Tartine

8-1/2 x 10 in; 224 pp ; 64 color and b/w photographs
Hardcover
Published in August, 2006
ISBN 0811851508
ISBN13 9780811851503
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Tartine -- 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'oeuvres—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. Top it off with gorgeous photographs throughout and you have an utterly fresh, inspiring, and invaluable cookbook.

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.

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Tartine

2009-11-21 | 7:19 PM | Betty Dennis

The pictures are tempting but the very first recipe I tried was Spiced Cocktail Nuts on page 186. The nuts are supposed to be roasted in 15 minutes but you use raw almonds, raw cashews, raw peanuts and pumpkin seeds. My question is are you supposed to eat the nuts raw or is this an error on the time? My nuts are still cooking after one hour as the peanuts are still raw.

Pastry Chef Glee

2008-03-15 | 4:22 PM | Stefanie Hockett

I am lucky enough to have stumbled upon Tartine in the Mission but even luckier to have their simple, immaculate recipes in my home. I am a pastry chef who loves simple ... only because it seems to be underlying reason for all things amazingly good. This is Tartine's way of success. You'd be hard pressed to find someone who did not ask you for the recipe in any of the things you can make out of this book. Or they'd ask you to make it numerous times if they weren't a baker. Thank you Elizabeth and Chad!

from the best bakery on the east coast

2008-02-25 | 5:58 PM | Zelda Lem

http://travel.nytimes.com/2007/01/28/travel/28Bite.html This guys knows his stuff! I am fortunate enough to live within leisurely-jaunt distance from Tartine (or unfortunate, if you look at it from the perspective of my hips...oh god, please don't do that!), and am always more than happy to wait in line for what I know will be the best croissant IN THE HISTORY OF BAKED GOODS EVER IN THIS GALAXY OR OTHERWISE. I have never had a non-delicious thing at Tartine, from the Gougeres to the Morning Buns. So when I saw that there was a cookbook (and a beautiful cookbook at that!) I HAD to get it. Now I won't lie to you - these recipes are NOT particularly easy. This isn't a wake-up-in-the-morning-and-whip-up-croissant-for-breakfast kind of book. Baking is another animal entirely, and the folks at Tartine are SERIOUS. So I view this book in the same way as a lot of my crafting books - as a project book. That being said, if you're going to get yourself a "project" book, what better projects to work on than the most delicious baked goods imaginable? One weekend I carved out some time with my roommate and we made the croissants ourselves...sharing it with a friend, it was a super fun endeavor and the croissants were actually delicious (yay us!) If cooking/baking is something you actually have fun doing and want to learn new techniques so you can impress your friends (and eat croissants!), than this cookbook is definitely for you!

Hungry just looking at it

2008-01-14 | 9:14 AM | Holly Garrison

This has got to be one of the prettiest cookbooks on the market. Every photograph is to die for... and even the ingredients lists look good!! I've been to the Tartine bakery in San Fran many times, and I was skeptical that anyone would be able to recreate at home the magic that they whip up in the shop. But I gave it shot, and while my version of the bread pudding didn't hold a candle to theirs, it was the best dessert I've ever made in my life.