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• Sales Rank: #8771011 in Books
• Published on: 2011-12-11
• Original language: English
• Binding: Paperback
• 233 pages

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[O303.Ebook] PDF Ebook Masque of the Red Death and Other Tales (AD&D 2nd Ed Roleplaying, Ravenloft, Expansion, 1103), by William W. Connors, D. J. Heinrich, Shan

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CONTENTS: * A Guide to Gothic Earth: A 128-page book by the author of Van Richten's Guide to Ghosts and Forbidden Lore that gives you all the rules and information you'll need to run adventures on Gothic Earth. Included are 16 character kits, a revised spellcasting system, complete rules for firearms and explosives, and a proficiency system especially designed to reflect life in the Victorian Era. * Red Tide: A chilling 32-page adventure in which PCs must face one of mankind's oldest enemies while exploring the gloomy waterfront of San Francisco. * Red Jack: The most frightening figure ever to stalk the streets of London is on the loose in this 32-page adventure. This time, Jack takes his unique brand of terror to Boston. * Red Death: An isolated mansion hidden in the mountains of eastern Europe is the setting for this 32-page drama in which the PCs must face death itself. * A full-color, poster-sized map of Gothic Earth. * A bonus full-color poster of the cover painting by renowned artist Robh Ruppel. * A three-panel DM Screen that places all essential reference charts at your fingertips.

• Sales Rank: #1724829 in Books
• Published on: 1994-10
• Format: Box set
• Original language: English
• Number of items: 1
• Dimensions: 11.25" h x 9.00" w x 1.75" l,
• Binding: Paperback
• 224 pages

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4 of 4 people found the following review helpful.
Gothic Earth adds spice to "steampunk" adventures
By Jaundiced Eye
The Gothic Earth setting is by far the most realistic adventure setting from TSR in decades, but, as noted in another review, successful play requires a good knowledge of the late 19th century, its customs, technology, etiquette, etc. This is NOT beyond the scope of anything required by any "steampunk" RPG, such as "Space 1889" or "Castle Falkenstein" or the "Cthulhu by Gaslight" 1890s campaign. Any background research into "our" world which has been done for any of those games is just as valid for Gothic Earth, and this campaign setting should actually require less mental gymnastics than "Falkenstein" or "1889."
The boxed set is VERY nice, and the maps and illustrations are unexpectedly beautiful (in a horrifically Gothic way, of course!), far above typical TSR standards, but the presentation and background of "the Red Death" entity (Gothic Earth's answer to the Voices of the Mists of Ravenloft) is rather feeble; most skilled GM's could come up with something better as a house rule. The mini-module, "The Red Death," which is included in the boxed set is, however, a very different matter; based upon Poe's "Masque of the Red Death," I adapted it to a "Falkenstein" game (it would have worked just as well in any other 19th century game) and shocked the heck out of my players; it is so obviously based upon the Poe story, however, that player knowledge can easily become a problem.
By and large, it's worth the price, and far less grim than Ravenloft itself.

9 of 9 people found the following review helpful.
Looking for a change in AD&D
By A Customer
This is by far the most original campaign setting in the AD&D line. While all other campaign settings are rather hack and slash, medieval settings. This setting takes you to 19th century earth in the 1890's. Where you can fight the villians some of the lords of Ravenloft were based after. You can fight Dracula, Frankenstein's Monster, Mummies in real Egyptian tombs, and many many more. The only problem is that to do a really good game of Masque, one must do a whole lot of research about the 1890's. I ended up reading 3 books about the History of L.A. where my campaign was taking place in. But if you love to do real good research for a campaign, this is the world for you! Oh, H.P. Lovecraft stories are really great adventure ideas for this setting!

1 of 2 people found the following review helpful.
Yeah, worth it
By Scott Rawlings
Being as Ravenloft is based on Victorian era gothic fiction the creation of this spinoff series seems like a forgone conclusion, why not bring the horror home to roost? It is a very good campagin package except for a few bruises and sore thumbs here and there. Some of the backstory is a bit shoddily written, and occasionally hackneyed. I don't know about you but when I come across references to Merlin or Atlantis in a game book my mind kind of shuts down and I skim past it. If you can weed out the clichés you have a fine enjoyable game on your hands. I love the artwork, much of which is based on Victorian clip art. It's different, but that's not always a bad thing.

