Now, in Bread Book, 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.

" -- The New York Times, December 7, 2010 Tartine — A bread bible for the home or professional bread-maker, this is the book!

This is the classic that started it all – Artisan Bread in Five Minutes a Day has now sold hundreds of thousands of copies.

Fry bread is food. It is warm and delicious, piled high on a plate. Fry bread is time. It brings families together for meals and new memories. Fry bread is nation. It is shared by many, from coast to coast and beyond. Fry bread is us.

Filled with straightforward guidance, Bread Baking for Beginners is the ideal bread cookbook for new bakers.

. . . With just a little patience, you will be rewarded with the best no-work bread you have ever made.

There the story moves from the bakeries of New York’s Lower East Side to the Bagel Bakers’ Local 388 Union of the 1960s, and the attentions of the mob.

In this third edition of Bread, professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of ...

This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners.

This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more.