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Tartine (Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts for Pastry Chefs)

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An utterly fresh, inspiring, and invaluable cookbook: 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 their secrets, fabulous recipes, and expertise to create a truly priceless collection of culinary delights. "One peek into Elisabeth Prueitt and C An utterly fresh, inspiring, and invaluable cookbook: 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 their secrets, fabulous recipes, and expertise to create a truly priceless collection of culinary delights. "One peek into Elisabeth Prueitt and Chad Robertson's sensational cookbook whisks you into their popular Tartine Bakery and reveals everything you need to know to create their superb recipes in your own home." –Flo Braker, author of The Simple Art of Perfect Baking and Sweet Miniatures It's no wonder there are lines out the door of the acclaimed Tartine Bakery in San Francisco. Tartine has been written up in every magazine worth its sugar and spice. Here, the 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. Features easy-to-follow recipes meant to be made in your home kitchen. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres and, of course, a whole lot for dessert. Includes practical advice in the form of handy Kitchen Notes, that convey the authors' know-how. Gorgeous photographs are spread throughout to create a truly delicious and inspiring party cookbook. Makes a delectable gift for any dessert lover or aspiring pastry chef. Pastry chef Elisabeth Prueitt'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 Ros.


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An utterly fresh, inspiring, and invaluable cookbook: 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 their secrets, fabulous recipes, and expertise to create a truly priceless collection of culinary delights. "One peek into Elisabeth Prueitt and C An utterly fresh, inspiring, and invaluable cookbook: 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 their secrets, fabulous recipes, and expertise to create a truly priceless collection of culinary delights. "One peek into Elisabeth Prueitt and Chad Robertson's sensational cookbook whisks you into their popular Tartine Bakery and reveals everything you need to know to create their superb recipes in your own home." –Flo Braker, author of The Simple Art of Perfect Baking and Sweet Miniatures It's no wonder there are lines out the door of the acclaimed Tartine Bakery in San Francisco. Tartine has been written up in every magazine worth its sugar and spice. Here, the 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. Features easy-to-follow recipes meant to be made in your home kitchen. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres and, of course, a whole lot for dessert. Includes practical advice in the form of handy Kitchen Notes, that convey the authors' know-how. Gorgeous photographs are spread throughout to create a truly delicious and inspiring party cookbook. Makes a delectable gift for any dessert lover or aspiring pastry chef. Pastry chef Elisabeth Prueitt'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 Ros.

30 review for Tartine (Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts for Pastry Chefs)

  1. 4 out of 5

    Chantal

    This collector of cookbooks was excited to have gotten this book. It has lovely pictures, you mouth will water when you look at them. Great recipes clearly explained and you want to make these in your weekend off. This book is inspiring and I can see myself making these pastries, breads and desserts coming weekend. This is a ARC from the publisher, which I got for a honest review.

  2. 4 out of 5

    February Four

    Lots of yummy-looking recipes to try. The best part is the VERY detailed explanations they talk about, such as how the dough should look, and recommended techniques (eg. instead of beating egg whites at high speed to get stiff peaks quickly, beat them at a lower speed for a longer period of time to get a finer texture).

  3. 4 out of 5

    תניה

    The blurb for this book says: "Every once in a while, a cookbook comes along that instantly says "classic." This is one of them." Never have truer words been written! This cookbook has everything to stretch the ability of an amateur baker to keeping a professional pastry chef interested. Herein are basics such as croissant/danish dough, puff pastry, different kinds of tarts, sweet breads, cookies, cakes, etc. You want baking, you got it! There are explanations on the techniques and the choice of The blurb for this book says: "Every once in a while, a cookbook comes along that instantly says "classic." This is one of them." Never have truer words been written! This cookbook has everything to stretch the ability of an amateur baker to keeping a professional pastry chef interested. Herein are basics such as croissant/danish dough, puff pastry, different kinds of tarts, sweet breads, cookies, cakes, etc. You want baking, you got it! There are explanations on the techniques and the choice of product - completely relevant information at all times that will definitely make anyone a better pastry cook. There is a polish to the approach of Tartine in terms of presentation of their product - it's just the right blend of French classic and laid back American. I'm not a big fan of too rustic (although I am of the opinion that as long the flavour is there, there is no real issue), but I'm also not a fan of too stiff and polished, because then it doesn't seem like food. I want pretty, edible things and Tartine and this cookbook make it all accessible. A great book. Highly recommended! LEMON CREAM TART - https://instagram.com/p/9tSOo9DbQT9kG...