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Things are about to get rocky for Dean Wentworth and Willow Wade.

Willow Wade is used to living in the spotlight, with her father a famous drummer in the band Willow Creek—her namesake—it’s been a lot to live up to and oftentimes she doesn’t feel she’s enough. But there has always been one person she could turn to.

Dean Wentworth knows a thing or two about how crippling a name can be. His family is worth billions after all. But Dean’s always been content to do his own thing. Play his guitar. Work on cars. And geek out to his various “nerdoms”.

But when Willow turns up unexpectedly, he realizes maybe there is more in life he wants.

Her.

One trip will change their lives forever.

• Sales Rank: #15150 in eBooks
• Published on: 2015-10-27
• Released on: 2015-10-27
• Format: Kindle eBook

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3 of 3 people found the following review helpful.
Trace & Olivia meet up again with the Willow Creek characters...with their children!
By Dana Busenbark
This book was a fun read for me from beginning to end. From getting to know the very interesting personality of Willow, to the protective Dean who likes to do things for her. From learning how to read a map, drive, sitting atop dragons and more things that they do on their driving adventure this story is full of a blossoming romance that neither is sure they're ready to admit to, even though they start to realize just days into the journey that they have feelings for the other. I couldn't help but to giggle at many of the antics of Willow, and grinned at Dean and his "I'm going to stick with her no matter what" attitude when she got overly silly. Micalea Smeltzer did a great job bringing to us the first of the children from her other two series. I hope you find lots of humor in this book, especially with Willow's dad and his text messages like I did. It is really neat to watch things unfold and bring together these kids. Enjoy the book, I cannot wait for more to come out!

RECEIVED THIS BOOK AS A GIFT FOR A FAIR/HONEST REVIEW and REVIEWER FOR Bloggin' With M.Brennan.

2 of 2 people found the following review helpful.
Love this author and this book!
By Jennifer
The Road That Led to Us is a start of a new series, but also a new generation. It is the first book in the Us series, but the characters in the book are the children on the characters in the Willow Creek and the Trace + Olivia series. So this series is good for those who want an update on their favorite characters, while falling in love with a whole new set.

The Road That Led to Us follows Willow and Dean. Willow is the daughter of Maddox, the famous drummer from the band Willow Creek. She has had a hard time being in the spotlight as she is a free spirit at heart. Dean is a Wentworth. The Wentworth is a name that is well known as well, but Dean lives his life as a mechanic, which is what he loves to do. Dean and Willow have been best friends their entire lives. Willow, itching for an adventure, goes to Dean and they end up deciding to go on a cross country road trip. What ensues is a wonderfully sweet story of two friends exploring more than the country.

Dean is the first character I really see starting to change. I think this is because he has a calm and accepting personality. This is a nice contrast to Willow's spunky and spontaneous personality. Willow really brings out the adventurous side to Dean, which is a role reversal for most books you read. Willow has some evolving to do as well. She is nineteen and has no clue what she wants to do with her life. I really enjoy her story because most nineteen year old's have similar thoughts about their lives and not wanting to disappoint.

This story is more sweet, but does have some heat. As the road trip progresses, these two best friends learn more about each other and bond after sharing experiences together. This evolves fairly quickly, which I thought was a bit quick, but enjoyed nevertheless. Their interactions with each other are some of the sweetest I've ever had the pleasure to read about.

The plot of this story I felt was lacking. I enjoyed the idea of where the author was going, but I feel like there was something missing. I didn't feel fully satisfied with the way the story was developed. This is my only real complaint though. I liked the book otherwise.

Overall, this was a wonderful book. I really like Micaela's stories and I love that she decided to show the next generation. This book was both humorous and philosophical. Some of the best quotes I will now think of comes from, this book. I would recommend this book to others.

Favourite Quotes:

"People expected greatness from me. I just wanted to graduate college without slitting my wrists." Willow, The Road That Led to Us

I clucked my tongue. “You got her the wrong chocolate for Valentine’s day, didn’t you?”

