Tartine Bread
by Chad Robertson
Should I read this?
appears in Bread Making, Bread Baking, and Dessert Cookbooks.
The Tartine Way Not all bread is created equal"...The most beautiful bread book yet published..." ? The New York TimesTartine A bread bible for the home baker or professional breadmaker! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and coowner with Elizabeth Prueitt of San Francisco's Tart...
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Why recommended
appears in Bread Making, Bread Baking, and Dessert Cookbooks.
Recommendation Signals
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Appears In
Not sure if this is the right fit?
Consider Salt Sugar Fat by Michael Moss. Recommended by 3 sources.
“Salt Sugar Fat reads like long-form investigative journalism. It connects lab tricks, marketing tactics, and calorie-saturated products to explain why processed foods dominate modern diets. Its most useful material is the reportage: clear data, factory and industry anecdotes, and concrete examples that help you spot engineered palatability. Limitations: the narrative repeats similar revelations and sometimes tilts toward indignation rather than solutions, so readers wanting short how-to guidance or tight summarization may find it drawn-out.”
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