Chad Robertson is one of the most renowned bakers in the United States. He was one of Bon Appetit magazine's Tastemakers of 2012 and he is regularly written about by top-rung journalists and culinary bigmouths.
"...aspiring bread bakers and those who love them will want to
invest in this third tome from Tartine master baker Chad
Robertson." - Los Angeles Times
"The book provides flexible and accessible modern recipes, while illuminating the ways in which bread has changed over time." - Cathy Erway, Civil Eats
"The porridge bread from Bar Tartine in San Francisco is why I love gluten. I want to slater it in butter and serve it to all of my guests - all of the time. Find the recipe in Chad Robertson's latest cookbook." - Alison Roman, Bon Appetit