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Cooking, Food & Wine |
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Tartine
written by Elisabeth Prueitt, Chad Robertson
Studio : Chronicle Books
by Chronicle Books
Publisher : Chronicle Books
Released : 2006-08-24
Availability : Usually ships in 1-2 business days
Number of Items : 1
EAN : 9780811851503
Avg. Customer Rating: (based on 22 reviews)
List Price : $35.00
Our Price : $19.87
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Product Description |
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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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SIMPLY FANTASTIC! |
It's perfect! all receipe have perfect explication and recomnedations!!!, ademas casi todas las receipe have sus fotos!!! Perfect pictures!!
Love it! |
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quality of book |
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I think that the quality of the pages of the book, is an immediate turn off. A pity, since I awaited in such anticipation after seeing the book advertized on the Martha Stewart show, and the fact that it was quite expensive to have it sent to Israel. Maybe i am being a little picky, but the feel of the pages add to the desire to roam through the book, no excitement, and sorry that it cost me so very much. |
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Beautiful book not the best cookbook |
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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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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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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