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 San Francisco's legendary Tartine Bakery.
Winner of the 2020 IACP Award for Best Cookbook, Food Photography & Styling
The New York Times Best Cookbooks of Fall 2019
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""Liz and Chad created much more than a bakery. They tapped into a next-level frequency and, thankfully, we can all tune in. The breadcrumb trail comes full circle with this revisit to the original Tartine classic. I am inspired by where they've been, love where they are, and I'm excited to see where they take us next.""—Chris Bianco, author of Bianco: Pizza, Pasta, and Other Food I Like
Tartine is one of the most acclaimed and inspiring bakeries in the world. Here is the first classic Tartine cookbook by co-owners Elisabeth Pruiett and Chad Robertson, fully updated with 68 all-new recipes and 55 refreshed favorites.
These recipes 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 revamped to speak to our tastes today and 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.
- THE DEFINITIVE TARTINE BAKING BOOK, REIMAGINED: The original cookbook from San Francisco's legendary Tartine Bakery returns in a fully updated edition with 68 all-new recipes and 55 refreshed favorites.
- FROM MORNING BUNS TO SHOWSTOPPING DESSERTS: Croissants, scones, cakes, tarts, cookies, pies, and more give home bakers a wide-ranging collection that goes far beyond bread.
- UPDATED FOR THE WAY PEOPLE BAKE NOW: Classic recipes are refreshed with whole-grain and gluten-free variations, new ingredients, and global techniques, making the book useful for both longtime Tartine fans and a new generation of bakers.
- BEAUTIFUL ENOUGH FOR THE COFFEE TABLE, USEFUL ENOUGH FOR THE KITCHEN: More than 150 photographs make this a visually rich cookbook to cook from, browse, and collect.
- A GREAT GIFT FOR BAKERS & TARTINE FANS: A strong choice for home bakers of varying skill levels, devotees of Tartine Bakery and the San Francisco food scene, cookbook collectors, and gift occasions including birthdays, housewarmings, and holidays.
Tartine Errata
Updated English Muffin Recipe: Poolish
- Bread flour 1 cup|130 g
- Cold water 1/2 cup |130 ml
- Instant yeast 1⁄4 tsp
The night before you want to make the muffins (about 8 hours ahead of baking), mix the poolish. Mix the flour, cold water, and yeast in a bowl by hand until well combined. Cover with a clean, damp towel and let rise in a cool spot overnight. In the morning it should have doubled in size and be very bubbly. If you’re not going to use it right away, keep it in the refrigerator, covered, for up to 6 hours.
Elisabeth Prueitt is a cookbook author and the cofounder of Tartine Bakery and Tartine Manufactory. She lives in San Francisco.
Gentl + Hyers are New York–based food and lifestyle photographers.
“This revised edition of the beloved baking bible is basically a brand new book, with 55 updated recipes you may already know and love (but better), plus 68 totally new ones, including gluten-free options and the sought-after recipe for the bakery’s lauded morning bun. As you can tell, the photographs are stunning too.”
—Chowhound