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Tartine: A Classic Revisited
This brilliantly revisited and beautifully rephotographed book is a totally updated edition of a go-to classic for home and professional bakers—from one of the most acclaimed and inspiring bakeries in the world. Tartine offers more than 50 new recipes that capture the invention and, above all, deliciousness that Tartine is known for—including their most requested recipe, the Morning Bun. Favorites from the original book are here, too, 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 compendium a true collectible and must-have for bakers of all skill levels.
493 pages, Kindle Edition
Published October 1, 2019
731 people are currently reading
528 people want to read
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Displaying 1 - 30 of 75 reviews
August 27, 2019
I love leafing through a good cookbook with lots of glossy pictures and recipes. This book did not disappoint! Tartine, is a famous bakery in San Francisco and Los Angeles. I enjoyed the cute introduction about its humble beginnings and history.
This new cookbook contains some previously published recipes but many are revised (even as a healthier option..such as using almond flour to the traditional all-purpose flour.) I find the recipes easy to follow along and make. I have made the Chocolate pudding pie for a recent Barbecue/Cookout I was invited to and it was a huge hit and so easy to make! Definitely a keeper of a recipe. I'm also excited to finally find an easy Flaky and Sweet Tart Dough recipe. I am for sure going to try it very soon.
This book is filled with gorgeous photographs and Easy Classic recipes that are sure to be enjoyed by many for years to come. An excellent 5 star cookbook!
I'd like to thank NetGalley and Chronicle Books for allowing me the opportunity to enjoy this Advance Reader's Copy.
This new cookbook contains some previously published recipes but many are revised (even as a healthier option..such as using almond flour to the traditional all-purpose flour.) I find the recipes easy to follow along and make. I have made the Chocolate pudding pie for a recent Barbecue/Cookout I was invited to and it was a huge hit and so easy to make! Definitely a keeper of a recipe. I'm also excited to finally find an easy Flaky and Sweet Tart Dough recipe. I am for sure going to try it very soon.
This book is filled with gorgeous photographs and Easy Classic recipes that are sure to be enjoyed by many for years to come. An excellent 5 star cookbook!
I'd like to thank NetGalley and Chronicle Books for allowing me the opportunity to enjoy this Advance Reader's Copy.
September 9, 2019
4.5 flour-dusted ★★★✬
⇝Overall
“The word authentic has been overused by food writers, who have turned it into a catch¬all in praise of just about anything that tastes good. But whenever I see this word, another similar word springs to mind—author—and the food I recognize as authentic is real food that is unmistakably its creator’s own, as genuine as a handwritten manu¬script.”
This book, its layout, the pictures, the recipes and the atmosphere it offers its readers practically scream “village bakery-quality from loving hands”. I just can’t get over how beautifully rustic this book and its content is. The recipe are saliva-inducing masterpieces that are not always meant for inexperienced hands, I have to admit that. I’m seriously considering getting the hardcopy of this one.
You will mostly find recipes that suit beginner’s levels, but in some cases, this book also works with advanced methods and techniques you’ll have to practice a bit before mastering them to your satisfaction – especially if you are a perfectionist. And make sure to pay attention to the kitchen notes and lessons-learned (such as On Grains) they add to each recipe and in between chapters. Since we cannot learn until we admit what we don’t know/are not able to do, this book poses a great opportunity to everybody, who enjoys a challenge in the kitchen.
“Tartine Bakery opened in 2002, and in the intervening 17 years, it has become an anchor for the neighbourhood, a defining institution for the city of San Francisco, and a beacon of taste and flavour for people the whole country over.”
I have never been to this bakery myself – albeit I’ve heard of it from an SF-based friend of mine I met in Dublin – but I can guarantee you: if you’re fan of Tartine, you’ll probably never want to leave your kitchen again except for seeking the original.
The book is structured as follows
FOREWORD BY ALICE WATERS
INTRODUCTION
Breakfast
Tarts, Pies, Fruit
Cakes
Cookies
Pastries and confections
Holiday
Basic Bakery Recipes
OUR STAFF
ON GRAINS (This was definitely the most familiar aspect of being a baker(‘s daughter))
INDEX
➺A bakery book about more than baking.
This book does not only stand for good handcrafted quality bakery goods but also underlines the significance a decent handcraft shop has for its immediate surrounding. I can easily picture a lovely small bakery in Point Reyes Station that draws energy from the maritime location and the salty wind that comes along with it.
The love with which the authors meet their occupation and the tight social bonds to relatives, costumers and employees that come along with it is touching. That is before people were too greedy to spend proper money on proper products and prefer 13-cent-paper-buns that literally taste like carton to fairly prices, taste-buds-exploding quality.
Being the daughter of a very skilled baker myself; I am thoroughly convinced that it is not only the bakery goods for sale that make a good bakery but also the significance it has for its neighbourhood and its customers.
Really good bakeries don't only sell incredible bread and pie but also hold small workshops. My dad, for instance, used to opened up our garden which sat right next to the window of our fantastic little bakery, invited interested folks to learn about different seeds and flours and their origin and methods of processing.
⇝What I noticed as worthy of improvement
________________
This eArc was provided by the publisher via NetGalley in exchange for an honest review. Thank you very much!
This book is for you if… you are somebody who likes to take time in the kitchen just as much as whipping up something quick, who looks for a variety of both American, British and some Italian, French, Hispanic and even Jewish classics as well as exciting new and unknown dishes.
⇝Overall
“The word authentic has been overused by food writers, who have turned it into a catch¬all in praise of just about anything that tastes good. But whenever I see this word, another similar word springs to mind—author—and the food I recognize as authentic is real food that is unmistakably its creator’s own, as genuine as a handwritten manu¬script.”
This book, its layout, the pictures, the recipes and the atmosphere it offers its readers practically scream “village bakery-quality from loving hands”. I just can’t get over how beautifully rustic this book and its content is. The recipe are saliva-inducing masterpieces that are not always meant for inexperienced hands, I have to admit that. I’m seriously considering getting the hardcopy of this one.
You will mostly find recipes that suit beginner’s levels, but in some cases, this book also works with advanced methods and techniques you’ll have to practice a bit before mastering them to your satisfaction – especially if you are a perfectionist. And make sure to pay attention to the kitchen notes and lessons-learned (such as On Grains) they add to each recipe and in between chapters. Since we cannot learn until we admit what we don’t know/are not able to do, this book poses a great opportunity to everybody, who enjoys a challenge in the kitchen.
“Tartine Bakery opened in 2002, and in the intervening 17 years, it has become an anchor for the neighbourhood, a defining institution for the city of San Francisco, and a beacon of taste and flavour for people the whole country over.”
🌘It reflects on new dietary restrictions such as the increasing occurrence of gluten intolerance and diet-related diseases such as diabetes and aims for a rich bud conscious combination of ingredients.
🌘The authors Elisabeth and Chas justice to the international nature of the book market of the 21st century and lists measurements in both cups and grams and temperatures in Fahrenheit and Celcius.
🌘They suggest variations of certain ingredients, for instance, according to season
🌘They give credit to their bakers when they came up with something featured in the book
🌘They give tips on how to serve, e.g. methods of cutting, decorative additions
🌘They give tips for substituting tin shape for one another
🌘They give tips on how to make up for the lack of certain equipment, e.g. deep-fat thermometers, however…
🌘…Having a kitchen machine or the knowledge of how to substitute the performance of a machine with muscle strength is a basis for this book
I have never been to this bakery myself – albeit I’ve heard of it from an SF-based friend of mine I met in Dublin – but I can guarantee you: if you’re fan of Tartine, you’ll probably never want to leave your kitchen again except for seeking the original.
