Chad Robertson

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About Chad Robertson

James Beard award–winning chef, author, and founder of Tartine, Chad Robertson double- majored in culinary arts and baking and pastry at The Culinary Institute of America in Hyde Park, NY. In 2002, Robertson moved to California, where he opened Tartine Bakery (with Elisabeth Prueitt) in San Francisco. Chad co-authored Tartine, the bakery book originally published in 2006, and the updated edition, Tartine Revisited, published in 2018. In between, he authored and co-photographed Tartine Bread and authored and photographed Tartine Book No. 3. In 2010, Robertson opened a second location, Bar Tartine, and subsequently photographed and produced a book by the same name together with co-chefs and authors Nick Balla and Cortney Burns. He eventually closed Bar Tartine in order to focus on Tartine Manufactory in San Francisco and expansion into Los Angeles and Seoul, South Korea. Robertson’s first four books were James Beard Foundation award nominees. Tartine now operates three all-day cafes each in San Francisco and Los Angeles neighborhoods along with a baking commissary in both cities and five all-day cafes plus two commissaries in Seoul. In addition, Robertson co-founded Coffee Manufactory, which directly sources green coffee beans from a small group of global farmers, mirroring Tartine’s end-to-end grain-supply chain, which he has built over years of working with West Coast farmers. In 2020, Robertson co-wrote and co-recorded his first original audio book on sourdough bread, together with his friend and Tartine’s longtime director of bread, Jennifer Latham. Robertson and Latham are currently collaborating on a new full-length cookbook that showcases their latest innovations and techniques in bread baking, which will be released in fall 2021.

Ken Forkish

Peter Reinhart

Marc Vetri

Vanessa Kimbell

Elaine Boddy

Rose Levy Beranbaum

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$14.99

Kindle Edition
$14.04

Kindle Edition
$15.33

Kindle Edition
$16.19

Kindle Edition
$17.99

Kindle Edition
$14.24

Hardcover
$0.00 Free with Audible trial

Audible Audiobook
$40.40

Hardcover
$77.99

Paperback

Titles By Chad Robertson

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Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation [A Cookbook] Dec 21, 2021

by Chad Robertson, Liz Barclay

( 132 )

$14.99

Visionary baker Chad Robertson unveils what’s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more—plus recipes for nourishing meals that showcase them.

“The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite.”—from the Introduction

More than a decade ago, Chad Robertson’s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe.

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. Experienced bakers and novices will find Robertson’s and Latham’s primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use.

With sixteen brilliant formulas for naturally leavened doughs—including country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter—Bread Book is the wild-yeast baker ’s flight plan for a voyage into the future of exceptional bread.

Other Formats: Hardcover

Tartine Bread Oct 29, 2013

by Chad Robertson, Eric Wolfinger

( 5,150 )

$14.04

The Tartine Way — Not all bread is created equal

The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010

Tartine — A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.

Only a handful of bakers have learned the techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is.

Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.

If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!

Other Formats: Hardcover , Single Issue Magazine

Tartine: Revised Edition: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites Oct 1, 2019

by Elisabeth Prueitt, Chad Robertson, Alice Waters, Gentyl & Hyers

( 1,218 )

$15.33

Winner of the 2020 IACP Award for Best Cookbook, Food Photography & Styling

The New York Times "Best Cookbooks of Fall 2019"

House Beautiful's,/i> "Amazing New Cookbooks that also look Delicious on Your Shelf"

2020 IACP Awards Finalist–Food Photography & Styling

This brilliantly revisited and beautifully re-photographed baking book is a totally updated edition of a go-to classic for home and professional bakers—from one of the most acclaimed and inspiring bakeries in the world. Tartine offers more than 50 new recipes that capture the invention and, above all, deliciousness that Tartine is known for—including their most requested recipe, the Morning Bun. Favorites from the original recipe book are here, too, revamped to speak to our tastes today and to include whole-grain and/or gluten-free variations, as well as intriguing new ingredients and global techniques. More than 150 drop-dead gorgeous photographs from acclaimed team Gentl + Hyers make this baking and pastry book a true collectible compendium and must-have for bakers of all skill levels.

Other Formats: Hardcover

Tartine Book No. 3: Modern Ancient Classic Whole Dec 17, 2013

by Chad Robertson

( 501 )

$16.19

The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker.

Other Formats: Hardcover

Pan Tartine (Los ilustrados nº 1) (Spanish Edition) Oct 21, 2020

by Chad Robertson, Eric Wolfinger, Ibán Yarza

( 57 )

$17.99

Si hay una panadería en EEUU que ha revolucionado la forma de hacer pan, esa es Tartine Bakery. Su cofundador, Chad Robertson, considerado uno de los mejores panaderos del país, hace sencillo el arte de elaborar pan en este libro que es ya una biblia para panaderos aficionados y profesionales de todo el mundo.
Pan Tartine es más que un libro de recetas: es una guía para entender cómo funciona el pan, cuál es la filosofía de sus ingredientes y cómo interactúan. Una forma de panadería intuitiva que busca honrar un alimento artesanal que sigue siendo esencial en la mesa.

Other Formats: Hardcover

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