He laughed fully at that. “Probably. We just weren’t a good match. She kept trying to hide my Pokémon cards and that wasn’t cool.” Willow and Dean, The Road That Led to Us

“Don’t you see, Willow, getting lost is all part of the fun. Sometimes you have to get lost in order to be found.” Dean, The Road That Led to Us

“It’s there for a reason so you can discover something great! Without the unknown life would be a stale cheese goldfish cracker!” Willow, The Road That Led to Us

Star Ratings:

Plot: 3/5

Characters: 5/5

Heat: 4/5

Writing style: 5/5

Overall: 4/5

**A copy was provided in exchange for a fair and honest review**

*Reviewed for SBR Blogs*

0 of 0 people found the following review helpful.
... Copy provided kindly by Author for review I do like the idea of a road trip new adult romance
By ConfessionsFR
Written by Tash
Originally posted on confessionsfromromaholics dot com
Copy provided kindly by Author for review

I do like the idea of a road trip new adult romance, I have read some amazing ones that I have adored to pieces so I was definitely curious about this one after discovering the book by chance because of that cover. It is so clean and edge and draws you in and I took a chance with

The Road That Leads to Us is my first book of this author and had no clue this book as tied to previous two different series of this author. Whilst I didn’t feel anything amiss by only discovering these characters now, I do want to know more about these characters family .

Willow Wade just wants to forget her first year of college and take a summer road trip with her friend s to sort out her thoughts and plan for her future. However they have other ideas for the summer and bail on her and she returns home to with a crazy idea to still do the trip but with someone she trusts.
Dean her childhood friend and close family friend has always been her confident and she turns to him with hopes of offering a solution to her summer and plans. Instead he offers the road trips she wants , knowing that something is on her mind and that she needs it , not expecting what happens when they set off on Willow’s Epic Road Trip.

A road trip that truly represents what I love about road trips. Whimsically, no plans and random, well they had one destination. Malibu to visit Liam, her cousin, ( I do hope this broody surfer gets a story at some point) added an interesting secondary story. However this story is their’s and you have to wonder why now ?

The Road That leads To Us, isn’t a fast moving romance. It slow and gradual as we get first insight to them into their friendship and how eventually they were might for each other. Whilst they might be exploring their romance for most of the book, the relationship seems to me at time, best friend level. Though there is undoubtable fact that Dean always been there for Willow and let face it , a guy who wants to help out a girl and go on a road trip. There must be feelings as Willow’s Dad could see it

Now I had no indication that was the first in a series and whilst I feel there was slight problems with the book , I hold hope that further book in the series will solve them and offer as solutions. As this is only the beginning of their story. I liked that the author actually is working with her characters, not forcing them to reach the magical HEA in one book. These two are young and have their lives in front of them.

4.5 couples

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Letters To Young Lovers

• Sales Rank: #511773 in Books
• Published on: 2015-06-21
• Original language: English
• Dimensions: 9.90" h x .21" w x 6.60" l,
• Binding: Paperback
• 90 pages

About the Author
Ellen G. White (1827-1915) has undoubtedly been the most influential Seventh-day Adventist in the history of the church. She and her husband, James, provided strong leadership as the church was founded and organized in the mid-1800's. Her personal presence and her writings did much to shape and guide Adventism during her seven decades of prophetic ministry. Since her death in 1915 her counsel and insights have continued to direct the Adventist Church. Today millions look to her writings for guidance and motivation.

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2 of 2 people found the following review helpful.
Not Just For Lovers
By NadiusM
This book is not just for lovers. This book is for any one engage in an intimate relationship. Ellen G White exposes the intense emotions involved in relationships and how all those emotions can be used by the devil for our destruction. I saw glimpses of myself as well as loved ones in this book; Ellen G White combines her narrative along with actual letters she wrote in her era to the people in her life of importance. Her letters are written with love and admonishment, their focus is always to redirect the wandering straying lovers attention back to Christ's. One can never overlook the power of emotions play in our lives and how without discipline our emotions can lead to our own destruction. I would recommend this book to anyone who is struggling in an unhealthy relationship.

0 of 0 people found the following review helpful.
to keep a lasting love. A must have for newlyweds or anyone thinking ...
By A. P.
simply puts to words how to treat each other, to keep a lasting love. A must have for newlyweds or anyone thinking of marriage.

0 of 0 people found the following review helpful.
The content is excellent, and I recommend it highly
By The Customer
The content is excellent, and I recommend it highly, though the formatting and consistency in style could be improved.