The book is structured as follows
FOREWORD BY ALICE WATERS
INTRODUCTION
Breakfast
Tarts, Pies, Fruit
Cakes
Cookies
Pastries and confections
Holiday
Basic Bakery Recipes
OUR STAFF
ON GRAINS (This was definitely the most familiar aspect of being a baker(‘s daughter))
INDEX
➺A bakery book about more than baking.
This book does not only stand for good handcrafted quality bakery goods but also underlines the significance a decent handcraft shop has for its immediate surrounding. I can easily picture a lovely small bakery in Point Reyes Station that draws energy from the maritime location and the salty wind that comes along with it.
The love with which the authors meet their occupation and the tight social bonds to relatives, costumers and employees that come along with it is touching. That is before people were too greedy to spend proper money on proper products and prefer 13-cent-paper-buns that literally taste like carton to fairly prices, taste-buds-exploding quality.
“Tartine Bakery opened in 2002, and in the intervening 17 years, it has become an anchor for the neighbourhood, a defining institution for the city of San Francisco, and a beacon of taste and flavour for people the whole country over.”
Being the daughter of a very skilled baker myself; I am thoroughly convinced that it is not only the bakery goods for sale that make a good bakery but also the significance it has for its neighbourhood and its customers.
Really good bakeries don't only sell incredible bread and pie but also hold small workshops. My dad, for instance, used to opened up our garden which sat right next to the window of our fantastic little bakery, invited interested folks to learn about different seeds and flours and their origin and methods of processing.
⇝What I noticed as worthy of improvement
🌔As an example: the ingredients list says “1 lemon”. I would prefer to not have to scan the entire instructions to know what it is used for. For instance, if the zest were to be used, I’d make sure to get organic lemons or maybe check if I had some zest left in case it somehow cannot obtain organic lemons.
🌔I find it useful to know the time it takes to make a recipe, preferably divided into preparing/resting/baking
🌔A list of necessary equipment would be a good idea as well
🌔I was irritated by some of the general statements that are given in some individual recipes such as “in country x, y and z, THIS AND THAT cake is the most popular” and I just went uhhh, no, it actually isn’t?
________________
This eArc was provided by the publisher via NetGalley in exchange for an honest review. Thank you very much!
August 29, 2020
Tartine is one of my favorite bakeries, so I had to get their cookbook! My favorite recipes from this book so far:
Pie Crust — this is my go to pie crust recipe now; very flaky and easy to work with.
Banana Cream Pie — made this a few times already; hubby’s favorite birthday treat!
Lemon Meringue Cake — no less than five components (Genoise , Lemon Syrup, Lemon Cream, Caramel and Italian Meringue); light, very lemony and not too sweet.
So many more recipes I wanna try. I have a favorite Brioche recipe from a different cookbook and Tartine’s cookbook gives me other ideas for brioche dough. Definitely on my list next time I make Brioche!
Pie Crust — this is my go to pie crust recipe now; very flaky and easy to work with.
Banana Cream Pie — made this a few times already; hubby’s favorite birthday treat!
Lemon Meringue Cake — no less than five components (Genoise , Lemon Syrup, Lemon Cream, Caramel and Italian Meringue); light, very lemony and not too sweet.
So many more recipes I wanna try. I have a favorite Brioche recipe from a different cookbook and Tartine’s cookbook gives me other ideas for brioche dough. Definitely on my list next time I make Brioche!
October 5, 2019
I almost died from joy when I saw Tartine: A Classic Revisited on NetGalley, and then I was granted my request to review it (this is an honest review). I have the original Tartine (thank you Mrs. Julien). It is the cookbook I pull out when I need baking inspiration or life inspiration. Prueitt and Robertson put some thought into this update and added in some variations and many new recipes which makes it worth owning.
Tartine is a baker’s cookbook. It is not for beginners. However, if you master the elements, you can turn out some impressive and creative bakes. Tartine: A Classic Revisited is also for experienced bakers and my one caveat about this book is that I think there are some typos in the measurements. Everything I baked turned out well, but the English Muffin dough took a lot more flour than the recipe called for, and the dimensions for rolling out the croissants were definitely written out incorrectly. I am hoping that these errors are a function of having an advanced reader copy. I didn’t try most of the recipes, so there may be other typos and problems I didn’t see.
Tartine: A Classic Revisited feels a little more informal than the original. It’s not less formal in it’s techniques, but the addition of muffins, buns, more cookies and crackers gives a broader range of options for using this cookbook from a fancy dinner party dessert to a luxurious but comfy weekend coffee. When I made the brioche dough, I made a loaf of bread and some brioche jam buns. With the croissant dough, I made morning buns and some Gruyere croissants. I love that the recipes play around with different grains. I made the Einkorn variation of the Flakey Tart Dough and loved it. I don’t have a lot of access to non traditional flours, but as soon as I can get my hands on some teff flour, I’m trying that carrot cake. The handful of gluten free recipes are nice. I don’t have a problem with gluten, but I have enough friends who do that I appreciate the effort.
It’s a beautiful and creative cookbook. Reading a protected PDF file on my laptop isn’t the best way to interact with a visual product, but even with Copyrighted stamped on every page, I could still appreciate the beauty of the beauty of the photographs.
Tartine is a baker’s cookbook. It is not for beginners. However, if you master the elements, you can turn out some impressive and creative bakes. Tartine: A Classic Revisited is also for experienced bakers and my one caveat about this book is that I think there are some typos in the measurements. Everything I baked turned out well, but the English Muffin dough took a lot more flour than the recipe called for, and the dimensions for rolling out the croissants were definitely written out incorrectly. I am hoping that these errors are a function of having an advanced reader copy. I didn’t try most of the recipes, so there may be other typos and problems I didn’t see.
Tartine: A Classic Revisited feels a little more informal than the original. It’s not less formal in it’s techniques, but the addition of muffins, buns, more cookies and crackers gives a broader range of options for using this cookbook from a fancy dinner party dessert to a luxurious but comfy weekend coffee. When I made the brioche dough, I made a loaf of bread and some brioche jam buns. With the croissant dough, I made morning buns and some Gruyere croissants. I love that the recipes play around with different grains. I made the Einkorn variation of the Flakey Tart Dough and loved it. I don’t have a lot of access to non traditional flours, but as soon as I can get my hands on some teff flour, I’m trying that carrot cake. The handful of gluten free recipes are nice. I don’t have a problem with gluten, but I have enough friends who do that I appreciate the effort.
It’s a beautiful and creative cookbook. Reading a protected PDF file on my laptop isn’t the best way to interact with a visual product, but even with Copyrighted stamped on every page, I could still appreciate the beauty of the beauty of the photographs.
July 8, 2019
This book is very well written with clear and beatuful illustrations. The recipes are fairly easy to follow. Have tried one of the recipes and in fact was not as complicated as it appeared.
Tartine was provided free in exchange for my honest opinion. I highly recommend this book for anyone one that wants to try out some delicious recipes.
I give this a 5 star ⭐️⭐️⭐️⭐️⭐️
Tartine was provided free in exchange for my honest opinion. I highly recommend this book for anyone one that wants to try out some delicious recipes.
I give this a 5 star ⭐️⭐️⭐️⭐️⭐️
October 14, 2025
The pictures are so beautiful in this book! I would not recommend this for a beginner baker (not very beginner friendly). I can very much appreciate the craft and artistry that goes into these baked goods, but there are so many ingredients and techniques that I haven’t acquired/unlocked yet, so I will be coming back to this one with more experience!
