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Tartine Hardcover – August 24, 2006

4.5 out of 5 stars 145 customer reviews

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Editorial Reviews

About the Author

Pastry chef Elisabeth Prueitt and her husband, renowned baker Chad Robertson, are the co-owners of Tartine Bakery and the Bar Tartine restaurant in San Francisco. Elisabeth'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.

Pastry chef Elisabeth Prueitt and her husband, renowned baker Chad Robertson, are the co-owners of Tartine Bakery and the Bar Tartine restaurant in San Francisco. Elisabeth'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 Rosé.
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Product Details

  • Hardcover: 224 pages
  • Publisher: Chronicle Books; 1st edition (August 24, 2006)
  • Language: English
  • ISBN-10: 0811851508
  • ISBN-13: 978-0811851503
  • Product Dimensions: 8.8 x 1.1 x 10.2 inches
  • Shipping Weight: 2.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (145 customer reviews)
  • Amazon Best Sellers Rank: #13,622 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Stepone VINE VOICE on June 1, 2007
Format: Hardcover
Updates August '08: Just wanted to reiterate how successful these recipes are. Since my first review, I've baked several more cakes, a couple of tarts, and the brioche (of 3 versions I've tried, by far my favorite, better than the version in Baking with Julia). This book has a large section of bavarian style cakes, and I credit the authors for this becoming my very favorite type of cake. I've tried the passion fruit-lime cake and also the strawberry bavarian, and they came out so delicious, light, ethereal even. The lemon curd recipe is also delicious. This is my go-to baking book now, especially for cakes. The recipes really highlight quality, fresh ingredients, and they're never overly sweet or fussy. In addition to the weddings cakes (mentioned below), I've brought Tartine cakes to friends, family, and the office, and--assuming they are being honest--everyone says they are among the best they've had. I believe them because I agree, and I give full credit to the authors for that.

One note, however, is that the basic cake recipes produce more batter than needed to fill the pan. For me, this usually means a 6-inch cake for the freezer, which is a treat.

Usually I try not to review any book until I've cooked at least 3 recipes from it (which is often 3 more recipes than some of the highly-ranked cookbook reviewers around here try). Technically, I've only prepared 2 from this book: croissants and tres leches cake. However, that cake involved the recipe for a coconut chiffon cake, caramel, and vanilla pastry cream, in addition to the syrup and cream for assembling the final cake. That, coupled with the intricate nature of the croissant recipe, gives me enough evidence to say that this is an excellent baking book, a great addition to any baker's collection.
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Format: Hardcover
I am always very impressed when I find cookbooks whose recipes have been tested meticulously by the authors. That's an evidence of honesty and hard work. This book is simply the very best desserts cookbook I have ever used. Not being a very good cook, I find the recipes to be easy to follow and accurate. I also like that most of the recipes call for minimum amount of sugar needed. As a result, the final products taste light and flavors of ingredients really come through without being masked by excessive sweetness.
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Format: Hardcover
I agree with K Cole and Cricket's reviews. There are quite a few typos in this book. Some apparent prior to baking and some only apparent upon tasting the baked goods. I bake daily and I have had one too many failures with this cookbook even when scaling all of my ingredients. I can only hope that someone gets in the test kitchen and corrects the errors for the next edition.
I will give this cookbook two more recipe tries because I want to love it. Paging thru it makes me wish the bakery were in my city and right up the road.
I'll follow up again and with fingers crossed I'll be adding stars to my review
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Format: Kindle Edition Verified Purchase
I don't know if there was an issue in the editors scaling, or poor translation, but there are really off recipes in this book. While I do not claim to be a professional pastry chef (I do bake artisan breads for a hobby), even the novice baker can spot issues trying these recipes. For instance, let's take basic crusts. She suggests baking a sablee crust (basic sweet pie/tart crust). She notes to bake at 325 for 9-11 minutes. I am certain her intent was for 425 (at 325, you get a melted mess, as the crust won't bake before the butter melts, and the crust will still be wet batter after 12 minutes). She also notes a "3-2-1" recipe, where you take three parts flour, two parts fat, one part liquid (this is correct, one of the first things students learn to make). However, the recipe that it describes doesn't come close to the ratios by weight nor by volume.

I'm sure Mrs Prueitt has a wonderful bakery and is a skilled chef. I don't know if something was missed when scaled for the home baker, or maybe something the publisher did, but the book itself is thus-far terrible.
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Format: Hardcover Verified Purchase
As someone mentioned before me, the true test of a cookbook is the success of its recipes. I have been baking my way through the Tartine cookbook since September, with near perfect results for every recipe. This has now become my "go-to" book for family gatherings, holidays, and every day baking. I have never been a fan of certain desserts, namely Lemon Bars or Pecan Pie, but since they are listed in the book, I decided to give them a try. The Lemon Bars are now one of my favorites, and many of my coworkers have proclaimed them the best they have ever tasted. The base of the lemon bars is crispier than similar recipes, and stays that way even after being refrigerated for a day or two- no more soggy crust! The lemon flavor really pops with the addition of zest and extra lemon juice, so be sure and scale them back if you want a more subdued flavor (I have tried it with the full amount, and scaling it back a few tablespoons). The Pecan Maple pie is another recipe that I make quite often; I have made it at least 12 times in the past 2 months. I use orange zest instead of kumquats, because it is easier to obtain in my town.

I have currently made the following recipes from the book on numerous occasions: Croissants, Pain au Chocolat, Morning Buns (recipe not in book), Devil's Food Cake, Pecan Maple Pie, Almond Lemon Tea Cake (another hit with friends), Pumpkin Tea Cake, Brownies, Chocolate Truffles, Flaky Tart Dough, Sweet Tart Dough, Pecan-Bourbon Pralines, Double Chocolate Cookies, Apple Crisp, and several more.

It is worth noting that you "need" a stand mixer for many recipes, including the croissants. As the authors of the book frequently say, read the recipes carefully before attempting to make them.
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