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[K779.Ebook] Ebook Essential Entomology: An Order-by-Order Introduction, by George C. McGavin

Ebook Essential Entomology: An Order-by-Order Introduction, by George C. McGavin

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Essential Entomology: An Order-by-Order Introduction, by George C. McGavin

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An up-to-date order-by-order introduction and reference handbook for students of biological sciences in general and entomology in particular. Covers all the important groups on a worldwide basis and explains what makes insects successful. The book is in three sections: first is a straightforward introduction to insect biology; followed by a section on field work; lastly an order-by-order catalog of the insects giving essential facts and details of life-histories, highlighting what makes each order distinct. To make the material as accessible as possible, the information for each order is presented in a standard manner and is written in a straighforward style with as little technical language as possible. Essential terms are fully explained in context with marginal notes. A pictoral guide, specially commissioned by Richard Lewington, is included to aid in the identification of the orders.

• Sales Rank: #691661 in Books
• Published on: 2001-06-21
• Original language: English
• Number of items: 1
• Dimensions: 6.50" h x .70" w x 9.30" l, 1.40 pounds
• Binding: Paperback
• 328 pages

Review

"An order by order introduction and reference handbook for students of biological sciences in general and entomology in particular. This is a concise guide to the insect orders world-wide and to what makes insects special and successful. In brief, it is an affordable, accessible, and short entomology primer that makes the differences between orders very clear."--Entomological News

About the Author

Dr George C. McGavin is the Assistant Curator of the Entomological Collections in the Oxford University Museum, one of the worlds' largest insect collections. He is also Lecturer in Biological and Human Sciences at Jesus College, Oxford and a member of the Expedition Council and Advisory Committee of the Oxford University Exploration Club. In addition to scientific papers, he has written many books on bugs and other insects for adults and children and is also known on radio and television. He eats insects regularly and currently has three insect species named in his honour. Illustrations by Richard Lewington, highly-respected and renowned insect artist

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3 of 3 people found the following review helpful.
Essential Entomology,
By JBColorado
This text is an excellent assembly of the fundamentals of entomology and a worthy contribution to the field. However, it is no Tripplehorn, the truly essential introductory entomology text. It lacks an identification key, but provides a wealthh of order-level introductory information. This book would serve as a good supplemental text. A nice addition to a personal entomology library.

1 of 1 people found the following review helpful.
Very good basic introduction to identifying insects
By Dora A. Smith
This is a very good practical introduction to the major orders of insects, for people who don't have a strong background in advanced biology and don't want one. It does not bog down on extensive keys within the orders, just gives key details about each order.

I am volunteering in a university insect collection lab, and this book gives me the information I most need without bogging down in a lot of information I don't need. It is however, a better resource for someone just learning to do insect identification in a university lab, than for instance the Peterson bug guides, which I found to be the next best option.

I showed this book to the professor who runs the insect collection, and he said this is a good book. He said that if all of his volunteers knew the contents of this book, he would be very happy.

0 of 0 people found the following review helpful.
Five Stars
By Jennifer Iglesias
Perfect!

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[T739.Ebook] PDF Ebook The Restaurant Manager's Handbook: How to Set Up Operate and Manage a Financially Successful Food Service Operation, by Douglas Robert Bro

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This best selling book is now in it's third edition! This comprehensive manual will show you how to set up, operate, and manage a financially successful food service operation. Complete with comprehensive charts, forms, including wine food & labor analysis, daily sales reports,spread sheet examples, and much more. Includes an extensive food service resource guide.

• Sales Rank: #1033719 in Books
• Brand: Brand: Atlantic Pub Co
• Published on: 1989-05
• Number of items: 1
• Dimensions: 11.25" h x 8.75" w x 1.00" l,
• Binding: Hardcover
• 412 pages

Features

• Used Book in Good Condition

Review
I'm going to recommend a wonderful source of information, everything a successful restaurant operation needs. "The Restaurant Managers Handbook". -- Food Industry News November 2002, Jim Contis Publisher

New edition of a reference for professionals and newcomers to the field, provides step by step advice. 19 Chapters, CDROM. -- Reference & Research Book News, Inc. Febuary 2003

The book focuses on how to setup, operate, and manage a financially successful foodservice operation. 600 pages, leatherette cover, CDROM. -- Restaurant Business Magazine, November 15, 2002

From the Publisher
May, 29 2003 - Winner Of the Prestigous Benjamin Franklin 2003 Book Award - The Restaurant Manager's Handbook, 3rd Edition, Atlantic Publishing Group, Inc. Named in honor of America's most cherished publisher/printer, the Benjamin Franklin Award recognizes excellence in independent publishing. Publications, grouped by genre are judged on editorial and design merit by top practitioners in each field.

