Tartine: A Classic Revisited68 All-New Recipes + 55 Updated Favorites (Hardcover)
List Price: $40.00
Our Price: $38.00
(Save: $2.00 5%)
Usually Ships in 2-5 Business Days
This brilliantly revisited and beautifully re-photographed baking book is a totally updated edition of a go-to classic for home and professional bakers—from San Francisco's legendary Tartine Bakery.
Winner of the 2020 IACP Award for Best Cookbook, Food Photography & Styling
The New York Times Best Cookbooks of Fall 2019
"Liz and Chad created much more than a bakery. They tapped into a next-level frequency and, thankfully, we can all tune in. The breadcrumb trail comes full circle with this revisit to the original Tartine classic. I am inspired by where they've been, love where they are, and I'm excited to see where they take us next."—Chris Bianco, author of Bianco: Pizza, Pasta, and Other Food I Like
Tartine is one of the most acclaimed and inspiring bakeries in the world. Here is co-owners Elisabeth Pruiett and Chad Robertson's first, classic Tartine cookbook, fully updated with 68 all-new recipes and 55 refreshed favorites.
These recipes capture the invention and, above all, deliciousness that Tartine is known for—including their most requested recipe, the Morning Bun. Favorites from the original recipe book are 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 baking and pastry book a true collectible compendium and must-have for bakers of all skill levels.
THE BREAD BOOK THAT SAVED LOCKDOWN: When the world turned inward and reached for the comfort of bread making, Tartine Bread is the bread baking book they relied on. This, their original cookbook, is the perfect companion volume for any home baker ready to venture beyond artisan sourdough to create such irresistible treats as Fruit Galettes, Honey Spice Cake, Pecan Diamonds, Matcha-Glazed Croissants, Savory Scones, and Millionaire's Chocolate Caramel Tart.
MODERNIST CUISINE MADE ACCESSIBLE: As pastry chef David Lebovitz, author of My Paris Kitchen and Drinking French, notes, "The original Tartine cookbook took us into their kitchen, and Elisabeth and Chad's exciting update adds all-new recipes, gluten-free versions, and gorgeous photos to their classic baking book. If you can't make it to the bakery (but even if you can), you'll want to add Tartine: A Classic Revisited to your collection!"
FOR THE DISCERNING COOKBOOK COLLECTOR: If you liked Tartine All Day by Elisabeth Prueitt, Flour Water Salt Yeast by Ken Forkish, or Giuseppe's Italian Bakes, you'll love Tartine: A Classic Revisited!
- Devotees of Tartine Bakery and the San Francisco food scene
- Home cooks seeking easy-to-achieve baking recipes
- Beginner and advanced bread bakers
- Birthday, housewarming, or holiday gift
About the Author
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.
“Tartine Bakery opened in 2002, and in the intervening years, it has become an anchor for the neighborhood, a defining institution for the city of San Francisco, and a beacon of taste and flavor for people the whole country over. In short, Tartine is about as authentic—and indispensable—as a bakery can get. No wonder people are still lining up." —Alice Waters, American chef and owner of Chez Panisse in Berkeley, California from the foreword
"Liz and Chad created much more than a bakery. They tapped into a next-level frequency and, thankfully, we can all tune in. The breadcrumb trail comes full circle with this revisit to the original Tartine classic. I am inspired by where they’ve been, love where they are, and I’m excited to see where they take us next."—Chris Bianco, Pizzeria Bianco, Tartine Bianco, and author of Bianco
"Elisabeth Prueitt and Chad Robertson of Tartine have grown their famed San Francisco bakery into a small empire, with branches in Los Angeles and Seoul, South Korea, and have written five cookbooks between them. Now, 13 years after the release of their celebrated first book, “Tartine,” they’ve gone back to their roots with "Tartine: A Classic Revisited". It features 68 new recipes, including their beloved morning buns (a sweet roll made with croissant dough and filled with orange-scented cinnamon sugar), as well as updates to older ones to reflect current tastes. Alternative flours abound, and more modern flavors run through traditional pastries. The recipes can be involved, and produce absolute showstoppers, but the book is also full of more accessible classics like shortbread and brownies." - New York Times, A Best Fall Cookbook of 2019
"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
“Tartine changed the pastry scene in San Francisco, and it quickly became a must-stop in the city. Their superlative croissants were the star, but their other treats (justifiably) won accolades as well. The original Tartine cookbook took us into their kitchen, and Elisabeth and Chad’s exciting update adds all-new recipes, gluten-free versions, and gorgeous photos to their classic baking book. If you can’t make it to the bakery (but even if you can), you’ll want to add Tartine: A Classic Revisited to your collection!”
-David Lebovitz, author of My Paris Kitchen and Drinking French