by Elisabeth Prueitt (Author), Chad Robertson (Author), Gentyl & Hyers (Photographer)
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!Perfect for:
- 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
Author Biography
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.
Number of Pages: 328
Dimensions: 1.3 x 10.3 x 8.8 IN
Illustrated: Yes
Publication Date: October 01, 2019