About the Author
Douglas R. Brown is a best selling author and publisher of computer software and books specific to the food service industry. His extensive backround and years of service in the food service industry provides the practical insight into the business so desperatly needed in the highly volatile food service industry.

Most helpful customer reviews

3 of 3 people found the following review helpful.
Much more informative than I ever thought
By cinder1ca
I purchased this handbook as I figured it could show me more tips about being a better manager. This handbook is so full of information I had never thought of. It helps you looks at all the different aspects of a restaurant. It goes over the basics of buying or leasing a restaurant, creating a succesful business plan, effective layout and remodeling, profitable menu planning, dissusses wine and food selections.

I was so surprised so see to what degree this book covered. I learned more from little items which checklists included to where it would be hard for anyone not to be a better owner of a restaurant, let alone know how each employee should be acting, and what jobs they need to do. Cleaning schedules ... yes, I was overwhelmed by this book and all the references it provides if you need further assistance. I use the CD and book so often ... and HIGHLY recommend it to anyone with a business, or starting one.

149 of 158 people found the following review helpful.
Good book.. but lets be honest.
By M. Jensen
After reading nearly all of this book I can tell you that this text is in fact helpful, however its the information quality that worries me. The 1000+ pages in this book provide the reader with a great breath of info, but with that said the depth of that information is about as deep as a shower. It has vision but lacks insight; has quantity but the discussion lacks quality.

While the book covers every relevant topic regarding restaurants, if fails to offer any insight into how a restauranteur thought process actually goes and lacks the critical thinking I was hoping for. In the end it is basically a series of lists. It can be summed up as a series of things a restauranteur can do for his business... with no thought really given as to whether or not a restauranteur should do them. Also this textbook is more boring than most you've probably read as it lacks: Q & A, relevant stories or examples, graphical data, and other common textbook features that make reading more interesting.

This post is not meant to come across as negative because this book is overall very helpful. However you should know before you purchase this book that: much of the information is obvious and common sensical, Atlantic-pub treats this book as an infomercial for a myriad of products it sells, it also tries to sell other company's products on page after page, and finally if you incorporated every one of the million suggestions in this book I suspect you'd end up either broke and or just plain annoyed with all the unnecessary additions to your business.

Summary: Helpful in that it covers all the topics that you need to know, but frustrating in that 90% of the time it is overly simplistic. Pros include: Quantity of topics covered, helpful forms, and case studies. Cons include: uninsightful, tons of advertisements, and more dry than any textbook I've read.

5 of 5 people found the following review helpful.
A wonderfully need superfluous Book!!!!!!
By Boanerges
All I can say is truly the nuts and bolts with running a restaurant business, myself owner of a family restaurant 60+ years old bringing up to date with paperwork and forms especially the software aspect having someof these key elements in place is really a life saver great book for those of us with successful business and not alot of time thank god for the index because its a massive book with a chock full of information, for those that don't like the book I would lovfe to see their shop quite curious but its a lot of info, to say this book is for a novice, no its not, it will prevent the novice from making bad decisions right off the bat but the book to me in my opinion is for an established restaurateur. The only thing that I would like to see is more formulas. Other than that great book.

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[R559.Ebook] Download Tartine Book No. 3: Modern Ancient Classic Whole, by Chad Robertson

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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 altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker.

• Sales Rank: #18613 in Books
• Published on: 2013-12-17
• Released on: 2013-12-17
• Ingredients: Example Ingredients
• Original language: English
• Number of items: 1
• Dimensions: 10.50" h x 1.50" w x 9.00" l, 3.10 pounds
• Binding: Hardcover
• 304 pages

Review
"The porridge bread from Bar Tartine in San Francisco is why I love gluten. I want to slater it in butter and serve it to all of my guests - all of the time. Find the recipe in Chad Robertson's latest cookbook." - Alison Roman, Bon Appetit

"...aspiring bread bakers and those who love them will want to invest in this third tome from Tartine master baker Chad Robertson." - Los Angeles Times

"The book provides flexible and accessible modern recipes, while illuminating the ways in which bread has changed over time." - Cathy Erway, Civil Eats

About the Author
Chad Robertson is co-owner of Tartine Bakery & Cafe and Bar Tartine in San Francisco, where he lives.

