Overview - 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. Read more...
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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.
- ISBN-13: 9780811851503
- ISBN-10: 0811851508
- Publisher: Chronicle Books (CA)
- Publish Date: August 2006
- Page Count: 223
- Reading Level: Ages 13-22
Books > Cooking > Courses & Dishes - Pastry
Behind the bakery scene
Elisabeth Prueitt and Chad Robertson, who preside over San Francisco's celebrated Tartine Bakery, share their recipesfrom their glorious, signature breakfast pastries to a stunningly elegant Bûche de Noël and light, cheese-flavored gougèresin Tartine. Elisabeth and Chad's enthusiasm and passion for baking makes their introductory notes wonderfully informative, even inspiring; you learn the hows and whys of each recipe and get the practical advice and insider's know-how that come from years of training and on-the-job experience.