Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites

ePUB | 38 MB | 328 Pages

Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites ePUB

TartineWinner of the 2020 IACP Award for Best Cookbook, Food Photography & Styling

The New York Times “Best Cookbooks of Fall 2019”

House Beautiful’s, “Amazing New Cookbooks that also look Delicious on Your Shelf”

2020 IACP Awards Finalist–Food Photography & Styling

This brilliantly revisited and beautifully re-photographed baking 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 recipe 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 baking and pastry book a true collectible compendium and must-have for bakers of all skill levels.

More than 68 new recipes, Including gluten-free options

Almond Rochers ~ Apple Butter ~ Bacon + Eggs Brioche Bun ~ Banana Muffins ~ Black Tea Brownies with Caramel Swirl ~ Blueberry Pie ~ Brioche Jam Buns ~ Buche de Noel ~ Butterscotch Rum Tart ~ Cake Aux Olives ~ Candied Fennel Caramel Sauce ~ Cannelle ~ Cheddar Cheese Oat Crackers ~ Chocolate Buckwheat Tart Dough ~ Chocolate Chess Pie ~ Chocolate Pudding Pie ~ Chocolate Salted Buckwheat Cookies ~ Coconut Macaroons ~ Conchas ~ Creamy Cheesecake with Digestive Biscuit Crust ~ Croissant Baklava Knots & Coffee Cake ~ Dutch Apple Pie ~ Einkorn Doughnuts ~ English Muffins ~ Fausto’s Hot Dog ~ Fruit Cake ~ Flaky Tart Dough for Slab Pies ~ Gluten-Free Crumb Crust ~ Granola Bark Honey Spice Cake ~ Jam Tart ~ Linzer Torte ~ Matcha Almond Cream ~ Matcha Brulee Tart ~ Matcha Croissant ~ Matcha Marble Pound Cake ~ Matcha Pastry Cream ~ Matcha Strawberry Tart ~ Matcha Tart Dough ~ Matcha-Glazed Croissants ~ Mexican Wedding Cookies ~ Millionaire’s Chocolate Caramel Tart ~ Napoleon Cake ~ Oat Digestive Biscuits ~ Orange Passionfruit Preserves ~ Peanut Butter Honey Cookie ~ Pecan Diamonds ~ Raspberry Preserves ~ Rocky Road Brownies ~ Rugelach ~ Russian Napoleon Cake ~ Rye Tart Dough ~ Savory Scones ~ Shortbread with Einkorn and Rye Flour ~ Sour Cream Coffee Cake ~ Stone Fruit Pie ~ Strawberry and Rhubarb Pie ~ Sweet and Salty Pecans ~ Sweet Potato Cake with Meringue Topping ~ Tartine Franciscos ~ Tartine Morning Buns ~ Teff Carrot Cake ~ Thumbprint Cookies ~ Upside-Down Cake ~ Victoria Sponge

About the Author

James Beard award–winning chef, author, and founder of Tartine, Chad Robertson double- majored in culinary arts and baking and pastry at The Culinary Institute of America in Hyde Park, NY. In 2002, Robertson moved to California, where he opened Tartine Bakery (with Elisabeth Prueitt) in San Francisco. Chad co-authored Tartine, the bakery book originally published in 2006, and the updated edition, Tartine Revisited, published in 2018. In between, he authored and co-photographed Tartine Bread and authored and photographed Tartine Book No. 3. In 2010, Robertson opened a second location, Bar Tartine, and subsequently photographed and produced a book by the same name together with co-chefs and authors Nick Balla and Cortney Burns. He eventually closed Bar Tartine in order to focus on Tartine Manufactory in San Francisco and expansion into Los Angeles and Seoul, South Korea. Robertson’s first four books were James Beard Foundation award nominees. Tartine now operates three all-day cafes each in San Francisco and Los Angeles neighborhoods along with a baking commissary in both cities and five all-day cafes plus two commissaries in Seoul. In addition, Robertson co-founded Coffee Manufactory, which directly sources green coffee beans from a small group of global farmers, mirroring Tartine’s end-to-end grain-supply chain, which he has built over years of working with West Coast farmers. In 2020, Robertson co-wrote and co-recorded his first original audio book on sourdough bread, together with his friend and Tartine’s longtime director of bread, Jennifer Latham. Robertson and Latham are currently collaborating on a new full-length cookbook that showcases their latest innovations and techniques in bread baking, which will be released in fall 2021.

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