Most helpful customer reviews

103 of 106 people found the following review helpful.
An aspring baker's perspective
By Richard
I should be clear that I'm writing this as a younger professional baker who has focused on whole grains, at work and at home. I've only been doing this a couple years and I have a lot to learn. Overall I highly recommend this book and am happy that I purchased it. The recipes are good, the proportions have been well researched, and after doing a dozen or so I'm very happy with what I've eaten and learned. Tartine Bread is what got me into bread baking in the first place and in many ways changed the direction of my life. With that said, I have some constructive criticisms of the new book - I focus on the bread section, I'm not interested in pastry.

And an aside: I see in other reviews beginning bakers who had difficulty - I don't think this is a book for beginners, start with Tartine Bread, and even then only if you are dedicated. These methods make the best breads that exist, but not without a learning curve.

The flaw of this book, and of many baking books and the food publishing industry in general, is that they are simply recipe books. Recipes are nice, they give you a place to start, and they slowly but surely add to one's intuitive knowledge - but they don't teach you much about the big picture. I was really really hoping that this book would build on Tartine Bread in that direction. Tartine Bread laid out a good foundation, both in technique and in some background theory, but it left me wanting so much more. I had high hopes that this book, focusing on whole grains, would have dived deeper into the nuances of naturally leavened baking, both in general and with the variety of different grains.

There are some simple examples: He has bumped up the salt percentage to 2.5% from the 2% used in Tartine Bread. Why? Has he changed his overall opinion on salt, or does the change arise from using more whole grains? He adds wheat germ to every loaf in the book; why? That seems so random, and yet there is no explanation (unless I missed it). The time in the dutch oven in this book has been extended to 30 minutes before the cover is removed. Why? Even the basic structure of the recipes lacks important explanation.

But more profoundly, I think there's a lot he leaves out about the overall skill of baking - and for me, I want skills, not blueprints. My loaves turn out pretty good, but I've never pulled a loaf from my oven that has the open, creamy crumb structure I have seen at Tartine or in his pictures. There must be so much to say about the nuances of managing a leaven, about the feel of the dough at different stages, about the final proof and what you look for and how that pertains to whole grains, about hydration and how it affects each variable in the process.. and about how each grain reacts differently to the whole baking process.. not to mention all the factors that affect the crust and structure of the loaf through the end of the bake. And there still isn't one book with practical, comprehensive information about milling and flours.. (aging vs. not aging fresh milled flour, flour strength, how fine vs. course milling affects the loaf, etc etc etc..)

Again - I write this as a baker who is a voracious learner who is never satisfied with his skills and knowledge. For someone that just wants a recipe book, it's a great recipe book - my favorite. 5/5. But as a tool to learn, 2/5.. Basically, I'm bummed that a guy who clearly has so much passion and knowledge and wisdom seems to be holding back. I'd much rather he focus on the craft itself than page after page of pretty photos which are a reminder of my elusive goal to develop as a baker! So I write this review largely to cast my vote: I don't think we need any more recipe books. I want to learn the knowledge and craft that are behind it all..

151 of 163 people found the following review helpful.
Tempered Enthusiasm, Partial Disappointment
By Rick
Chad Robertson explains in “Tartine Book No. 3” that “Tartine bread is built within a system that defines our approach to baking” (p. 32). This system is presented in a section called “Master Method for Tartine Loaves” that provides the underlying foundation for bread baking with this book. There are certain aspects of this method that have merit and for which I have some excitement for, yet I believe that parts of it are over-simplified and disappointing. Therefore, I wish to now join the ranks of the critical reviewers, but if it’s any consolation I can honestly say that my favorite bread book at least has a picture of Chad Robertson on the cover—although it was authored by someone else! Said book, “The Bread Builders: Hearth Loaves and Masonry Ovens” by Daniel Wing and Alan Scott, would be a great addition to your bread baking library if you decide to bake from Robertson’s Tartine books because it will help address some of the shortcomings of the Tartine method.

