Chad Robertson is a renowned baker, breadmaker, and co-owner of the Tartine Bakery and Tartine Manufactory in San Francisco. He is widely considered as one of the pioneers of the artisan bread movement in the United States.
Robertson's most notable publication is "Tartine Bread," which was released in 2010. The book serves as both a cookbook and an instructional manual, providing detailed information on the process of breadmaking, as well as recipes for various types of bread. It includes step-by-step instructions on how to create Tartine's signature country bread, which has a crispy crust and a soft, chewy interior.
In 2013, Robertson released "Tartine Book No. 3," which explores the use of whole grains and alternative flours in baking. The book includes recipes for bread and pastry made with ingredients such as rye, spelt, and teff, as well as sourdough starters made with fruit and yogurt.
Robertson has also co-authored several books with his wife, pastry chef Elisabeth Prueitt, including "Tartine" (2006) and "Tartine All Day" (2017). The former is a cookbook that features recipes for Tartine's pastries, desserts, and sandwiches, while the latter is a collection of recipes for healthy, whole foods that can be enjoyed throughout the day.
Overall, Robertson's publications have had a significant impact on the breadmaking and baking industry, inspiring countless home bakers and professional chefs alike to experiment with different techniques and ingredients in their own baking.