January 1, 2021
Am I adding this so that I hit my 2020 reading goal? Yes. Did I technically go through every single recipe during a fit of insomnia the other night and did I read the foreword and introduction in full? Also yes, so it totally counts.
October 7, 2019
Dishes that I can only dream of making half as good as they sound. Great way to impress dinner guest.
October 13, 2019
Ebook formatting (maybe the way it was read on the computer) was not great, but recipes were awesome.
October 2, 2019
It’s been 13 years since the first Tartine cookbook was published, and some people might ask why we need to revisit it. But anyone paying attention to baking in those years knows that a lot has changed. The way we eat has changed. The way we bake has changed. The grains that are available to us has changed. So taking the time to revisit this cookbook after all that time and to update the recipes for a new generation of bakers and a new assortment of flours is actually an inspired idea.
The basics are still the same. Tartine became a legend because its dedication to the highest quality ingredients and their exacting standards. Their consistency in those two areas have brought them much love and success. And now authors Elizabeth Prueitt and Chad Robertson are sharing the things they’ve learned over the last decade.
This new edition combines 55 of their favorite recipes, updated, with 67 new recipes for home bakers who are willing to stretch themselves in their baking. These are not beginning recipes. Some of the ingredients they choose are not things that most people keep in their pantry. You may have to spend more for the rye flour or the buckwheat flour, for the matcha powder or the best chocolate. But using the best ingredients and mastering these techniques can make you a master baker.
With recipes for muffins, tarts, cakes, pies, eclairs, and brownies, Tartine may look at first glance as a cookbook for anyone. But dig a little deeper and find the recipes for the Matcha Creme Brulee Tart, Lemon Meringue Cake, Salted Chocolate Buckwheat Cookies, Black Tea Blondies with Caramel Swirl, and Steamed Gingerbread Pudding with Bourbon Hard Sauce. Clearly this is no average pastry cookbook. It is exceptional.
Filled with lots of notes and insights into baking, Tartine: A Classic Revisited is also packed with inspiration. The lush photography takes you behind the scenes at the bakery and shows off dozens of gorgeous, mouth-watering, delectable pastries. With gluten-free recipes, less sugar, and more grain options, these recipes are updated for today’s bakers, but with all the flavor, texture, and perfection of the originals. Just like all the other Tartine cookbooks, this will be an instant classic, a gorgeous gift, and a long-time collectible. Don’t miss this one for all your favorite home bakers!
Galleys for Tartine: A Classic Revisited were provided by Chronicle Books through NetGalley, with many thanks.
The basics are still the same. Tartine became a legend because its dedication to the highest quality ingredients and their exacting standards. Their consistency in those two areas have brought them much love and success. And now authors Elizabeth Prueitt and Chad Robertson are sharing the things they’ve learned over the last decade.
This new edition combines 55 of their favorite recipes, updated, with 67 new recipes for home bakers who are willing to stretch themselves in their baking. These are not beginning recipes. Some of the ingredients they choose are not things that most people keep in their pantry. You may have to spend more for the rye flour or the buckwheat flour, for the matcha powder or the best chocolate. But using the best ingredients and mastering these techniques can make you a master baker.
With recipes for muffins, tarts, cakes, pies, eclairs, and brownies, Tartine may look at first glance as a cookbook for anyone. But dig a little deeper and find the recipes for the Matcha Creme Brulee Tart, Lemon Meringue Cake, Salted Chocolate Buckwheat Cookies, Black Tea Blondies with Caramel Swirl, and Steamed Gingerbread Pudding with Bourbon Hard Sauce. Clearly this is no average pastry cookbook. It is exceptional.
Filled with lots of notes and insights into baking, Tartine: A Classic Revisited is also packed with inspiration. The lush photography takes you behind the scenes at the bakery and shows off dozens of gorgeous, mouth-watering, delectable pastries. With gluten-free recipes, less sugar, and more grain options, these recipes are updated for today’s bakers, but with all the flavor, texture, and perfection of the originals. Just like all the other Tartine cookbooks, this will be an instant classic, a gorgeous gift, and a long-time collectible. Don’t miss this one for all your favorite home bakers!
Galleys for Tartine: A Classic Revisited were provided by Chronicle Books through NetGalley, with many thanks.
September 8, 2019
Cookbooks do not usually age well. Food trends change, we shift our focus away (or towards) different ingredients, and we even change our minds about what is/isn't healthy. Heck, even the way we plate and present dishes can make something look dated - I was thrilled to take some of my mother's old 70s and 80s cookbooks off of her hands, for example, but the photos in those books have me convinced I must be mistaken in thinking I had liked the stuff.
All that said, NONE of that applies to Tartine's original book. It really hasn't aged (it's not that old, either!). It was (and still is) a high-level cookbook that appeals on all levels. It is probably meant for people who are already good bakers, but it's written and styled in such a way that the rest of us can't help but want to give it a try. Anyway, I wondered why they would need a re-issue.
Now that I have looked through this new version, I can see that they've taken the original and added even more to it. You may not need to own both Tartine books unless you really do bake all the time, but if you don't already have the original I would recommend adding this new one to your collection.
The recipes are very well written, and if you pay attention carefully you should be able to follow them. Whether or not you think they are easy will depend on your skill level. You just have to remember that you do need to be conscious of what you are doing and take your time. As the introduction says, all about consistency and learning to trust your instincts. That's basic advice for bakers, but very true and very inspiring.
All that said, NONE of that applies to Tartine's original book. It really hasn't aged (it's not that old, either!). It was (and still is) a high-level cookbook that appeals on all levels. It is probably meant for people who are already good bakers, but it's written and styled in such a way that the rest of us can't help but want to give it a try. Anyway, I wondered why they would need a re-issue.
Now that I have looked through this new version, I can see that they've taken the original and added even more to it. You may not need to own both Tartine books unless you really do bake all the time, but if you don't already have the original I would recommend adding this new one to your collection.
The recipes are very well written, and if you pay attention carefully you should be able to follow them. Whether or not you think they are easy will depend on your skill level. You just have to remember that you do need to be conscious of what you are doing and take your time. As the introduction says, all about consistency and learning to trust your instincts. That's basic advice for bakers, but very true and very inspiring.
August 17, 2019
I received an advanced reader copy of this book in exchange for an honest review. Thank you to Netgalley and Chronicle Books.
This recipe book contains previously published and revised as well as brand-new recipes.
I found this book to be an exceptionally great recipe book. It contains mostly recipes for baked goods as Tartine is first and foremost a bakery. The categories within the book were „Breakfast“, „Tarts, Pies, Fruit“, „Cakes“, „Cookies“, „Pastries and Confections“, and „Holiday“.
The photos were beautiful and the step-wise instructions very detailed and helpful (maybe not fool-proof, but getting very close). I also liked that the measurements for the ingredients were listed in both cups and metric. Additionally, the recipes contained instruction for how to store the finished product and how long it will keep.
I was absolutely (positively) surprised to find a handful glutenfree recipes, in fact, the first recipe is gluten-free. If I counted correctly, there were 6 glutenfree recipes, including a pie crust, which makes all the pies recipes in the book (potentially) gluten-free too. In addition, there are recipes for jams/preserves and confections that are naturally gluten-free.
This recipe book contains previously published and revised as well as brand-new recipes.