  4. 5 out of 5

    Aumarie

    I've been baking out of this book for exactly one year, creating exceptional desserts. My friends and family praise my baking, but the reality is, all I'm doing is following directions. I can only humbly attribute my baking successes to the ability of this book to communicate effectively, the results of which I've chronicled into a personal blog called thetartineproject.

  5. 5 out of 5

    Debby

    Uh-oh. It seems I'm one of those rare folks who isn't raving about this cookbook. My review comes from the reading aspect of this only-- not the results from any recipes, because I haven't made any of them yet. Don't throw rotten tomatoes at me, because I know it's annoying to have someone rate a cookbook who hasn't actually made anything from it. So, here's the problem-- I wasn't inspired to WANT to make anything from the cookbook. Yeah. I do love to bake, and I'm not afraid to try new things. Uh-oh. It seems I'm one of those rare folks who isn't raving about this cookbook. My review comes from the reading aspect of this only-- not the results from any recipes, because I haven't made any of them yet. Don't throw rotten tomatoes at me, because I know it's annoying to have someone rate a cookbook who hasn't actually made anything from it. So, here's the problem-- I wasn't inspired to WANT to make anything from the cookbook. Yeah. I do love to bake, and I'm not afraid to try new things. I read recipes directions thoroughly, and rehearse the steps in my mind, before setting up my mis en place. In truth, there are two reasons I actually downloaded this book in the Kindle version-- #1 it was $3.99 and #2 I was hoping that the recipe for their glorious morning muffins would be found. No such luck on the morning muffins recipe (which I, ultimately, found by searching food blogs). I've been fortunate to be a part of the Tartine experience on one of our frequent drives to San Francisco. I was not disappointed. I'm sure I left a multitude of finger and nose prints on the glass display cases, while drooling (and photographing) their beautiful cakes and pastries. As for the cookbook, itself, I enjoyed the introduction from Alice Waters. I do admire bakers who make artisan breads and pastries. So why did I not give this five stars? For some reason, I'm just not inspired to make any of the recipes. Maybe, one day, I'll make croissants. It's a lot of work (and a lot of butter), and now I find that the morning muffins I'd love to replicate involves croissant dough. So, I'll add this learning experience to my recipe bucket list. Weird as it seems, chocolate isn't my favorite ingredient. I like it, but not rich chocolate desserts. There are quite a few of these. Some recipes had ingredients that I can't readily find. There are tart recipes, and I love baking tarts. But, I just wasn't feeling the recipes. Maybe it's the kindle format, but I found many of the directions to be too wordy, and not really clear. There are some lovely photographs, and they're similar to how I photograph my own recipes. That is, they aren't super fancy food styled. That's not a bad thing but not every recipe has a photo to go with it. That's disappointing, for me. So this cookbook will be set aside, for a second read at a later time. I have too many other cookbooks that have lots of bookmarks of recipes I'm anxious to make. Overall, I didn't dislike the cookbook, and I'm not saying it's a bad one. If someone is a beginner baker (I'd say I'm intermediate), I'd think twice about buying this one. I'll update my review if and when I make a few of the recipes that I found interesting.

