Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites (Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts For Pastry Chefs)
ISBN: 1452178739
EAN13: 9781452178738
Language: English
Release Date: Oct 1, 2019
Pages: 400
Dimensions: 1" H x 10" L x 9" W
Weight: 1.737243 lbs.
Format: Hardcover

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

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Book Overview

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.

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Book Reviews (6)

3
  |   6  reviews
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2
   Recipes for frustration!
It's all about chemistry and trust, said Bundi. Chemistry is the study of how molecules are arranged and function in a chemical compound. Once you follow the instructions and put it in the oven, you have to trust it will come out right because there's no going back, he said. The recipes, as others have noted, have errors in the quantities of ingredients and by a large margin. Anyone can tell you who has had this happen to them, it's a maddening exercise.
 
4
   Beautiful
This book is probably worth getting even if you have the original. Simply put, the morning bun is reason enough to eat. There are several concerns, however, that the NIH may not be able to meet its goals. The image is so small, it's almost invisible. The problem is, it makes it hard to use when you're trying to bake with it. It is welcome to use unusual grains, he said. Some of the more annoying aspects of the matcha powder craze are maddeningly trendy, like the overuse of matcha powder. But, like everything else, leaves are edible. What's more, Microsoft calls it: "Quantifying Success." A final sadness is the omission from the original zucchini tea cake -- the best version of zucchini bread I've ever had.
 
2
   Poor quality book, complicated recipes
I have the book by Chad Robertson and I'm surprised Tartine is a lot cheaper. The pages are not glossy like the other book and there is no photograph of many of the recipes. The content is also problematic as many of the recipes are too complicated and not what an amateur home baker would get excited about. Yes, I'm coming back for the second book.
 
4
   Some quantities look suspicious
The book is beautiful, but there are some concerns with the proofreading of quantities. For example, the croissant dough recipe indicates a yield of 1.6 kilograms of croissant dough, but that is the weight of the detrempe. After adding the croissant dough to the roll-in butter, the weight of the croissant drops to just under 2 kilograms. I wonder if there are recipes for croissants that could be derived from the croissant dough. Some have also noted problems with the English muffin recipe. A poolish is typically equal in weight of liquid and flour, but not in volume. Note the name of the restaurant because the recipe calls for a poolish. The resulting muffin is a very wet concoction of water, cocoa and salt which will not form a cohesive ball after a few minutes of mixing as the directions suggest. I suspect that these are proofreading issues but it makes me wonder how many more exist throughout the book.
 
3
   some problems
The first time I tried making pesto, I had a disaster. I followed the recipe exactly, double checking to make sure I had all the ingredients measured correctly. Instead of making a dough, I got a messy liquid batter. I kept adding more flour, but that didn't work and I ended up throwing the whole mess away. I am now convinced that there must be a typo or error in the list of ingredients. The poulish calls for 1 cup of flour and 1 cup of water, plus a small amount of yeast. One cup of water has got to be wrong-way too much, Mr. Rule told the judge. I would like to try more of these, and I hope that they are accurate. My trust level is now not high, which is too bad.
 
2
   Not good for gluten free options
I was looking forward to this book because it was advertised as having gluten-free variations. It's disappointing to say the least. None of the pie bases provide a GF variation, and there are only a handful of GF recipes in the book. It's disappointing to say the least.
 
1