I found this book to be an exceptionally great recipe book. It contains mostly recipes for baked goods as Tartine is first and foremost a bakery. The categories within the book were „Breakfast“, „Tarts, Pies, Fruit“, „Cakes“, „Cookies“, „Pastries and Confections“, and „Holiday“.
The photos were beautiful and the step-wise instructions very detailed and helpful (maybe not fool-proof, but getting very close). I also liked that the measurements for the ingredients were listed in both cups and metric. Additionally, the recipes contained instruction for how to store the finished product and how long it will keep.
I was absolutely (positively) surprised to find a handful glutenfree recipes, in fact, the first recipe is gluten-free. If I counted correctly, there were 6 glutenfree recipes, including a pie crust, which makes all the pies recipes in the book (potentially) gluten-free too. In addition, there are recipes for jams/preserves and confections that are naturally gluten-free.
July 13, 2019
I am a collector of Cookbooks and I love beautiful books like this. You can spend hours just perusing the pictures contained between the pages of this work of art. But be forewarned, it may make you extremely hungry. A copy of Tartine's signature recipe the Morning Bun is worth the price of this book. Some of the recipes appear to be quit detailed, but once you read them over, take it step by step, you will be surprised what you can accomplish.
Tartine contains recipes for Breakfast muffins, scones, doughnuts, Quiche and Brioche. Their desserts are never ending including, cakes, cookies, pies, tarts, puddings, pastries and confections along with preserves and jams, If you purchase this book you will not need any other. This has it all.
I received a complementary copy of this beautiful book from Chronicle Books Publisher through NetGalley. The opinions expressed in this review are my own.
Tartine contains recipes for Breakfast muffins, scones, doughnuts, Quiche and Brioche. Their desserts are never ending including, cakes, cookies, pies, tarts, puddings, pastries and confections along with preserves and jams, If you purchase this book you will not need any other. This has it all.
I received a complementary copy of this beautiful book from Chronicle Books Publisher through NetGalley. The opinions expressed in this review are my own.
August 2, 2019
*** I received this ARC in exchange for an honest review. ***
I didn't pay much attention to Tartine except for knowing that they were a local bakery until the owner of Gracie Jones GF Bakery told me that they also have some gluten free recipes. Say what?
I was very happy to find out that there were a mix of gluten-free recipes baked into this book. The variety of goods made me extremely happy to come across as a person suffering from celiac disease -- I actually am looking forward to attempting the non-GF recipes with GF flour to see if I can get them to work similarly. There are a variety of cakes, cookies, muffins, and pies that both the celiac and the non-celiac can make at home. (Obviously I'm not telling anyone who has a celiac at home to bake non-GF stuff!)
All of the ingredients for the GF recipes were also reasonable and did not include a lot of "exotic" or hard to find ingredients, one of my biggest gripes with GF baking in general.
I didn't pay much attention to Tartine except for knowing that they were a local bakery until the owner of Gracie Jones GF Bakery told me that they also have some gluten free recipes. Say what?
I was very happy to find out that there were a mix of gluten-free recipes baked into this book. The variety of goods made me extremely happy to come across as a person suffering from celiac disease -- I actually am looking forward to attempting the non-GF recipes with GF flour to see if I can get them to work similarly. There are a variety of cakes, cookies, muffins, and pies that both the celiac and the non-celiac can make at home. (Obviously I'm not telling anyone who has a celiac at home to bake non-GF stuff!)
All of the ingredients for the GF recipes were also reasonable and did not include a lot of "exotic" or hard to find ingredients, one of my biggest gripes with GF baking in general.
December 6, 2019
Whoa, this “revised” edition is really a whole new cookbook! The original Tartine cookbook is one of my favorite cookbooks, I’ve been baking from it since it first came out. I was excited and looked forward to the new edition but was unprepared for the almost complete overhaul. All new recipes, techniques, ingredients, flavor profiles, information, and headnotes. More exciting than I even imagined. The only thing that seems the same is the Tartine sensibility which balances earthiness with sophistication. All the baked goods feel homey yet also quite special. The instructions are clear and straightforward but many of the recipes, while not out of reach for an enthusiastic home baker, will require some finesse and expertise for execution.
Note: this is just my initial impression after reading this edition cover to cover. I’ll probably have more thoughts after I bake from it.
Note: this is just my initial impression after reading this edition cover to cover. I’ll probably have more thoughts after I bake from it.
September 29, 2019
A nice variation of recipes, ones you may see in other books and others that may be new to you. Has images of the final product, if there is a certain technique that needs a visual there is that. Not a line per step, some are combined together in a small paragraph. Cookies, breakfast, tarts and more items to look at. Really nice.
Want to read
January 12, 2023A Christmas present. I've thumbed through, and I'm worried that a lot of the recipes are beyond my skills/patience, but I'll still give it a try.
November 7, 2019
What this newly revised edition of the Tartine cookbook allows is for home cooks to discover baking outside of the bland grocery store flours and delve into more interesting ingredients -- buckwheat, Einkorn, rye, etc.). While I treasure my original 2006 copy of Tartine, I am pleased to bake from this newly updated and expanded edition -- with 68 new recipes, along with 55 updated recipes there is so much to explore.
The recipes are arranged into seven chapters: 1) Breakfast, 2) Tarts, Pies, Fruit, 3) Cakes, 4) Cookies, 5) Pastries and Confections, 6) Holiday, and 7) Basic Bakery Recipes. I was also able to source all the ingredients at my local market or grocery store (I will recommend taking the time to source a good, green-coloured matcha -- the one I had didn't quite produce the colour effect I was looking for). While discussing ingredients used in the recipes, I'll take a moment to mention an additional section near the end of the book, "On Grains," where Robertson explains the evolution of their bakery and how it's intertwined with both technique and the quality of the flour used. There is a great respect for where they've come from but also for the present-day resurgence away from using or relying on all-purpose flour when so many other options are available.
Baking is all about sharing and celebrating the everyday (not just the milestones). So, it was with these recipes I've baked that I've tried to spread a little joy around. When a place becomes so famous it can feel a bit untouchable, but I think what this collection of recipes is the truest, humblest offering to home bakers. I'll tell you right now: I've never felt like a baker. Most definitely a home cook but never a baker. It's not that I can't bake, I think I am never sure how the different techniques work together to produce a consistent outcome. And, while the recipes in the book seem challenging (they are, but in a good way), none of them are impossible. At times, the authors do a fine job of explaining how or why a recipe works. I also really appreciate that there are recipes for different occasions -- from a quick nosh at breakfast to sophisticated holiday treats such as the Buche de Noel.
After baking up almost ten recipes I can tell you that everything tasted wonderful and I was pleased with the results. Even though the cookbook is brimming with gorgeous new recipes I chose to bake an old favourite to start with -- the Buttermilk Scones. They are one of my favourite recipes from the original cookbook and they baked up just like I remember: flaky and fine, and so delicious. Then I went straight for the Granola Bark recipe, which is not quite loose granola and not quite a granola bar but something in between. I loved how the recipe baked up: compact and firm! And, once the baking sheet full of granola gets broken into shard-like hunks you're free to either enjoy the hunks or crumble up on cereal, yogurt, or whatever's your fancy.
I was happy to share the things I was baking from Tartine Revisited because everything turned out so well! There's a reason for this -- one of the ways to ensure a consistent outcome when baking is to weight all your ingredients. And, while Prueitt and Robertson provide both volume and metric measurements I urge you to always use a digital kitchen scale. Speaking from experience, I know that my baking has improved since I started using a scale.
