πŸ“’ Author : Elisabeth Prueitt
πŸ“’ Publisher : Chronicle Books
πŸ“’ Release Date : 2013-10-29
πŸ“’ Pages : 224
πŸ“’ ISBN : 9781452136103
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : 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'oeuvresβ€”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.


πŸ“’ Author : Chad Robertson
πŸ“’ Publisher : Chronicle Books
πŸ“’ Release Date : 2013-10-29
πŸ“’ Pages : 304
πŸ“’ ISBN : 9781452100289
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : The Tartine Way β€” Not all bread is created equal The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine β€” A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Only a handful of bakers have learned the techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!


πŸ“’ Author : Chad Robertson
πŸ“’ Publisher : Chronicle Books
πŸ“’ Release Date : 2013-12-17
πŸ“’ Pages : 304
πŸ“’ ISBN : 9781452128467
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker.


πŸ“’ Author : Elisabeth Prueitt
πŸ“’ Publisher : Lorena Jones Books
πŸ“’ Release Date : 2017
πŸ“’ Pages : 368
πŸ“’ ISBN : 9780399578823
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : COOKING

SYNOPSIS : "An all-purpose, comprehensive cookbook with 225 recipes for the whole-foods way people want to eat and bake at home today, from James Beard Award-winning and best-selling author Elisabeth Prueitt, cofounder of San Francisco's acclaimed Tartine Bakery. In 1993, Elisabeth Prueitt and Chad Robertson opened Tartine Bakery in a modest storefront in the heart of San Francisco's Mission District and immediately changed the city's--and nation's--culinary landscape by popularizing rustic, wild yeast-leavened bread and wholesome and delicious cooking. In Tartine All Day, Tartine's first all-purpose (non-baking) cookbook, Prueitt shares 125 master recipes and 75 variations plus 25 DIY from-scratch techniques from her incredible repertoire of breakfasts, soups, salads, packable lunches, suppers, holiday staples, breads, and desserts, all guaranteed to transform daily home cooking. With 150 compelling photographs and recipes for instant classics (such as White Cheddar Macaroni and Cheese with Toasted Grain Gratin, Brined Pork Chops with Roasted Apples and Corn Spoon Bread, and Chicory Salad with Farro and Lemon-Buttermilk Dressing), plus Prueitt's gluten-free stand-bys, this hardworking resource will inspire and instruct home cooks in new and enduring ways"--


πŸ“’ Author : Nicolaus Balla
πŸ“’ Publisher : Chronicle Books
πŸ“’ Release Date : 2014-11-25
πŸ“’ Pages : 256
πŸ“’ ISBN : 9781452132358
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartineβ€”co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueittβ€”is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.


πŸ“’ Author : Beatrice Peltre
πŸ“’ Publisher : Roost Books
πŸ“’ Release Date : 2014-10
πŸ“’ Pages : 314
πŸ“’ ISBN : 9781611800784
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : Welcome to a world where flavors are collected as souvenirs and shared as heirlooms, and where the dishes are expressions of our "joie de vivre." With nearly 100 recipes and charming anecdotes, "La Tartine Gourmande" takes cooks on a journey, not only through the meals of the day but around the world, as Peltre revisits her inspiration for each dish.


πŸ“’ Author : Elisabeth M. Prueitt
πŸ“’ Publisher : Chronicle Books
πŸ“’ Release Date : 2019-10-01
πŸ“’ Pages : 400
πŸ“’ ISBN : 1452178739
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : This brilliantly revisited and beautifully rephotographed book is a totally updated edition of a go-to classic for home and professional bakersβ€”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 forβ€”including their most requested recipe, the Morning Bun. Favorites from the original 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 compendium a true collectible and must-have for bakers of all skill levels.


πŸ“’ Author : Lambert M Surhone
πŸ“’ Publisher :
πŸ“’ Release Date : 2011-06-13
πŸ“’ Pages : 96
πŸ“’ ISBN : 6136236575
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category :

SYNOPSIS : Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Tartine is a bakery in San Francisco, California, located in the Mission District, at 600 Guerrero Street (at 18th Street). Writing in the New York Times, food columnist Mark Bittman called it his favorite bakery in the U.S. In 2008 its owners, Elisabeth Prueitt and Chad Robertson, won James Beard Foundation Awards as the best pastry chefs in America, after previously being nominated for this award in 2006 and 2007.


πŸ“’ Author : Elisabeth Prueitt
πŸ“’ Publisher : Chronicle Books
πŸ“’ Release Date : 2019-10-01
πŸ“’ Pages : 400
πŸ“’ ISBN : 9781452178981
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : This brilliantly revisited and beautifully rephotographed book is a totally updated edition of a go-to classic for home and professional bakersβ€”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 forβ€”including their most requested recipe, the Morning Bun. Favorites from the original 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 compendium a true collectible and must-have for bakers of all skill levels.


πŸ“’ Author : Michelle Bakeman
πŸ“’ Publisher : CreateSpace
πŸ“’ Release Date : 2015-02-03
πŸ“’ Pages : 54
πŸ“’ ISBN : 1507832001
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : Experience Tartines like never before with the amazing recipes in this Tartine Bread Cookbook. With recipes varying from breakfast to dessert, you will find tons of tasty Tartines to try. For those who are not sure what a Tartine is; these delightful creations originated in San Francisco. They are a twist on the classic slice of bread that has the nation going wild! These pastries are simply a baker's dream! Indulge in delicious Tartine recipes from Sage Apple Monsieurs to Croque Tartiflette! The only problem you'll have is deciding which recipe to try first!