When Charlie van Over makes his bread, he breaks all the rules of classic bread baking. He doesn't proof the yeast. He uses cold water instead of warm. He mixes

NEW YORK TIMES BESTSELLER • From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and

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 Ta

A “scrumptious little book” about the cultural and historical background of this humble and hearty treat (The New York Times). If smoked salmon and cream ch

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 altoge