Food Editor, The World of Fine Wine and co-founder and convenor of the London Gastronomy Seminars
The single greatest manual on sourdough baking in any language. It still amazes me that they managed to publish a full book where there are really only two basic recipes--although many embellishments and some other dishes at the end of the book--for an excellent high-hydration sourdough and great baguette.
Cofounder and CEO of Nomiku
This is bread porn. And chill. It's so relaxing to leaf through this book. AND the cover is soft like bread, they crazy for this one. You can teach yourself to bake bread from NOTHING with this book.
Cooking teacher, food consultant and writer
Having lived round the corner from Tartine bakery for a couple of years I had to learn to make the bread on returning to the UK. My weekly sourdough is based on Chad's and, imho, bloody amazing.
Changed the way we make bread at home and allows home cooks to make bakery-quality bread without dumbing down the process.
What a modern bakery should strive to achieve in the way its principles and image.
Chef and food writer
Food writer and photographer
Pastry chef and cookbook author
Co-Owner/Chef at Edinburgh Food Studio
Chef and filmmaker
Founder, The Geek Squad
Fermentation blogger and educator
Owner and Founder of Pascale’s Kitchen