Whether it is a group of moms I meet for coffee, my daughter's teacher, playdate kiddies, or my afterschool walking buddy everyone got to enjoy Tartine. The most impressive recipe I made was the Matcha Streusel Tart -- from making the tart dough, almond cream, and streusel it seemed like a big job but what I found was that I could prep these different components over a couple of days so that on the final bake day it didn't seem like such an insurmountable task. I filled mine with raspberries and plums and it was delicious and totally looked like something you'd buy at, well, a fancy bakery (like Tartine!). A bonus of trying this recipe was that I had extra dough leftover so I baked up some Jam Tartlets, which are a fantastic after school snack (I made the heart version for my daughter and the bear ones for my walking buddy and her darling kids). The perfect sweet, little bite (or two) after a long day of learning.
One of the new features of the revised edition is the inclusion of gluten free recipes (25 to be exact!). While it probably would have been helpful to add "gluten free" to the index to make it easier to find these recipes, they are there if you hunt them out. The gluten-free recipe I tried was the Salted Chocolate Buckwheat Cookies and let me tell you that they are incredible! I absolutely loved the chewy texture with a bit of crunch (from the cacao nibs) and I found the dark chocolate/buckwheat pairing to be a good one. I shared some with my daughter's teacher and the note she sent back told me she thought they were delicious!
Maybe what you're wondering is if you need to buy the new Tartine cookbook if you have the original version? My answer: own both! There is so much to love about both books and enough that is different so that I think you can justify having two. Not to mention that the Gentl + Hyers photos in the revised edition are magical! Whether you're a novice or a master baker there are recipes to suit every urge and fancy. I'm looking forward to trying more recipes from this book -- the morning buns and croissants look amazing.
Please note that this is an excerpt of a review posted to www.shipshapeeatworthy.wordpress.com
I would like to take this opportunity to thank Raincoast Books and Chronicle Books for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
The recipes are arranged into seven chapters: 1) Breakfast, 2) Tarts, Pies, Fruit, 3) Cakes, 4) Cookies, 5) Pastries and Confections, 6) Holiday, and 7) Basic Bakery Recipes. I was also able to source all the ingredients at my local market or grocery store (I will recommend taking the time to source a good, green-coloured matcha -- the one I had didn't quite produce the colour effect I was looking for). While discussing ingredients used in the recipes, I'll take a moment to mention an additional section near the end of the book, "On Grains," where Robertson explains the evolution of their bakery and how it's intertwined with both technique and the quality of the flour used. There is a great respect for where they've come from but also for the present-day resurgence away from using or relying on all-purpose flour when so many other options are available.
Baking is all about sharing and celebrating the everyday (not just the milestones). So, it was with these recipes I've baked that I've tried to spread a little joy around. When a place becomes so famous it can feel a bit untouchable, but I think what this collection of recipes is the truest, humblest offering to home bakers. I'll tell you right now: I've never felt like a baker. Most definitely a home cook but never a baker. It's not that I can't bake, I think I am never sure how the different techniques work together to produce a consistent outcome. And, while the recipes in the book seem challenging (they are, but in a good way), none of them are impossible. At times, the authors do a fine job of explaining how or why a recipe works. I also really appreciate that there are recipes for different occasions -- from a quick nosh at breakfast to sophisticated holiday treats such as the Buche de Noel.
After baking up almost ten recipes I can tell you that everything tasted wonderful and I was pleased with the results. Even though the cookbook is brimming with gorgeous new recipes I chose to bake an old favourite to start with -- the Buttermilk Scones. They are one of my favourite recipes from the original cookbook and they baked up just like I remember: flaky and fine, and so delicious. Then I went straight for the Granola Bark recipe, which is not quite loose granola and not quite a granola bar but something in between. I loved how the recipe baked up: compact and firm! And, once the baking sheet full of granola gets broken into shard-like hunks you're free to either enjoy the hunks or crumble up on cereal, yogurt, or whatever's your fancy.
I was happy to share the things I was baking from Tartine Revisited because everything turned out so well! There's a reason for this -- one of the ways to ensure a consistent outcome when baking is to weight all your ingredients. And, while Prueitt and Robertson provide both volume and metric measurements I urge you to always use a digital kitchen scale. Speaking from experience, I know that my baking has improved since I started using a scale.
Whether it is a group of moms I meet for coffee, my daughter's teacher, playdate kiddies, or my afterschool walking buddy everyone got to enjoy Tartine. The most impressive recipe I made was the Matcha Streusel Tart -- from making the tart dough, almond cream, and streusel it seemed like a big job but what I found was that I could prep these different components over a couple of days so that on the final bake day it didn't seem like such an insurmountable task. I filled mine with raspberries and plums and it was delicious and totally looked like something you'd buy at, well, a fancy bakery (like Tartine!). A bonus of trying this recipe was that I had extra dough leftover so I baked up some Jam Tartlets, which are a fantastic after school snack (I made the heart version for my daughter and the bear ones for my walking buddy and her darling kids). The perfect sweet, little bite (or two) after a long day of learning.
One of the new features of the revised edition is the inclusion of gluten free recipes (25 to be exact!). While it probably would have been helpful to add "gluten free" to the index to make it easier to find these recipes, they are there if you hunt them out. The gluten-free recipe I tried was the Salted Chocolate Buckwheat Cookies and let me tell you that they are incredible! I absolutely loved the chewy texture with a bit of crunch (from the cacao nibs) and I found the dark chocolate/buckwheat pairing to be a good one. I shared some with my daughter's teacher and the note she sent back told me she thought they were delicious!
Maybe what you're wondering is if you need to buy the new Tartine cookbook if you have the original version? My answer: own both! There is so much to love about both books and enough that is different so that I think you can justify having two. Not to mention that the Gentl + Hyers photos in the revised edition are magical! Whether you're a novice or a master baker there are recipes to suit every urge and fancy. I'm looking forward to trying more recipes from this book -- the morning buns and croissants look amazing.
Please note that this is an excerpt of a review posted to www.shipshapeeatworthy.wordpress.com
I would like to take this opportunity to thank Raincoast Books and Chronicle Books for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
January 26, 2026
Great pastry book
February 13, 2020
This is a phenomenal baking book. All of the recipes I’ve made so far have gone on my short list of things I want to make again. The first recipe I made from it were the cheddar cheese oat crackers, pretty much an everything cracker with thyme, marjoram, cumin, caraway, sesame, and poppy. The second, granola bark with hazelnuts, rolled oats, and almond flour along with flax seeds, sesame seeds, cinnamon, and vanilla. And finally, yesterday (and today’s breakfast), cranberry upside-down cake, with a great crunchy-caramel cranberry topping once the cake is turned right-side up.
All of the recipes were easy—although I chose not to stand on top of the granola bark “to really get a good compression”.
There are preparation-heavy recipes as well. I’m not sure if the second recipe is meant to scare off readers with the instructions or entice them with the photographs—they look like amazing English muffins. However, they also require not only starting the dough the night before (which attracts me to the recipe), but very authentically getting up nearly three hours ahead of breakfast to make them (which does not). You will feel like a real chef if you make them.
Depending on the ingredients, many of the measurements are given in both volume and weight. Looking at the granola bark recipe, some of the weights are actually volumes—milliliters. The column is really for metric measurements, but ends up usually being weight. “For accuracy, we recommend weighing ingredients.” I only weighed the crème fraiche for the upside-down cake, and then only in reverse because I didn’t want to pour the thick cream into a measuring cup and then into the bowl. So I measured the jar, then measured the jar again after I’d gotten as much of the cream out as I could, and then added a few tablespoons of buttermilk to make up the difference.
