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Tartine: Revised Edition: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites Kindle Edition
by
Elisabeth Prueitt
(Author),
Chad Robertson
(Author),
Alice Waters
(Author, Foreword),
Gentyl & Hyers
(Photographer)
&
1
more
Format: Kindle Edition
Chad Robertson
(Author)
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Product description
About the Author
Elisabeth Prueitt is the co-founder of the San Francisco–based Tartine Bakery and Tartine Manufactory and the owner of the ice cream shop Cookies & Cream. She is the author of the original Tartine cookbook and Tartine All Day, a James Beard Best Pastry Chef Award repeat nominee and winner, and the founder of the Conductive Education Center of San Francisco.
--This text refers to the hardcover edition.
Review
Elisabeth Prueitt and Chad Robertson of Tartine have grown their famed San Francisco bakery into a small empire, with branches in Los Angeles and Seoul, South Korea, and have written five cookbooks between them. Now, 13 years after the release of their celebrated first book, Tartine, they've gone back to their roots with Tartine: A Classic Revisited. It features 68 new recipes, including their beloved morning buns (a sweet roll made with croissant dough and filled with orange-scented cinnamon sugar), as well as updates to older ones to reflect current tastes. Alternative flours abound, and more modern flavors run through traditional pastries. The recipes can be involved, and produce absolute showstoppers, but the book is also full of more accessible classics like shortbread and brownies. - New York Times, A Best Fall Cookbook of 2019
Liz and Chad created much more than a bakery. They tapped into a next-level frequency and, thankfully, we can all tune in. The breadcrumb trail comes full circle with this revisit to the original Tartine classic. I am inspired by where they've been, love where they are, and I'm excited to see where they take us next.--Chris Bianco, Pizzeria Bianco, Tartine Bianco, and author of Bianco
Tartine changed the pastry scene in San Francisco, and it quickly became a must-stop in the city. Their superlative croissants were the star, but their other treats (justifiably) won accolades as well. The original Tartine cookbook took us into their kitchen, and Elisabeth and Chad's exciting update adds all-new recipes, gluten-free versions, and gorgeous photos to their classic baking book. If you can't make it to the bakery (but even if you can), you'll want to add Tartine: A Classic Revisited to your collection!
-David Lebovitz, author of My Paris Kitchen and Drinking French
Tartine Bakery opened in 2002, and in the intervening years, it has become an anchor for the neighborhood, a defining institution for the city of San Francisco, and a beacon of taste and flavor for people the whole country over. In short, Tartine is about as authentic--and indispensable--as a bakery can get. No wonder people are still lining up. --Alice Waters, American chef and owner of Chez Panisse in Berkeley, California from the foreword
This revised edition of the beloved baking bible is basically a brand new book, with 55 updated recipes you may already know and love (but better), plus 68 totally new ones, including gluten-free options and the sought-after recipe for the bakery's lauded morning bun. As you can tell, the photographs are stunning too. --Chowhound --This text refers to the hardcover edition.
Liz and Chad created much more than a bakery. They tapped into a next-level frequency and, thankfully, we can all tune in. The breadcrumb trail comes full circle with this revisit to the original Tartine classic. I am inspired by where they've been, love where they are, and I'm excited to see where they take us next.--Chris Bianco, Pizzeria Bianco, Tartine Bianco, and author of Bianco
Tartine changed the pastry scene in San Francisco, and it quickly became a must-stop in the city. Their superlative croissants were the star, but their other treats (justifiably) won accolades as well. The original Tartine cookbook took us into their kitchen, and Elisabeth and Chad's exciting update adds all-new recipes, gluten-free versions, and gorgeous photos to their classic baking book. If you can't make it to the bakery (but even if you can), you'll want to add Tartine: A Classic Revisited to your collection!
-David Lebovitz, author of My Paris Kitchen and Drinking French
Tartine Bakery opened in 2002, and in the intervening years, it has become an anchor for the neighborhood, a defining institution for the city of San Francisco, and a beacon of taste and flavor for people the whole country over. In short, Tartine is about as authentic--and indispensable--as a bakery can get. No wonder people are still lining up. --Alice Waters, American chef and owner of Chez Panisse in Berkeley, California from the foreword
This revised edition of the beloved baking bible is basically a brand new book, with 55 updated recipes you may already know and love (but better), plus 68 totally new ones, including gluten-free options and the sought-after recipe for the bakery's lauded morning bun. As you can tell, the photographs are stunning too. --Chowhound --This text refers to the hardcover edition.
Product details
- ASIN : B07V3TTKRQ
- Publisher : Chronicle Books LLC; Illustrated edition (1 October 2019)
- Language : English
- File size : 53209 KB
- Text-to-Speech : Enabled
- Enhanced typesetting : Enabled
- X-Ray : Enabled
- Word Wise : Enabled
- Print length : 493 pages
-
Best Sellers Rank:
157,700 in Kindle Store (See Top 100 in Kindle Store)
- 60 in Dessert Baking
- 182 in Gluten Free Food
- 245 in Desserts
- Customer Reviews:
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Customer reviews
4.7 out of 5 stars
4.7 out of 5
831 global ratings
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Top reviews from other countries

