Tartine

The Tartine cookbook was authored by Chad Robertson and Elisabeth Prueitt, the founders of the celebrated Tartine Bakery in San Francisco. The book offers detailed instructions for the artisan bread and pastry making techniques developed at their bakery. It emphasizes traditional methods and the use of high-quality ingredients.

Yes, the book is famous for providing the exact methodology for Chad Robertson's iconic country sourdough bread. It details the process of cultivating a wild yeast starter and managing long, slow fermentations. The instructions require patience and practice, as the recipes rely entirely on natural leavening rather than commercial yeast.

While Chad Robertson originally baked the loaves in a custom-built wood-fired oven, he adapted the home recipe to be baked inside a cast-iron Dutch oven. This method mimics the steam-injected ovens used in professional bakeries, creating a perfectly crispy crust. A heavy cast-iron pot with a lid is highly recommended to achieve the desired results.

Beyond bread, the cookbook features an extensive array of pastry recipes developed by Elisabeth Prueitt. It includes detailed instructions for making croissants, brioche, and their famous morning buns. The pastry section also covers tarts, cookies, and various desserts that highlight seasonal fruits and rich creams.