Many of the recipes call for crème fraiche, which is most easily acquired by mixing a little buttermilk into some heavy cream and letting it sit in the kitchen for a few days. I did this for the cranberry upside-down cake, as I did not see any crème fraiche at the grocery store. In honor of this recipe, I’ve added an @buttermilk tag to my recipe list; I almost never make recipes that include buttermilk because the remaining buttermilk goes bad. Since I only had one recipe in my list before, an Irish soda bread from The Larousse Treasury of Country Cooking, I have now doubled my list of buttermilk baked goods.
If I decide to add more buttermilk recipes to my repertoire, this book calls for it in two scone recipes, Einkorn donuts, devil’s food layer cake, and chocolate soufflé.
A lot of the recipes are also gluten free—the cracker and granola bark were, using oat flour and almond flour, respectively. So is the very first recipe in the book, banana muffins.
This is a nicely-made book, too. It has a slightly wider ratio than most books, and easily stays open on the kitchen counter. It also sports a classy ribbon bookmark, which I’m currently using to mark banana-date tea cake.
Among the other recipes I currently have bookmarked are chocolate hazelnut tart and hazelnut biscotti, but I’ll probably be making a lot of the baked goods here—it will probably become my go-to book when I want to bake something new.
All of the recipes were easy—although I chose not to stand on top of the granola bark “to really get a good compression”.
There are preparation-heavy recipes as well. I’m not sure if the second recipe is meant to scare off readers with the instructions or entice them with the photographs—they look like amazing English muffins. However, they also require not only starting the dough the night before (which attracts me to the recipe), but very authentically getting up nearly three hours ahead of breakfast to make them (which does not). You will feel like a real chef if you make them.
Depending on the ingredients, many of the measurements are given in both volume and weight. Looking at the granola bark recipe, some of the weights are actually volumes—milliliters. The column is really for metric measurements, but ends up usually being weight. “For accuracy, we recommend weighing ingredients.” I only weighed the crème fraiche for the upside-down cake, and then only in reverse because I didn’t want to pour the thick cream into a measuring cup and then into the bowl. So I measured the jar, then measured the jar again after I’d gotten as much of the cream out as I could, and then added a few tablespoons of buttermilk to make up the difference.
Many of the recipes call for crème fraiche, which is most easily acquired by mixing a little buttermilk into some heavy cream and letting it sit in the kitchen for a few days. I did this for the cranberry upside-down cake, as I did not see any crème fraiche at the grocery store. In honor of this recipe, I’ve added an @buttermilk tag to my recipe list; I almost never make recipes that include buttermilk because the remaining buttermilk goes bad. Since I only had one recipe in my list before, an Irish soda bread from The Larousse Treasury of Country Cooking, I have now doubled my list of buttermilk baked goods.
If I decide to add more buttermilk recipes to my repertoire, this book calls for it in two scone recipes, Einkorn donuts, devil’s food layer cake, and chocolate soufflé.
A lot of the recipes are also gluten free—the cracker and granola bark were, using oat flour and almond flour, respectively. So is the very first recipe in the book, banana muffins.
This is a nicely-made book, too. It has a slightly wider ratio than most books, and easily stays open on the kitchen counter. It also sports a classy ribbon bookmark, which I’m currently using to mark banana-date tea cake.
Among the other recipes I currently have bookmarked are chocolate hazelnut tart and hazelnut biscotti, but I’ll probably be making a lot of the baked goods here—it will probably become my go-to book when I want to bake something new.
October 13, 2019
Originally published on my blog: Nonstop Reader.
Tartine: A Classic Revisited is a beautifully photographed love letter to high end patisserie for the home kitchen. Released 1st Oct 2019 by Chronicle, it's 328 pages and available in hardcover and ebook formats. This is an updated and re-photographed extended version of the 2006 original with ~50% more content than the original.
These are lovely, many are challenging (what I think of as 'free weekend' baking), but many are perfectly achievable in the everyday home kitchen. The scones, for example, are my new standard go-to recipes for those baking days. I liked that the authors provide a wealth of tips and tricks for getting consistently good results and troubleshooting less-than-desirable occurrences. I loved that nothing seemed beyond the scope of inclusion; I never thought that English muffins were anywhere close to achievable outside of a commercial bakery, but these are good . (Note: the recipe calls for 510g of bread flour, I needed considerably more to get a workable dough).
The book is arranged in a logical accessible format: breakfast fare followed by tarts pies and fruits, glorious cakes, cookies, pastries, holiday baking, and a nice smattering of generalized recipes for things like basic dough, creams, sauces, and puddings. It also includes a cross referenced index. Rounding out the book is the best essay I've ever seen on grain processing and flour composition. The die-hard lab geek in me was in awe. I'm not anywhere close to being a baker or really even a serious foodie, but it struck me as odd that I had never really considered the composition of one of the most basic and ubiquitous of ingredients before.
This is a good cookbook with a nice spread of recipes from the very basic to the gloriously complex. Most of the ingredients are easily sourced and familiar. All recipes have ingredients given in both US and metric measurements. The step by step directions are clear and easy to follow.
I really liked the informal and inviting text and the asides sprinkled throughout. In the introduction to the Lemon Meringue Cake recipe (p. 155) for example, the authors talk about the evolution of their cakes and other desserts toward less sweet presentations. They provide parallel measurements for the sweeter version as well. Many of the recipes include kitchen notes and tips. Nearly all are photographed clearly and well.
This is a solid reference and classic presentation. Five stars. Superlative.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
Tartine: A Classic Revisited is a beautifully photographed love letter to high end patisserie for the home kitchen. Released 1st Oct 2019 by Chronicle, it's 328 pages and available in hardcover and ebook formats. This is an updated and re-photographed extended version of the 2006 original with ~50% more content than the original.
These are lovely, many are challenging (what I think of as 'free weekend' baking), but many are perfectly achievable in the everyday home kitchen. The scones, for example, are my new standard go-to recipes for those baking days. I liked that the authors provide a wealth of tips and tricks for getting consistently good results and troubleshooting less-than-desirable occurrences. I loved that nothing seemed beyond the scope of inclusion; I never thought that English muffins were anywhere close to achievable outside of a commercial bakery, but these are good . (Note: the recipe calls for 510g of bread flour, I needed considerably more to get a workable dough).
The book is arranged in a logical accessible format: breakfast fare followed by tarts pies and fruits, glorious cakes, cookies, pastries, holiday baking, and a nice smattering of generalized recipes for things like basic dough, creams, sauces, and puddings. It also includes a cross referenced index. Rounding out the book is the best essay I've ever seen on grain processing and flour composition. The die-hard lab geek in me was in awe. I'm not anywhere close to being a baker or really even a serious foodie, but it struck me as odd that I had never really considered the composition of one of the most basic and ubiquitous of ingredients before.
This is a good cookbook with a nice spread of recipes from the very basic to the gloriously complex. Most of the ingredients are easily sourced and familiar. All recipes have ingredients given in both US and metric measurements. The step by step directions are clear and easy to follow.
I really liked the informal and inviting text and the asides sprinkled throughout. In the introduction to the Lemon Meringue Cake recipe (p. 155) for example, the authors talk about the evolution of their cakes and other desserts toward less sweet presentations. They provide parallel measurements for the sweeter version as well. Many of the recipes include kitchen notes and tips. Nearly all are photographed clearly and well.
