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Tartine

A Classic Revisited
68 All-New Recipes + 55 Updated Favorites
By Chad Robertson ; By Elisabeth Prueitt ; Foreword by Alice Waters ; Photographs by Gentl & Hyers
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The New York Times Best Cookbooks of Fall 2019 The New York Times Best Baking Books of 2019 House Beautiful’s “Amazing New Cookbooks that also look Delicious on Your Shelf" This brilliantly revisited...
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The New York Times Best Cookbooks of Fall 2019

The New York Times Best Baking Books of 2019

House Beautiful’s “Amazing New Cookbooks that also look Delicious on Your Shelf"

This brilliantly revisited and beautifully rephotographed 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 book are here, too, 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 compendium a true collectible and must-have for bakers of all skill levels.

Format: Hardcover
Pages: 328
Size: 8 1/2 x 10
Publication Date: 10/01/2019
ISBN: 9781452178738
Additional Info:

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