Andrew D
3.0 out of 5 stars
A lovely produced book, with a few problems.
Reviewed in the United Kingdom on 17 November 2019Verified Purchase
A lovely produced book, with a few problems. The first and most annoying is the lack of metric weight measurements for ALL of the ingredient. It will give some of the dry ingredient in grams, some wet ingredients in ml, but then annoying omits all other additions and switches to the delivish "1/8 tsp" and "1 cup". It is so much easier to weigh everything, other than switching back and forth when making the recipe. Why go through the effort of giving weighted measurements but not follow through with all of ingredients?
Second some of the recipes seem a bit dumbed down. For a bakery making lots of its reputation on beautiful sourdough bread, I'm surprised to see a lack of levain in its few bread recipes.
Also be warned there is a weird obsession with Matcha. You can't go a few pages without it cropping up.
Other than that, it is beautiful to look at and I'm sure there are some good recipes in its pages.
Second some of the recipes seem a bit dumbed down. For a bakery making lots of its reputation on beautiful sourdough bread, I'm surprised to see a lack of levain in its few bread recipes.
Also be warned there is a weird obsession with Matcha. You can't go a few pages without it cropping up.
Other than that, it is beautiful to look at and I'm sure there are some good recipes in its pages.
28 people found this helpful
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GJA
3.0 out of 5 stars
Really a different book...
Reviewed in the United Kingdom on 6 December 2019Verified Purchase
I bought this as the updated version of the Tartine book, as I was interested in seeing how the bread recipes have evolved but really it's a pastry book. Disappointed.
8 people found this helpful
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Amazon Customer
5.0 out of 5 stars
Proper baking
Reviewed in the United Kingdom on 11 November 2019Verified Purchase
Beautifully presented, fantastic photography and recipes enticing.
2 people found this helpful
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Angela Ellis
5.0 out of 5 stars
There aren’t photos with every recipe
Reviewed in the United Kingdom on 4 August 2020Verified Purchase
Beautiful book, fabulous recipes. Maybe a bit too much Matcha as it appears 3-4 times if not more. The creamy cheesecake is pure perfection and quite simply the best cheesecake you’ll ever taste.

5.0 out of 5 stars
There aren’t photos with every recipe
Reviewed in the United Kingdom on 4 August 2020
Beautiful book, fabulous recipes. Maybe a bit too much Matcha as it appears 3-4 times if not more. The creamy cheesecake is pure perfection and quite simply the best cheesecake you’ll ever taste.
Reviewed in the United Kingdom on 4 August 2020
Images in this review

One person found this helpful
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Dah
1.0 out of 5 stars
Not for all
Reviewed in the United Kingdom on 25 January 2021Verified Purchase
This book is complicated. Too many types of flours. This first Tartine book of baking was nice. This one I will be return.