Tartine | Elisabeth Prueitt, Chad Robertson | Ah, the perfect book on baking!

Tartine | Elisabeth Prueitt, Chad Robertson | The best

books:

Tartine

	Tartine Elisabeth Prueitt, Chad Robertson Chronicle Books, 2006 - 224 pages average customer review:based on 19 reviews view larger image
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highly recommended

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.

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Ah, the perfect book on baking!

All I can say is, Wow. Tartine is not only one of the most delicious bakeries anywhere, but they have created a cookbook that lives up to the food they serve.

The pictures are illustrative and gorgeous. The writing is clear and succinct. But best of all, the recipes are thorough. I love how they give such detailed descriptions and explanations on all of the delicious sweets so that you can recreate them exactly. This book is a joy to read. My highest recommendation (and this comes from someone who has too many cookbooks and bakes too many sweets).

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The best

My children loved, my husband loved, my friends loved them too. The best chocolate friands ever! From Tartine's book.

The Next Best Thing to Being There

After a visit to Tartine (which was well worth the 25 minute wait and the packed dining area), I knew I had to buy this book. It's gorgeous, has dependable recipes, and brings back great memories of a wonderful trip to San Francisco with good friends.

I've received many complements on the desserts I've made from this book. A couple of friends have bought the book on the strength of tasting those creations, despite not having visited Tartine itself.

I have many baking books, but turn to "Tartine" often, especially when I want something classic and a cut above average. It's probably not a beginner's baking book, but if you have some experience, or are a confident beginner, you won't go wrong.

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Great book but...

It's a really nice book, full of good recipes, great if you're looking for a gift. Beautifully made and very good explained. The only "but" it would be the lack of photographs. For the people who knows how the recipes looks like must be great, but I haven't had the luck of being into this Tartine bakery, so I can hardly imagine how most of the things should look like. Anyway, the recipes are great. I would recommend it.

Three bad recipes, one disappointed baker

I made the truffles, toffee, and almond rochers. The truffles were not nearly as tasty and creamy as Mark Bittman's two ingredient truffles, nor have they stood up to storage as well. I made the toffee twice, since I messed up the recipe for the first time but still it tasted delicious, only to discover that my mess-up was better than the recipe, which crumbled in a disastrous way. I'm convinced there's too little butter. Only the almond rochers came out halfway decently.

I see other reviewers mostly adore this cookbook. Maybe I chose bad recipes. But I do bake a lot, so I know my way around the kitchen pretty well. And with me, three strikes and you're out.

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reviews: page 1, 2, 3, 4

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