To Chad Robertson, 2008 winner of the James Beard Award for Outstanding Pastry Chef, and the man many consider to be the best bread baker in the US, bread is the foundation of every meal. Chad 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. When the world turned inward and reached for the comfort of bread making and artisan sourdough made simple, this is the bread recipe book they relied on. Variations from Chad Robertson's master recipe showcase a wonderfully diverse set of breads and more than 30 sweet and savory recipes using the day-old bread to make sandwiches, classic soups, puddings, delicious baked French toast, and an addictive Kale Caesar.
Named one of the 25 most influential cookbooks of the last 100 years by The New York Times Style Magazine.![]()
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Hardcover | 304 pages
Dimensions: 9" length | 1.5" depth | 10.5" length
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