This is a solid reference and classic presentation. Five stars. Superlative.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
May 15, 2020
Beautiful But with Errors Still
This is a beautifully photographed cookbook. It's an updated version of a previous cookbook put out by the bakery with the same name as the title, which is located in San Francisco. It has all the divisions you would expect in a baking book, like breakfast, cakes, and fruit pies. There are even two more unusual sections, one specifically for holidays and one of bakery basics, like tart dough variations and sweet prepared creams. The recipes, as you might imagine, are for the most part complex and so are ideal for the dedicated home baker who likes to try to reproduce what is made in the finest bakeries.
As stated in other reviews, there are some issues with correct numbers for ingredient amounts, like in the English Muffin recipe, and yields (the Maine croissant recipe). I haven't inspected all the other recipes myself to see if there may be any other questionable amounts, but of course, wrong amounts are always disturbing to find in a baking cookbook because baking is not just an art, it's a science that relies on precise measures. The publisher's website does have errata for this book, giving a new amount for the water for the poolish of the English muffin recipe. I am reviewing this book greater than 6 months after its publication, and I do not see where the Kindle edition on Amazon has been updated to reflect the proper amount for this poolish. It is relatively simple to update an eBook, so I'm not quite sure why this has not been done yet. Naturally, they'd have to wait for the next printing for the hardcover, but eBooks can be corrected quickly and easily. All in all, though, I did enjoy looking through these recipes, but I would be afraid to try out too many for fear of other errors.
I received a free copy of this book, but that did not affect my review.
My book blog: https://www.readingfanaticreviews.com
This is a beautifully photographed cookbook. It's an updated version of a previous cookbook put out by the bakery with the same name as the title, which is located in San Francisco. It has all the divisions you would expect in a baking book, like breakfast, cakes, and fruit pies. There are even two more unusual sections, one specifically for holidays and one of bakery basics, like tart dough variations and sweet prepared creams. The recipes, as you might imagine, are for the most part complex and so are ideal for the dedicated home baker who likes to try to reproduce what is made in the finest bakeries.
As stated in other reviews, there are some issues with correct numbers for ingredient amounts, like in the English Muffin recipe, and yields (the Maine croissant recipe). I haven't inspected all the other recipes myself to see if there may be any other questionable amounts, but of course, wrong amounts are always disturbing to find in a baking cookbook because baking is not just an art, it's a science that relies on precise measures. The publisher's website does have errata for this book, giving a new amount for the water for the poolish of the English muffin recipe. I am reviewing this book greater than 6 months after its publication, and I do not see where the Kindle edition on Amazon has been updated to reflect the proper amount for this poolish. It is relatively simple to update an eBook, so I'm not quite sure why this has not been done yet. Naturally, they'd have to wait for the next printing for the hardcover, but eBooks can be corrected quickly and easily. All in all, though, I did enjoy looking through these recipes, but I would be afraid to try out too many for fear of other errors.
I received a free copy of this book, but that did not affect my review.
My book blog: https://www.readingfanaticreviews.com
October 27, 2019
I first heard of Tartine from Smitten Kitchen’s Blood Orange, Almond, and Ricotta cake (https://smittenkitchen.com/2016/01/bl...
), which is a fabulous treat and gluten-free I stumbled across a few years ago. I knew I needed to look into the Tartine Bakery cookbooks… I just haven’t really gotten to it yet. Thus, I was so surprised and excited to see this book, an update of their previous cookbooks in Netgalley!
This book doesn’t seem like it’s for the beginning baker. There are a lot of steps like making your own doughs and different components like pastry cream. I actually think I’m about the target audience—someone who is pretty confident in the kitchen but isn’t quite clear on how a genoise is different from normal cake. Someone who wants to take their baking game from “normal American home cook” to “yeah, I might last a few weeks on Great British Bake Off.”
As I am somewhat gluten sensitive, I was happy to see a handful of gluten-free recipes (though I wish they were indexed as such). The photography in this book is gorgeous, and the instructions seem pretty clear. The only thing that confused me a bit was the fascination with matcha! Tartine Bakery is located in San Francisco, so I suppose that’s it? But there are SO MANY recipes that have “matcha variations!” Not my cup of tea (har har), but fine.
), which is a fabulous treat and gluten-free I stumbled across a few years ago. I knew I needed to look into the Tartine Bakery cookbooks… I just haven’t really gotten to it yet. Thus, I was so surprised and excited to see this book, an update of their previous cookbooks in Netgalley!
This book doesn’t seem like it’s for the beginning baker. There are a lot of steps like making your own doughs and different components like pastry cream. I actually think I’m about the target audience—someone who is pretty confident in the kitchen but isn’t quite clear on how a genoise is different from normal cake. Someone who wants to take their baking game from “normal American home cook” to “yeah, I might last a few weeks on Great British Bake Off.”
As I am somewhat gluten sensitive, I was happy to see a handful of gluten-free recipes (though I wish they were indexed as such). The photography in this book is gorgeous, and the instructions seem pretty clear. The only thing that confused me a bit was the fascination with matcha! Tartine Bakery is located in San Francisco, so I suppose that’s it? But there are SO MANY recipes that have “matcha variations!” Not my cup of tea (har har), but fine.
September 23, 2019
A revised/updated version of a well-loved 13 year old recipe book.
The introduction explains the bakers' philosophies and the reasons why the updated recipe book was created and I feel really needs to be read to fully understand the book.
Mouth-watering photographs abound! Really stunning.
The recipes themselves are well laid out with ingredients; method and kitchen notes or other information required all together. I especaially liked the fact that the measurements of the ingredients were in two forms (cups and teaspoons etc along with ml and kg). This is really useful.
I really liked the versatility of several recipes, for example the brioche. You get given the recipe PLUS you get recipes on how to use both the brioche dough and baked bread in various other ways. Very practical.
Best chapter? I'd have to say "Cookies"! I can especially see my children having fun in the kitchen with those recipes.
Thank you to NetGalley and the publishers for allowing me the chance to read this book.
The introduction explains the bakers' philosophies and the reasons why the updated recipe book was created and I feel really needs to be read to fully understand the book.
Mouth-watering photographs abound! Really stunning.
The recipes themselves are well laid out with ingredients; method and kitchen notes or other information required all together. I especaially liked the fact that the measurements of the ingredients were in two forms (cups and teaspoons etc along with ml and kg). This is really useful.
I really liked the versatility of several recipes, for example the brioche. You get given the recipe PLUS you get recipes on how to use both the brioche dough and baked bread in various other ways. Very practical.
Best chapter? I'd have to say "Cookies"! I can especially see my children having fun in the kitchen with those recipes.
Thank you to NetGalley and the publishers for allowing me the chance to read this book.
October 9, 2019
4.5 stars
A thank you to Netgalley for providing an ARC for my honest and unbiased opinion.
Celebrations:
-Gorgeous photography
-Includes both ingredient weights and volumes, which experienced bakers will greatly appreciate
-Updated with use of grains growing in popularity and not used in previous edition
-Almost 70 new recipes, and handful of which are gluten-free
Pauses:
-Would not recommend for most beginners in the kitchen
-Some recipes are complex in terms of time and steps and may feel overwhelming, however those that are not too new to the kitchen should be comfortable following the steps and can trust that the recipes have been properly tested for home baking
-Although not difficult to find, there are some lesser used ingredients that bakers will need to source if they don’t already stock in their own pantries
-Only a handful of recipes are gluten-free, would not recommend to purchase for that purpose alone
Highly recommend to add to library culinary collections as well as for gift giving to adventurous bakers & semi-experienced cooks
A thank you to Netgalley for providing an ARC for my honest and unbiased opinion.
