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Tartine

Tartine

A Classic Revisited
68 All-New Recipes + 55 Updated Favorites


By Elisabeth Prueitt, By Chad Robertson, Foreword by Alice Waters, Photographs by Gentl + Hyers


$40.00

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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.

More Details

Size: 8 1/2 x 10 in;
Pages: 328 pp;
Format: Hardcover
Publication: October 2019
ISBN: 9781452178738
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.

Media Reviews

“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

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