Tartine

by Elisabeth M. Prueitt and Chad Robertson

France Ruffenach (Photographer)

An utterly fresh, inspiring, and invaluable cookbook: 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 their secrets, fabulous recipes, and expertise to create a truly priceless collection of culinary delights.



“One peek into Elisabeth Prueitt and Chad Robertson’s sensational cookbook whisks you into their popular Tartine Bakery and reveals everything you need to know to create their superb recipes in your own home.” –Flo Braker, author of The Simple Art of Perfect Baking and Sweet Miniatures



It's no wonder there are lines out the door of the acclaimed Tartine Bakery in San Francisco. Tartine has been written up in every magazine worth its sugar and spice. Here, the 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.



•    Features easy-to-follow recipes meant to be made in your home kitchen. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres and, of course, a whole lot for dessert.

•    Includes practical advice in the form of handy Kitchen Notes, that convey the authors’ know-how.

•    Gorgeous photographs are spread throughout to create a truly delicious and inspiring party cookbook.



Makes a delectable gift for any dessert lover or aspiring pastry chef.



Pastry chef Elisabeth Prueitt's work has appeared in numerous magazines, including Food & Wine, Bon Appétit, and Travel & Leisure, and she has appeared on the television program Martha Stewart Living.



France Ruffenach is a San Francisco-based photographer whose work has appeared in magazines and cookbooks including Martha Stewart Living, Real Simple, and Bon Appétit magazines, and in Cupcakes, Everyday Celebrations, and Ros.

• ISBN13: 9780811851503
• Publish Date: 27 October 2006
• Publish Status: Out of Print
• Out of Print: 1 November 2022
• Publish Country: US
• Imprint: Chronicle Books
• Format: Hardcover
• Pages: 224
• Language: English
• URL: http://abramsandchronicle.co.uk/books/food-and-drink/9780811851503-tartine

Reviews

[annieb123]

Originally published on my blog: Nonstop Reader.

Tartine: A Classic Revisited is a beautifully photographed love letter to high end patisserie for the home kitchen. Released 1st Oct 2019 by Chronicle, it's 328 pages and available in hardcover and ebook formats. This is an updated and re-photographed extended version of the 2006 original with ~50% more content than the original.

These are lovely, many are challenging (what I think of as 'free weekend' baking), but many are perfectly achievable in the everyday home kitchen. The scones, for example, are my new standard go-to recipes for those baking days. I liked that the authors provide a wealth of tips and tricks for getting consistently good results and troubleshooting less-than-desirable occurrences. I loved that nothing seemed beyond the scope of inclusion; I never thought that English muffins were anywhere close to achievable outside of a commercial bakery, but these are good. (Note: the recipe calls for 510g of bread flour, I needed considerably more to get a workable dough).

The book is arranged in a logical accessible format: breakfast fare followed by tarts pies and fruits, glorious cakes, cookies, pastries, holiday baking, and a nice smattering of generalized recipes for things like basic dough, creams, sauces, and puddings. It also includes a cross referenced index. Rounding out the book is the best essay I've ever seen on grain processing and flour composition. The die-hard lab geek in me was in awe. I'm not anywhere close to being a baker or really even a serious foodie, but it struck me as odd that I had never really considered the composition of one of the most basic and ubiquitous of ingredients before.

This is a good cookbook with a nice spread of recipes from the very basic to the gloriously complex. Most of the ingredients are easily sourced and familiar. All recipes have ingredients given in both US and metric measurements. The step by step directions are clear and easy to follow.

I really liked the informal and inviting text and the asides sprinkled throughout. In the introduction to the Lemon Meringue Cake recipe (p. 155) for example, the authors talk about the evolution of their cakes and other desserts toward less sweet presentations. They provide parallel measurements for the sweeter version as well. Many of the recipes include kitchen notes and tips. Nearly all are photographed clearly and well.

This is a solid reference and classic presentation. Five stars. Superlative.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.