Celebrations:
-Gorgeous photography
-Includes both ingredient weights and volumes, which experienced bakers will greatly appreciate
-Updated with use of grains growing in popularity and not used in previous edition
-Almost 70 new recipes, and handful of which are gluten-free
Pauses:
-Would not recommend for most beginners in the kitchen
-Some recipes are complex in terms of time and steps and may feel overwhelming, however those that are not too new to the kitchen should be comfortable following the steps and can trust that the recipes have been properly tested for home baking
-Although not difficult to find, there are some lesser used ingredients that bakers will need to source if they don’t already stock in their own pantries
-Only a handful of recipes are gluten-free, would not recommend to purchase for that purpose alone
Highly recommend to add to library culinary collections as well as for gift giving to adventurous bakers & semi-experienced cooks
August 21, 2019
This book was received as an ARC from Chronicle Books in exchange for an honest review. Opinions and thoughts expressed in this review are completely my own.
I am familiar with Tartine Bakery featured on food network and other cooking shows and I am familiar with their first cookbook but, I have never seen or read anything so extravagant as this one and looking at all the delicious recipes just makes my mouth water. I am excited to try a lot of the recipes including the glazed croissants, pain du chocolate, egg and bacon brioche and of course the morning buns. I can't wait to attempt some of those recipes and if they are easy enough, we just might feature this book at a future cooking demo. The pictures alone will attract our community to this book and we can't wait to share it with everyone.
We will consider adding this title to our Cookbook collection at our library. That is why we give this book 5 stars.
I am familiar with Tartine Bakery featured on food network and other cooking shows and I am familiar with their first cookbook but, I have never seen or read anything so extravagant as this one and looking at all the delicious recipes just makes my mouth water. I am excited to try a lot of the recipes including the glazed croissants, pain du chocolate, egg and bacon brioche and of course the morning buns. I can't wait to attempt some of those recipes and if they are easy enough, we just might feature this book at a future cooking demo. The pictures alone will attract our community to this book and we can't wait to share it with everyone.
We will consider adding this title to our Cookbook collection at our library. That is why we give this book 5 stars.
September 8, 2019
Tartine by Elisabeth Prueitt and Chad Robertson is an absolutely gorgeous book filled with tons of color photos depicting the book's recipes. If you love to bake, as I do, you will love Tartine. You will find the following chapters in their cookbook:
Breakfast
Tarts, Pies, Fruit
Cakes
Cookies
Pastries and Confections
Holiday
Basic Bakery Recipes
Some of the recipes you'll find include:
Tartine Morning Buns
Chocolate Pudding Pie
Millionare's Chocolate Caramel Tart
Banana-Date Tea Cake
Marbled Pound Cake
Whole Grain Shortbread
Mexican Wedding Cookies
Thumbprint Cookies
Lemon Bars on Brown Butter Shortbread
Chocolate Friands
Maple-Glazed Pecans
Pecan Maple Pie with Kumquats and Bourbon
Soft Glazed Gingerbread
The recipes are written using both weights (metric) or measures i..e. traditional measuring cups and spoons.
Recommend.
Review written after downloading an uncorrected galley from NetGalley.
Breakfast
Tarts, Pies, Fruit
Cakes
Cookies
Pastries and Confections
Holiday
Basic Bakery Recipes
Some of the recipes you'll find include:
Tartine Morning Buns
Chocolate Pudding Pie
Millionare's Chocolate Caramel Tart
Banana-Date Tea Cake
Marbled Pound Cake
Whole Grain Shortbread
Mexican Wedding Cookies
Thumbprint Cookies
Lemon Bars on Brown Butter Shortbread
Chocolate Friands
Maple-Glazed Pecans
Pecan Maple Pie with Kumquats and Bourbon
Soft Glazed Gingerbread
The recipes are written using both weights (metric) or measures i..e. traditional measuring cups and spoons.
Recommend.
Review written after downloading an uncorrected galley from NetGalley.
September 29, 2019
I received a free copy of this book from NetGalley in exchange for an honest review.
First--this book is GORGEOUS. Pictures are so important in a cookbook and these are some of the best cookbook pictures I have ever seen. The next wonderful thing about Tartine: A Classic Revisted is that it gives you options for gluten free and Einkorn flour recipes, as well as regular flour.
There are many wonderful bakery recipes, including several different types of tart dough, pies, cakes, cookies, croissants, scones, and even a Holiday section. The recipes that jump out at me and make me want to try them immediately are Cranberry Upside Down Cake, Croissant Baklava Knots, Einkorn donuts, Shaker Lemon Pie, and Granola Bark. The photo of the savory Cake Au Olives with olives, cheese, and ham makes my mouth water.
The instructions are clear and concise, and even newer bakers can make these recipes with success. I highly recommend this book.
First--this book is GORGEOUS. Pictures are so important in a cookbook and these are some of the best cookbook pictures I have ever seen. The next wonderful thing about Tartine: A Classic Revisted is that it gives you options for gluten free and Einkorn flour recipes, as well as regular flour.
There are many wonderful bakery recipes, including several different types of tart dough, pies, cakes, cookies, croissants, scones, and even a Holiday section. The recipes that jump out at me and make me want to try them immediately are Cranberry Upside Down Cake, Croissant Baklava Knots, Einkorn donuts, Shaker Lemon Pie, and Granola Bark. The photo of the savory Cake Au Olives with olives, cheese, and ham makes my mouth water.
The instructions are clear and concise, and even newer bakers can make these recipes with success. I highly recommend this book.
July 15, 2019
A bakers delight. Tartine A Classic Revised by Elisabeth Prueitt and Chad Robertson from Chronicle Books is everything I could ask for in a cookbook. The pictures are gorgeous and the recipes are inviting. Something important to me for a cookbook is the formatting of the recipes and the recipes in Tartine Revise edition are formatted to be easily followed. This revised edition has 67 new recipe and 55 updated recipes including Einkorn Doughnuts, wow. There are several recipes using Einkorn flour and gluten-free recipes. I have the original book and will get a hard copy of this beautiful, fun book. It's definitely a book anyone who loves to bake, or loves beautiful books will want to own. All cookbook collectors will want to get this amazing book.
I received an ARC from NetGalley and this is my unbaised review.
I received an ARC from NetGalley and this is my unbaised review.
July 21, 2019
Warning do not read this book when hungry.
Beautiful layout with mouth watering photographs. This is must for people that like to see the finished product. Also some of photographs shows the procedure used with the croissant dough which is helpful.
I was amazed at the number of recipes in various categories that are contained in this book. Some are easy and others are a bit more complex but the detailed instructions will help you archive the result if you take your time to take it step by step.
One of the things I really liked about this book that unlike some cookbooks it does not repeat the same information over and over. If a certain recipe requires a specific filling or dough it doesn't add all that info to each recipe but names it with the page number to go to. Yes you will be flipping some pages but it is the more efficient way of doing the layout.
Beautiful layout with mouth watering photographs. This is must for people that like to see the finished product. Also some of photographs shows the procedure used with the croissant dough which is helpful.
I was amazed at the number of recipes in various categories that are contained in this book. Some are easy and others are a bit more complex but the detailed instructions will help you archive the result if you take your time to take it step by step.
One of the things I really liked about this book that unlike some cookbooks it does not repeat the same information over and over. If a certain recipe requires a specific filling or dough it doesn't add all that info to each recipe but names it with the page number to go to. Yes you will be flipping some pages but it is the more efficient way of doing the layout.
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