Exciting New Bread Books

Picking up a new book that’s captured your imagination and attention is like opening a present. The way it smells, the way it feels to hold in your hand, to turn the pages, to take in the information and expand your knowledge in some way is exciting. And excited is how we feel about the release of two fantastic books by two of the leading bread bakers out there: Tartine No. 3 by Chad Robertson; and From the Wood-Fired Oven by Richard Miscovich.

Scheduled for a November 2013 release is Chad Robertson’s Tartine No. 3. This third book from the renowned Robertson of Tartine Bakery in San Francisco is a timely exploration of whole grain, heritage grain baking during a time when so many people suffer from gluten intolerance. In fact, Robertson’s wife Elisabeth Prueitt, pastry chef and co-owner of Tartine Bakery, suffers from gluten intolerance and served as Robertson’s guinea pig as he experimented and developed the more than 85 recipes included, depicted by over 100 beautiful photos. The recipes themselves are whole, heritage grain versions of Tartine favorites. This book is a must-have for anyone interested in whole grains, ancient/heirloom grains, healthy baking, and gluten intolerance.


Released in September 2013, From the Wood-Fired Oven is a beautiful and fascinating book that details the ins-and-outs of creating a wood-fired oven, as well as baking and cooking with a wood-fired oven in a way that is easy to understand and enjoyable to read. Richard Miscovich is a leading baker and instructor who has spent many years honing his expertise of wood-fired ovens and techniques, and in this book he shares his knowledge with both amateur bakers and professionals, alike. Miscovich challenges the notion that wood-fired ovens are only for baking bread and pizza, and he’s organized the recipes in his book by the heat required to mirror the dissipating heat of the wood-fired oven as it cools. And for those who don’t own a wood-fired oven, the recipes included in this book can also be made in the home oven. From sourdough breads to roasted vegetables, scones, and rendering fats, this book has something for everyone.

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