One of the best things the Tartine method has going for it is the use of Dutch ovens for baking with. The rationale is well-explained in “Tartine Bread,” “Home bakers are faced with the challenge of saturating with steam an oven designed to ventilate moisture. I have tried many methods for steaming in a conventional home oven, from wet towels to boiling pots of water, but no matter how much steam was created, it was impossible to trap enough moisture needed to achieve results at home similar to those from a professional bread-baking oven….Using the dutch oven at home allows you to bake gaining the two main characteristics of a professional brick oven: a sealed moist chamber and strong radiant heat. The results are indistinguishable from those using a professional baker’s oven” (p. 66). Some of the product images supplied by customers of their finished loaves from “Tartine Bread” are quite impressive and they largely verified Robertson’s prediction in “Tartine Bread”: “I would not attempt a book with the home baker in mind if the results could never live up to the images. They can. And they will” (p. 32).

The one thing that we do not know from product images is what is happening on the bottom of the loaf. Although the top may appear very appealing, the bottom may have been burned to some extent. This is the area where I have had consistency problems with the Tartine method. Part of the problem arises from pre-heat instructions. Both “Tartine Bread” (p. 67) and “Tartine Book No. 3” (p. 41) specify a 20 minute pre-heat at 500F. I knew before I ever baked a single recipe from Tartine that there is no way that a cold Dutch oven placed in a cold oven will come up to 500F in 20 minutes. Because my results were variable, I decided to troubleshoot using a data logging thermometer and two K type thermocouples (one sensing the surface temperature of the Dutch oven and the other sensing the air in the vicinity of the Dutch oven). The advantage of this setup is that the steel braided thermocouples are thin enough to pass out through the oven door while maintaining a good seal and not requiring multiple opening and closings of the door to take temperature readings with an infrared device. With the Dutch oven on the lowest rack (as specified by Robertson), the air temperature in the oven took 21 minutes to reach 500F. That was about what was expected, but at 21 minutes the temperature of the Dutch oven was only 371F. The total pre-heat time for the Dutch oven to finally reach 500F was actually 47 minutes--over double the instructed time. So, the Dutch oven continues to heat up well past the 20 minute period specified by Robertson, and the results vary depending upon how much longer you actually wait before you bake.

Your oven’s controls do not know of the existence of a Dutch oven (nor of a baking stone). I have just demonstrated to you that these items can be at a very different temperature than the air in the oven. The information presented in “The Bread Builders” is aimed at assisting people to bake with masonry ovens, but I have found that some of this information has been equally helpful in fine-tuning results from the Tartine method.

Robertson writes that his method “is devoted to the use of natural leaven, often called sourdough. I promote using a ‘younger’ leaven with very little acidity” (“Tartine Bread,” p. 15). This has been nice for my family, because my wife will eat some of his repertoire whereas she normally is not interested in sourdough breads. Robertson provides instructions on how to determine when your leaven is ready to bake, called a “float test.” I have found that my Tartine-method younger leaven typically passes this test around a pH of 4.7 to 4.8. This is in contrast to “Peter Reinhart’s Whole Grain Breads” (p. 77) which specifies a range of 3.5 to 4.0.

There are some authors who only use sourdough starter to provide acidity while the final dough is leavened primarily by commercial yeast rather than from the slower acting wild yeasts naturally present in the starter. I have generally found these recipes to be mild in taste, and it is not totally apparent to me whether the extra effort to bake pure sourdough without commercial yeast is justified given the extra time involved. In “Tartine Book No. 3,” the master method has changed somewhat from the first book to include even longer bulk rise times of 3-4 hours (or overnight) and the final rising expected to take 3-5 hours (or overnight). These are very significant time commitments.

In “Tartine Bread,” the sourdough starter was refreshed once per day, but the actual Tartine Bakery did not follow that method. This always concerned me greatly. Robertson writes thus regarding the bakery, “We always feed at moderate room temperatures using a small seed amount (less acid transfer), and we feed often—a few times per day depending on the season” (p. 72). Happily, the Tartine method has been modified in “Book No. 3” to be two times per day, which is definitely an improvement. For some time, I tried a 2X/day refreshment scheme by another author, but I was never entirely satisfied with its leavening. After researching and trying out a lot of approaches by different authors, I came to the conclusion that my cultures were better off with three refreshments per day leading up to a bake. If you try out Robertson’s starter instructions and are satisfied—then all is well. Just remember that “The Bread Builders” has one of the best presentations on maintaining a sourdough starter, and it can be of great assistance if you need troubleshooting advice.

