Tartine (Hardcover)

by Elisabeth Prueitt (Author), Chad Robertson (Author), France Ruffenach (Photographer), Alice Waters (Foreword)
Key Phrases: flaky tart dough, lift off the pan sides, pan unlined, Basic Chiffon Cake, Sweet Tart Dough, Chiffon Cake (more...)

Editorial Reviews

Product Description
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'oeuvres—and, 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.

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. 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.

Product Details

• Hardcover: 224 pages
• Publisher: Chronicle Books (August 24, 2006)
• Language: English
• ISBN-10: 0811851508
• ISBN-13: 978-0811851503
• Product Dimensions: 10 x 8.4 x 1.1 inches
• Shipping Weight: 2.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars See all reviews (27 customer reviews)
• Amazon.com Sales Rank: #24,302 in Books (See Bestsellers in Books)

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  #4 in	Books > Cooking, Food & Wine > Baking > Pastry
  #63 in	Books > Cooking, Food & Wine > Baking > Desserts
  #72 in	Books > Cooking, Food & Wine > Meals > Sweets

Customer Reviews

Most Helpful Customer Reviews

60 of 60 people found the following review helpful:

5.0 out of 5 stars This book works, and it's fantastic, June 1, 2007

By	Stepone (TX) - See all my reviews

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.

I've tried croissants before, struggled with the technique, and failed to approximate the taste of a good, buttery, proper croissant. I followed the detailed instructions here exactly, and I got exactly what I want. My French husband approved, and my mom and sister and I ate them up far too quickly. The dough wasn't easy, but it made a true croissant. I especially like Tartine's extra touch of baking them a little darker than most other recipes.

As for the tres leches cake, I'll say nothing as to its authenticity, since I wouldn't really know. As far as the recipe, though, it's utterly manageable: instructions and measurements are accurate and clear. The results: absolutely delicious, maybe the best non-chocolate cake I've made. The coconut chiffon is moist and tender, and the coconut syrup, caramel, and vanilla pastry cream make it so moist, flavorful, and satisfying. Another touch I liked was the small touch of lemon juice in the caramel. I haven't made it before, but I don't recall this as a standard addition in recipes I've seen. But it was definitely worth eating with a spoon. Probably a dozen or more people sampled this cake over the weekend, and they all loved it.

I look forward to trying the devil's food cake and the brioche, and I'm confident that they'll turn out as well as what I've made so far.

Added later:
I also tried the devil's food cake recipe (Which includes recipes for the cake, caramel, ganache). It was a bit involved, but the directions were again very clear and spot on: I knew what to look for and even my first try came out great. I ended up making about 4 batches of the recipe and using it for my brother's grooms cake. Had raves from dozens of people.

Also, ended up using the tres leches chiffon cake for part of the brides cake, which also got tons of great feedback.

I look forward to working through this book even further.

40 of 41 people found the following review helpful:

5.0 out of 5 stars The Very Best!, November 23, 2006

By	A reader "A reader" (Honolulu, HI USA) - See all my reviews

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.

21 of 22 people found the following review helpful:

5.0 out of 5 stars So far, so good, December 12, 2006

By	T. Parker (Minnesota) - See all my reviews (REAL NAME)

I made the gingerbread cookies and they are spectacular. I like that the recipe is fairly simple, but the results are extra-special in taste and appearance. My only suggestion is that you need to read the WHOLE recipe pretty thoroughly before getting started. Little details, like the need to keep the dough overnight before rolling out, seem to be tucked into paragraphs which can get missed if you skim like I do.

Looking forward to testing some more!