  6. 4 out of 5

    Yasmeen

    My current favorite cookbook. I reviewed it here: http://yasmine.ws/tartine-book-review/ And I made a recipe from it, 'Almond-Lemon Tea Cake' which was crazy delicious and quite possibly the best citrusy cake I have ever had. You can see the process/recipe here: http://yasmine.ws/almond-lemon-tea-cake/

  7. 4 out of 5

    Mindiesel

    Good book, I use a bunch of the recipes. Wish there were a few more from the bakeshop

  8. 4 out of 5

    Amanda

    Beautiful book. I often buy Kindle cookbooks to save space, however, I'm glad I have a physical copy of this book. It's just so pretty and the recipes are surprisingly simple. Or I should say, there are many that are simple. The author also gives great hints about what to make. For example She mentions that people hardly make pudding cakes, they are unusual and delicious, but easy to make. My grandmother's recipe for lemon pudding cake is actually very similar to the recipe in this book. I found Beautiful book. I often buy Kindle cookbooks to save space, however, I'm glad I have a physical copy of this book. It's just so pretty and the recipes are surprisingly simple. Or I should say, there are many that are simple. The author also gives great hints about what to make. For example She mentions that people hardly make pudding cakes, they are unusual and delicious, but easy to make. My grandmother's recipe for lemon pudding cake is actually very similar to the recipe in this book. I found that strangely comforting, that this somewhat fancy book, would include a recipe that my Granny Rowsom made often, and I remember from childhood. So far I have made the frangipane, which is amazing, pie crust, shortbread, brioche and buttermilk scones. All of the recipes were correctly written and came out beautifully without much effort. As someone who enjoys baking, I love that grams are included ( and also cups) I always use the scaled amounts. Once you get used to it, a scale makes a great baking companion. You don't need to dig for your measuring cups and the amounts are exact. You also avoid adding to much flour to your recipes. Believe me, it will make a difference in your results that you will like.

  9. 5 out of 5

    Hussaya

    It is a good informative book. I tried double chocolate cookies. It turned out nicely and tasted awesome. I am planning to bake brownies next.

  10. 5 out of 5

    Pam G

    This and Flour are definitely go to baking books. Great recipes that produce bakery quality treats.

  11. 5 out of 5

    Erica

    This cookbook is awesome! It’s become my go-to cookbook for all dessert related items. I’ve made many items (20 recipes) in this cookbook and all are repeats. Directions are easy to follow and recipes turn out spectacular every time! My personal favorites are the lemon shaker pie, shortbread, eclairs, gougères, and peanut brittle.

  12. 5 out of 5

    Jana Light

    Everything looks delicious and surprisingly (deceptively?) simple. I can't wait to try some recipes and then add in my "stars" review.

  13. 4 out of 5

    Elaine

    I bought this in Kindle edition when it popped up as a cheap price in one of those "ebooks on sale now" emails I get. I haven't had the pleasure of eating there, but I recognized the name and figured why not. The recipes in this book are very detailed, and I appreciate each one having accompanying context for how and why the recipe was developed, as well as some notes about how the chemical reactions produce this or that effect, so if you substitute X, make sure you Y, and so forth. Awesome! It's I bought this in Kindle edition when it popped up as a cheap price in one of those "ebooks on sale now" emails I get. I haven't had the pleasure of eating there, but I recognized the name and figured why not. The recipes in this book are very detailed, and I appreciate each one having accompanying context for how and why the recipe was developed, as well as some notes about how the chemical reactions produce this or that effect, so if you substitute X, make sure you Y, and so forth. Awesome! It's thoroughly indexed and linked to make navigation to each recipe very easy in the ebook, as well. However, I only bookmarked a small handful of recipes to come back to. I'm not a very diligent baker. I'm impatient. If I'm in the cooking mood, I want cook, dangit, not cook for a little while and then wait for something to rise, then do something to it, then go back to waiting some more. And baking is picky, with all those aforementioned chemical reactions, but also how blatantly hideous baked goods look when crafted with an unskilled hand (lopsided, shmeary-crumbly, just-not-pretty...). My big takeaway from perusing Tartine is that I really just want to go to SF and buy these tasty things, feeling little to no guilt at price because damn it seems like a lot of work goes into almost everything. Or maybe that's just how it seemed due to how the formatting ended up on my Kindle: most of the recipes seemed to go on for "pages" in dense little paragraphs. I'm tired just looking at it! It probably didn't help that "Breakfast" is the first section, and the very first recipe is for croissants, which are so not entry-level baking. This is followed by a recipe for brioche, which is followed by recipes using brioche. Ack. It would be for a very special occasion that I'll be pulling this out and thinking about making anything fancier than the pumpkin pie or mushroom tart, I'm just saying.