“Tartine Book No. 3” has a much larger repertoire than “Tartine Bread.” Some of the recipes look quite interesting, if not even exotic. I expect that it will be an interesting journey.

Update May, 2016: over the last two years, the book has proven to be both interesting and exotic. It has been my general experience that the pan loaf style of baking has worked better for my taste buds with these recipes than the darker baked boules that Tartine is more famous for. In almost every instance where I have made a dark baked boule I have regretted it and wished I hadn't. I have been finding that Tartine pan loaves often have a very agreeable crumb that works excellent for sandwiches, while the dark crust just seems to overwhelm and dominate the wonderful crumb flavor. I feel justified in baking these recipes using a pan because it was covered in the first book, being perfected by one of the test bakers whose name was Dave (see "Tartine Bread, pp. 84-87).

I was also given a book by Samuel Fromartz called "In Search of the Perfect Loaf, a Home Baker's Odyssey." Fromartz visited the Tartine bakery and provides valuable information on dough hydration which has resulted in better gluten development of the loaves that I bake from this book. I plan on continuing on with my journey through this book, but I expect that it will be slowed somewhat by going back to bake more often from the first Tartine book which has yielded some favorites that I have missed baking while concentrating my efforts on this book.

60 of 62 people found the following review helpful.
Excellent, but should have been proof-read once more
By Emil Atanasov
I love this book. I love Chad and Tartine, too. He's a fantastic baker, and a great guy, and I enjoyed meeting him in his esteemed bakery. I own the first Tartine book and had this one pre-ordered for months before it just arrived in time for the holidays. This morning I made the Salted Chocolate Rye Cookies and they are simply awesome. I've already read most of the book and I'm going to have quite a bit of fun with many of the recipes. I highly recommend this book to anyone who has at least moderate baking experience and wants to go to the next level with recipes that use whole, ancient grain flours and cultured milk and cream such as kefir.

The reason I'm giving taking a star off the rating for this book is that it needs attention in the accuracy of some of the recipes. I'm going to point one as an example. The Chamomile-Kamut Shortbread recipe was obviously not given enough attention to detail by the editor. It asks for 10g of chamomile flowers to be infused into 53g of honey. Well, that's great on paper, but trying to do this in reality produces a sticky mess of the worst quality. You'll end up with almost all of your honey being bound by the flowers and/or tea-bag you're using. You may be able to squeeze out 1 tablespoon out of the original 1/4 cup quantity of honey. The recipe goes on to tell you to "Remove the chamomile and discard." Then it never tells you what to do with the chamomile infused honey. And later at the end tells you to "then fold in the lemon zest and chamomile flowers". Well, for someone with experience it's not going to be a problem to figure out to whip the honey with the butter and ignore the chamomile flowers instruction, but for someone relatively new to baking it would be a problem. These kinds of confusing instructions could, and should have been avoided in a book of this quality. UPDATE: I just finished baking these and noted yet another error/inaccuracy in the same shortbread recipe. It instructs to cut the shortbread into 1x2" cookies and that the recipe would yield about 5 dozen cookies. That means 60 cookies at 2 sq. in. per cookie, or 120 sq. in. of shortbread needed to get that yield. I'll let you decide how to get that from a 6x10" pan (i.e. 60 sq. in. of baked surface). In other words, the actual yield is half of what the recipe promises. Yes, the book was definitely rushed to print before it was ready for prime time.

I also agree with one of the previous comments that points out that the book has an air of pretentiousness about it. Though, as they say, it ain't bragging if you can do it, and they definitely can do it at Tartine. Still, let's remember Charlie Trotter and pause...take a breath...and be human again.

One more thing that I was thrilled about was the primer on kefir and making kefir cream and butter. It was sort of a synchronicity for me as I had just started culturing raw milk kefir about 3 weeks ago and made kefir cream and butter about 4 days before the book showed up. I was super stoked about this and will be making the Lemon-Poppy-Kefir Pound Cake as soon as my next batch of kefir cream is ready so I can beat it into butter. On that note, if you have not yet had real kefir-cultured butter from raw cream, well, I'm simply hoping you will do yourself a favor and make it so that you can understand what an incredible difference it makes.

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