened the soup. I used homemade chicken broth and I blanched the collard greens before adding them to the rest of the vegetables. Picture here: http://forums.egullet.org/index.php/topic/142022-tartine/page__p__1885412#entry1885412

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Reviews about this book

  • Annie's Eats

    Though I still have plenty more I want to make from this book, I can assure you it is full of gorgeous photos, reliable recipes, and invaluable baking expertise.

    Full review
  • Food52

    For bread obsessives, this book's insight into the artisanal bread world is about as inspiring as it gets...Robertson's passion can be felt through his stories...

    Full review

Reviews about Recipes in this Book

  • Polenta bread

    • Lisa Is Cooking

      One of my resolutions for 2012 is to keep trying with the very-wet category of bread dough. I’ve been open about my inability to bake ciabatta with a fabulous, holey structure.

      Full review
  • Escalivada

    • Leite's Culinaria

      This recipe is delicious and very versatile. It’s salty and sweet, creamy and crunchy, and quick to whip up if you make the sauce while the vegetables are grilling.

      Full review
  • Flax and sunflower whole wheat bread

    • Lisa Is Cooking

      My only disappointment was the lack of the open, holey crumb that I saw in other breads in the book... Still, it was a nutty, flavorful bread that worked perfectly for sandwiches or simply toasted...

      Full review
  • ISBN 10 0811870413
  • ISBN 13 9780811870412
  • Linked ISBNs
  • Published Oct 12 2010
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

This is the follow-up to the successful Tartine, concentrating on the bakery's legendary bread, from one of the most celebrated breadmakers 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 savory foods made with days-old bread. Chad's mastery of breadmaking and work with great artisanal bakers in the US and France, as well as his philosophy of baking, are features of this book.

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