  14. 5 out of 5

    Amy

    I just made the banana cream pie recipe in the book, and though it was quite labor intensive, it was well worth the effort. I have a newfound respect for pastry chefs. There were multiple recipes that went into the pie which made it difficult to make all at once since I had to keep flipping back and forth between the recipes for the pie shell, pastry cream, caramel, and the banana cream pie recipe that brought it all together. But it's nice to know that the same recipes can be re-used in other re I just made the banana cream pie recipe in the book, and though it was quite labor intensive, it was well worth the effort. I have a newfound respect for pastry chefs. There were multiple recipes that went into the pie which made it difficult to make all at once since I had to keep flipping back and forth between the recipes for the pie shell, pastry cream, caramel, and the banana cream pie recipe that brought it all together. But it's nice to know that the same recipes can be re-used in other recipes. By itself, the caramel was heavenly with the aroma of slightly burnt sugar in a creamy smooth syrup. The pastry cream I could have just eaten by itself. All of it together was amazing. I would recommend allowing it to sit for the requisite 3 hours to chill before eating it. We were too impatient and ate it right away, but the next day it tasted even better once the pastry cream had firmed up and the flavor from the bananas had melded into it.

  15. 5 out of 5

    Christopher Bunn

    Brilliant. Superbly written and carefully constructed for the non-pastry person (such as myself, though, I have to say I have fruit pies down cold). Tartine has an excellent array of recipes taken from the Tartine Bakery in San Francisco. My wife was recently up there and came away with an assortment of pastries (lemon, raspberry frangipane, banana cream). Deceptively simple, with an emphasis on deceptive. Anyway, I baked all three of those, plus an apple tart, from the recipes in Tartine. First Brilliant. Superbly written and carefully constructed for the non-pastry person (such as myself, though, I have to say I have fruit pies down cold). Tartine has an excellent array of recipes taken from the Tartine Bakery in San Francisco. My wife was recently up there and came away with an assortment of pastries (lemon, raspberry frangipane, banana cream). Deceptively simple, with an emphasis on deceptive. Anyway, I baked all three of those, plus an apple tart, from the recipes in Tartine. First go, I think I came about 75% close to the actuality of the Tartine pastries she bought. Not bad. I'll definitely be baking more of these recipes. Lovely photos, too, which is always a welcome bonus in cookbooks, particularly for something as visual as tarts and whatnot. Highly recommend this if you're a kitchen gromit.

  16. 4 out of 5

    Andrea

    This is a fantastic book and I have promised myself that the next time I go to San Francisco I am going to line-up if I have to in order to taste the delicious food and baking at Tartine! What a treat! I also need to get this book and bake many of these amazing recipes. I am inspired to do more and I loved all the stories behind the recipes and the straight forward instructions. For anyone who loves to bake or even ever thought of baking this is a must-have volume. I plan to read Tartine Bread This is a fantastic book and I have promised myself that the next time I go to San Francisco I am going to line-up if I have to in order to taste the delicious food and baking at Tartine! What a treat! I also need to get this book and bake many of these amazing recipes. I am inspired to do more and I loved all the stories behind the recipes and the straight forward instructions. For anyone who loves to bake or even ever thought of baking this is a must-have volume. I plan to read Tartine Bread by Elizabeth's husband Chad as soon as I have the time. I read in San Francisco magazine about his quest to make the perfect loaf and it really got me thinking!

