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Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites (Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts for Pastry Chefs)

Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites (Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts for Pastry Chefs) cover

Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites (Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts for Pastry Chefs)

By  Elisabeth M. Prueitt , Chad Robertson , Foreword by  Alice Waters , Photographs by  Gentl + Hyers
$ 40.00
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Winner of the 2020 IACP Award for Best Cookbook, Food Photography & Styling

The New York Times "Best Cookbooks of Fall 2019"

House Beautiful's,/i> "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.

Elisabeth Prueitt is a cookbook author and the cofounder of Tartine Bakery and Tartine Manufactory. She lives in San Francisco.

Gentl + Hyers are New York–based food and lifestyle photographers.

ISBN: 9781452178738

ISBN-10: 9781452178738

Publisher: Chronicle Books

Publication Date: 10/01/2019 - 12:00am

On Sale: 10/01/2019 - 12:00am

Pages: 328

Language: English

Categories

Cooking / Methods / Baking

Cooking / Individual Chefs & Restaurants

Cooking / Courses & Dishes / Desserts