Master baker Chad Robertson, of San Francisco's beloved Tartine and Bar Tartine, finally brings us his soulful stories and techniques. From basic country bread to semolina, whole wheat and baguettes, Robertson takes us into the beautiful world of wood-fire baking, from his early apprenticeships in France to the cornerstones of his rustic, elegant approach to life, surfing and baking. We can’t say enough about the book’s dazzling photography, which reveal the physical beauty of bread and bread-making in a way that’s almost spiritual: deeply browned crusts and delicate, spongy crumbs, endless rows of smooth, rising dough, and Robertson with his team, constantly working to be ready for the next day’s afternoon rush.