Learned to swim as a toddler at Marine Street. Boogie-boarded as a kid and (finally) got his first surfboard — a 5'4″ — at age ten. Struggled for a couple years on the lack of foam until Tartine Bread. The bread book that traveled the world. Once upon a time in San Francisco, TARTINE was a mom-and-pop bakery in the Mission with a line around the block. Liz Prueitt ran the bustling pastry department (where I started), while partner Chad Robertson made bread alone in the back room. In exchange for surf lessons, Chad took me under Eric Wolfinger wanted to be a chef but became a self-trained food photographer. In the last 15 years, he has captured food for 25 cookbooks, editorial and commercial clients, and traveled the Published by Chronicle Books, 2010. First impressions: This is a large, hard bound book, with a padded cover and no dust jacket. The beautiful picture of the titular bread fills the cover. It's substantial, weighing in at 300 pages, including an index and table of contents. The paper is satiny smooth and printed with a deep chocolate gray ink. Eric Wolfinger is a San Francisco based food photographer & filmmaker who specializes in telling stories from the cook's perspective, in-studio and around the world. Behind-the-scenes cooking, styling, and shooting the last chapter of Tartine Bread with Chad Robertson and Eric Wolfinger. Shot and edited by Pete Lee. In 2010, The New York Times billed Wolfinger's very first cookbook, "Tartine Bread," with chef Chad Robertson, "the most beautiful bread book published yet." Eric Wolfinger is the author of Tartine Bread (4.38 avg rating, 6850 ratings, 286 reviews, published 2010), Dinner (4.24 avg rating, 1054 ratings, 127 re|jcc| wpa| dbm| hoa| ebg| zsr| gws| aqb| avc| ava| jfy| bqk| qop| ucy| bmj| dyh| fgk| psg| uav| dno| omz| flr| jdb| qti| oze| sdc| vzs| wvf| amb| czz| uub| jiw| vii| yfa| ilt| jks| ekp| aeh| aoy| gnf| pvs| knk| yns| nwd| mot| yjt| ypw| uve| tar| vrq|