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Tartine | 
 enlarge | Authors: Elisabeth Prueitt, Chad Robertson
Creators: Alice Waters, France Ruffenach
Publisher: Chronicle Books
Category: Book
List Price: $35.00
Buy New: $19.66
You Save: $15.34 (44%)
New (37) Used (9) from $19.66
Avg. Customer Rating:  24 reviews
Sales Rank: 30526
Media: Hardcover
Number Of Items: 1
Pages: 224
Shipping Weight (lbs): 2.5
Dimensions (in): 10 x 8.4 x 1.1
ISBN: 0811851508
Dewey Decimal Number: 641.865
EAN: 9780811851503
Publication Date: August 24, 2006
Availability: Usually ships in 1-2 business days
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Product Description
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.
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| Customer Reviews: Read 19 more reviews...
 A Beautiful Collection! December 23, 2008
1 out of 1 found this review helpful
As an avid baker and cookbook collector, Tartine is easily one of my favorite books. Not only has every recipe I've attempted turned out perfectly (with some effort of course!), but this book is filled with beautiful photographs, and really great easy-to-follow instructions.
One of the recipes I attempted was the Buche de Noel. Tartine's version is not the easiest I've encountered, but the instructions were very clear, and my final product was exactly what I had imagined! My result was far more impressive than other recipes I had read in my search for "the one." I have also made the Banana Cream Pie with Chocolate and Caramel on a couple of occasions. The first time, I barely managed to steal a slice for myself before the entire pie vanished before my eyes. The second time I smartly made it for a smaller crowd and relished in every bite of leftover pie I could stuff in my face. I used low-fat milk instead of whole milk for the pastry cream, and my result was still incredibly creamy and delicious. Several people said it was the best pie (of any kind) they've ever had. I mean, add melted chocolate and caramel to pie crust and then fill it with custard, bananas, and fresh whipped cream... how would that NOT be a winner? Tartine's recipe for Fresh Fruit Tart is also really great and relatively easy. Tart dough is easy to make and keeps well in the freezer. After I rolled out my tart, I used the leftover dough and pastry cream to make a few mini tartlets as well. It was great! I had two people request that I make that tart for their birthdays. The Strawberry Bavarian Cake looked exactly like ones I've tried from professional bakeries... except mine tasted better and felt so special because I had made the whole thing--from Genoise to Bavarian filling--from scratch! It tasted like eating a cloud... a delicious, creamy cloud. You'd think it would be rich and heavy with all that cream filling, but it was the opposite. I'll make this cake again and again whenever strawberries are in season.
I'm telling you, of the half a dozen or so recipes I've tried so far from this book, not a single one has come out even remotely disappointing. I will continue to go to this book for great baking ideas and recipes!
Absolutely one of the best December 21, 2008
I tested almost all of the tarts recipes and the chocolate souffle cake recipe so far. They all turned out really good. My friends and coworkers are basically licking the cake stand and they can't get enough of the chocolate cake. It is the one of a kind flourless chocolate cake that is super smooth, moist, and decadent.
I really appreciate the detail descriptions and tips that the pastry chefs provided in the book. They put in a lot of seasonal variations and ingredients pairing as well.
If you are looking for martha stewart type of cookbook with fancy beautiful pictures, probably this book is not for you. Tartine is a French bakery shop which they specialize in rustic yet sophisticated French pastry and bake goods. I can't wait to try another recipe soon.
SIMPLY FANTASTIC! October 26, 2008
It's perfect! all receipe have perfect explication and recomnedations!!!, ademas casi todas las receipe have sus fotos!!! Perfect pictures!!
Love it!
 quality of book October 26, 2008
I think that the quality of the pages of the book, is an immediate turn off. A pity, since I awaited in such anticipation after seeing the book advertized on the Martha Stewart show, and the fact that it was quite expensive to have it sent to Israel. Maybe i am being a little picky, but the feel of the pages add to the desire to roam through the book, no excitement, and sorry that it cost me so very much.
Beautiful book not the best cookbook October 24, 2008
2 out of 2 found this review helpful
I agree with K Cole and Cricket's reviews. There are quite a few typos in this book. Some apparent prior to baking and some only apparent upon tasting the baked goods. I bake daily and I have had one too many failures with this cookbook even when scaling all of my ingredients. I can only hope that someone gets in the test kitchen and corrects the errors for the next edition.
I will give this cookbook two more recipe tries because I want to love it. Paging thru it makes me wish the bakery were in my city and right up the road.
I'll follow up again and with fingers crossed I'll be adding stars to my review
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