Tartine Bread by Chad Robertson is a landmark artisan-bread cookbook from the acclaimed Tartine Bakery in San Francisco, widely regarded as one of the influential modern books on naturally leavened bread. First published by Chronicle Books in 2010, the 304-page book focuses on Robertson’s distinctive approach to naturally fermented sourdough, particularly his famous Basic Country Bread. It explains the fundamentals of sourdough starter, natural leavening, fermentation, hydration, dough development, shaping, proofing, and baking, with hundreds of step-by-step photographs to guide the baker through the process. Beyond the foundational country loaf, the book covers semolina and whole-wheat breads, baguettes, enriched breads, and ways to use day-old bread, including dishes such as bruschetta, crostini, bread pudding, and sandwiches. Robertson's method emphasizes the elemental combination of flour, water, and salt while demonstrating how fermentation, time, temperature, and technique create complex flavor and an open, chewy crumb. The book is suitable for both serious beginners and experienced bakers seeking to master artisan sourdough.