A master formula for basic bread with many variations forms the backbone of the book which also
Includes:: yeasted breads & recipes for sweet & savory foods made with days-old bread Chad's mastery of breadmaking & work with great artisanal bakers in the US & France as well as his philosophy of baking are features of this book SALES HANDLE This is the follow-up to successful Tartine concentrating on the bakery's legendary bread from one of the most celebrated breadmakers in the United States Chad is Jesus in breadmaking circles & Tartine's bread is celebrated in media Serious breadmakers will want this book for their collectiona nd we're sure to get lots of attention for the Chad's method A cometitive title Jim Lahey's My Bread associated with Sullivan Street Bakery in New York City has come out of the gate with good sales & tons of media coverage Similarities betweent he books include high-profile artisanal baker author slow rise fermentation method & endorsement of Mark Bittman Tartine has sold over 40000 copies since it was released in 2006 It's very well-reviewed by media & users (such as on Amazon) Lovers of Tartine will want Tartine Bread Chad & Elisabeth are major players on the SF food scene & have a national platform due to the popularity of Tartine Bakery (and cultural resonance of SF food) They're well-connected in the both the restaurant & artisanal food producer communities