Tartine

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Overview

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 ...

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Overview

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.

Editorial Reviews

From Barnes & Noble
This recipe book opens the doors to some of the savory secrets of San Francisco's justly revered Tartine Bakery. Pastry chef Elisabeth Preuitt and master baker Chad Robertson offer detailed recipes for dozens of Tartine favorites, including Apple Crisp; Banana Cream Pie; Briole Bread Pudding; Creamy Bavarians with Seasonal Fruits; Devil's Food Cake; Lemon Pound Cake; Pumpkin Tea Cake; and Wild Mushroom Tart and Cheddar Cheese Crackers. Not the least appealing aspect of this totally tempting cookbook is the generous assortment of professional tips from its prestigious authors.

Product Details

  • ISBN-13: 9780811851503
  • Publisher: Chronicle Books LLC
  • Publication date: 8/28/2006
  • Pages: 224
  • Sales rank: 47,551
  • Product dimensions: 8.75 (w) x 10.25 (h) x 1.50 (d)

Meet the Author

Pastry chef Elisabeth Prueitt and her husband, renowned baker Chad Robertson, are the co-owners of Tartine Bakery and the Bar Tartine restaurant in San Francisco. Elisabeth'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.

Pastry chef Elisabeth Prueitt and her husband, renowned baker Chad Robertson, are the co-owners of Tartine Bakery and the Bar Tartine restaurant in San Francisco. Elisabeth'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 Rosé.

Customer Reviews

Average Rating 4.5
( 3 )

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Sort by: Showing all of 3 Customer Reviews

  • Posted June 20, 2009

    Great for someone who knows what they're doing

    If you have experience in the kitchen baking, this is a great book for you to make very professional looking (and tasting) things. Pictures are very well done, explanations are great, and it's set up into different chapters of categories. Can't wait to go there and try out their stuff in person!

    1 out of 1 people found this review helpful.

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    Posted April 10, 2010

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