  17. 4 out of 5

    Jeffrey Bean

    Perfect I want to make everything in this cookbook. The authors are great at explaining a bit of the chemistry that goes on in baking, which I think is helpful but rarely included in baking recipes. Why things work is just as important as how they work. But this book is far from stuffy. It is a great read, informative, entertaining and most importantly inspiring. Now if you will excuse me, I'm going to go make some croissants.

  18. 4 out of 5

    Michelle

    Put simply, Tartine is Mecca, and this book is their gospel. Thanks to this book, you shall no longer need to stand in line in hopes of receive your sacrament... and you needn't worry that the person in front of you in line will get the last Frangipane croissant. Except, of course, if you want a morning bun - you'll have to get out of bed and get your ass down to 18th & Guererro if you want one of those - they 'forgot' to include that recipe :\

  19. 5 out of 5

    Michael Brunson

    Can't read this book without creating something wonderful This could well be the cookbook you need to elevate your cooking to a whole new level. From something as simple as spiced nuts and shortbread to chiffon cakes and beyond. It is step by step, hold your hand instructions for every recipe you try. So, here's your chance to make someone think you're a chef today. Follow the instructions to the letter for best results.

  20. 4 out of 5

    Drea

    I received this cookbook for my birthday a few years ago, and I still can't get over how pretty it is! I made another recipe from it last week and was reminded how delicious all the treats in this book are. These are not easy baking projects - they will sometimes require several days. But they are well worth it!

  21. 5 out of 5

    Lisa

    i was expecting A LOT more pictures but this cook book is more like for some one who is already an accomplished baker and REALLY knows their way around a kitchen. this would be a place that i would go and eat and buy things but as far as making these things for myself i would have to say no i will admit i would be over my head

  22. 5 out of 5

    Karen

    Again, this is four stars from me because of my not knowing enough to give it five stars. Katya lent me her copy several times. I have just copied the brioche recipe because I have 8 brioche tins from I believe either my great aunt or my grandmother. I am dying to use them. Kayta has never had a recipe fail and it is a beauiful book.

  23. 5 out of 5

    Emily

    Beautiful pics and mouth watering recipes. I borrowed this book from our library but never got to bake anything from it as most of the recipes were really involved and I just didn't have the time this month. I'll probably borrow it again when looking for some baking inspiration but I don't think I'll be buying it.

  24. 4 out of 5

    Jennie

    I love bakery cookbooks - they serve as inspiration for me for when I get to open my own. Devils food cake is good in this one and I'm dying to try the lemon meringue cake - because I love all things lemon meringue.

  25. 4 out of 5

    Michael

    A beautiful book with recipes that are delicious and work. The recipes are pretty exact in method, but the outcomes are well worth the pickiness. And I also highly recommend you check out the shop next time you're in San Francisco.

  26. 4 out of 5

    Sjancourtz

    If you live in SF, or have ever had brunch at Tartine, you've GOT to check this book out if only to get the recipe for the fabulous fruit-topped brioche pudding--more like a souffle. And the lemon pound cake. And for anything else you want to bake.

  27. 5 out of 5

    angi

    who thought a famous bakery in sf would be willing to share their recipes with you?? but it's true! now you can make your own quiche (best i've ever tasted), gougeres, banana cream pies, etc etc in the comfort of your own home. just make sure you stock plenty of butter.

  28. 5 out of 5

    Jennifer

    I really liked the look of this cookbook and the recipes were mouth-wateringly to-die-for. But the average recipe had three to four pages of instructions making it too intimidating for me to do more than salivate over the pictures and then go eat an Oreo.

  29. 5 out of 5

    Edan

    This cookbook is beautiful and inspiring, but the recipes are all-day affairs, and sometimes the finished product isn't divine enough to justify all the work it took to make. Once Patrick spent something like 6 hours on a single chocolate cake!

  30. 4 out of 5

    Jess

    Tartine, my favorite french bakery in the Mission, put out this cookbook. My scones taste just like their scones which, in my mind, makes them perfect. Many fancy desserts and bakery standbys. Excellent baking book.

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