01566cam a2200253 4500 1262088474 TxAuBib 110822s2010||||||||||||||||||||||||eng|u 2011029736 9780811870412 0811870413 (OCoLC)21243 DLC eng DLC UKM BTCTA YDXCP ORX CPL BUR AU@ UKMGB BDX OCLCF SLR TxAuBib Robertson, Chad. Tartine bread / by Chad Robertson ; photographs by Eric Wolfinger. San Francisco : Chronicle Books, 2010. 303 p. : ill. (some col.) ; 26 cm. Includes index. Basic country bread -- Semolina and whole wheat breads -- Baguettes and enriched breads -- Days-old bread. 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. Tartine (Bakery.) Bread. Cooking (Bread.)