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Tartine by Elisabeth Prueitt
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Tartine

by Elisabeth Prueitt, Chad Robertson

Other authors: See the other authors section.

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I've loved this book ever since it was given to me a couple of years ago. I love it even more since a recent visit to San Francisco, of which a visit to Tartine Bakery was one of many highlights. Great stuff! ( )
  KimMR | Apr 2, 2013 |
Cute adorable detailed lovely baking book. ( )
  inkcharmed | Apr 18, 2011 |
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Author nameRoleType of authorWork?Status
Elisabeth Prueittprimary authorall editionscalculated
Robertson, Chadmain authorall editionsconfirmed
Ruffenach, FrancePhotographersecondary authorsome editionsconfirmed
Waters, AliceForewordsecondary authorsome editionsconfirmed
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Amazon.com Product Description (ISBN 0811851508, Hardcover)

Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. It's no wonder there are lines out the door of Elisabeth and Chad's acclaimed Tartine Bakery. It's been written up in every magazine worth its sugar and spice. Here their bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first: moist Brioche Bread Pudding; luscious Banana Cream Pie; the sweet-tart perfection of Apple Crisp. And the cakes! Billowing chiffon cakes. Creamy Bavarians bursting with seasonal fruits. A luxe Devil's Food Cake. Lemon Pound Cake, Pumpkin Tea Cake. Along with the sweets, cakes, and confections come savory treats, such as terrifically simple Wild Mushroom Tart and Cheddar Cheese Crackers. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvresand, of course, a whole lot for dessert! Practical advice comes in the form of handy Kitchen Notes. These "hows" and "whys" convey the authors' know-how, whether it's the key to the creamiest quiche (you'll be surprised), the most efficient way to core an apple, or tips for ensuring a flaky crust. Top it off with gorgeous photographs throughout and you have an utterly fresh, inspiring, and invaluable cookbook.

(retrieved from Amazon Thu, 12 Mar 2015 18:07:43 -0400)

Pastry chef Prueitt and master baker Robertson of San Francisco's acclaimed Tartine Bakery share not only their recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. Along with the sweets, cakes, and confections come savory treats--there's a little something here for breakfast, lunch, tea, supper, hors d'oeuvre--and, of course, a whole lot for dessert! Practical advice comes in the form of handy Kitchen Notes. These "hows" and "whys" convey the authors' know-how, whether it's the key to the creamiest quiche (you'll be surprised), the most efficient way to core an apple, or tips for ensuring a flaky crust.--From publisher description.… (more)

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