Tartine: A Classic Revisited
by Elisabeth M. Prueitt, Chad Robertson
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This brilliantly revisited and beautifully re-photographed baking book is a totally updated edition of a go-to classic for home and professional bakers-from one of the most acclaimed and inspiring bakeries in the world. Tartine offers more than 50 new recipes that capture the invention and, above all, deliciousness that Tartine is known for-including their most requested recipe, the Morning Bun. Favorites from the original recipe book are here, too, revamped to speak to our tastes today and show more to include whole-grain and/or gluten-free variations, as well as intriguing new ingredients and global techniques. More than 150 drop-dead gorgeous photographs from acclaimed team Gentl + Hyers make this baking and pastry book a true collectible compendium and must-have for bakers of all skill levels. show lessTags
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Member Reviews
Oh Yum. Updated
I don't live in San Francisco and can't get to Tartine but I yearn for bakery treats like these. Tartine is a landmark for US bakers and lovers of high quality, creative baking.
Tartine has issued several cookbooks over the years and all should be on the serious baker's shelves. This new book updates some classic recipes and adds some modern ones like gluten free banana muffins and matcha flavored this and that.
These are classic recipes which means that they are not simple. But the writing is clear enough that the serious beginner baker can proceed with confidence.
I received a review copy of " Tartine: A Classic Revisited 68 All-New Recipes + 55 Updated Favorites" by Elisabeth Prueitt and Chad Robertson from Chronical show more Books through NetGalley.com. show less
I don't live in San Francisco and can't get to Tartine but I yearn for bakery treats like these. Tartine is a landmark for US bakers and lovers of high quality, creative baking.
Tartine has issued several cookbooks over the years and all should be on the serious baker's shelves. This new book updates some classic recipes and adds some modern ones like gluten free banana muffins and matcha flavored this and that.
These are classic recipes which means that they are not simple. But the writing is clear enough that the serious beginner baker can proceed with confidence.
I received a review copy of " Tartine: A Classic Revisited 68 All-New Recipes + 55 Updated Favorites" by Elisabeth Prueitt and Chad Robertson from Chronical show more Books through NetGalley.com. show less
I received (from Amazon, of course) a new cookbook today, bringing the total to 926. Tartine is a renowned bakery in San Francisco. This, along with Chez Panisse and The French Laundry, among others, is making me sorry I don't live in that area. The owners of Tartine have delivered a beautiful cookbook. The photographs, essential for me, make my mouth water. The recipes are, for the most part, the usual bakery standards from brioche to eclairs. There are, however, some new twists on old favorites such as Lemon Bars on Brown Butter Shortbread and Chocolate Friands, little chocolate cupcakes with a ganache icing. The bakery Tartine relies on fresh ingredients grown in a sustainable manner. While I cannot claim to be able to rise to those show more heights, I am in Michigan after all, I think I can get to a delectable approximation. What a lovely addition to my collection. show less
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!
My current favorite cookbook. I reviewed it here: http://yasmine.ws/tartine-book-review/
And I made a recipe from it, 'Almond-Lemon Tea Cake' which was crazy delicious and quite possibly the best citrusy cake I have ever had. You can see the process/recipe here: http://yasmine.ws/almond-lemon-tea-cake/
And I made a recipe from it, 'Almond-Lemon Tea Cake' which was crazy delicious and quite possibly the best citrusy cake I have ever had. You can see the process/recipe here: http://yasmine.ws/almond-lemon-tea-cake/
Cute adorable detailed lovely baking book.
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Chad Robertson, of San Francisco, is a breadmaster at Bar Tartine and Tartine Bakery.Robertson has released his third cookbook, Tartine Book No. 3, which focuses on whole grain breads. He was inspired to create the book after a visit to Denmark, where bakers were "cultivating dozens of wheat varieties. In the book Robertson uses amaranth, quinoa, show more and other sprouted grains to add texture, flavor, and nutrition to his bread loaves. He believes there is an untapped resource of grains that can be combined in different ways. Robertson explains that since bread is essentially just flour, water, and salt he adds grains and employs fermentation methods for flavor. (Bowker Author Biography) show less
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- Canonical title
- Tartine: A Classic Revisited
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- Members
- 573
- Popularity
- 50,961
- Reviews
- 5
- Rating
- (4.38)
- Languages
- English
- Media
- Paper, Ebook
- ISBNs
- 5
- UPCs
- 1
- ASINs
- 3
