Tartine: A Classic Revisited - 55 All-New Recipes, 60 Updated Favorites
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- Create Date：2021-05-29 08:54:51
- Update Date：2025-09-06
- Status：finish
- Author：Elisabeth Prueitt
- ISBN：1452178739
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Summary
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。
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。
Reviews
James
，
Much much better than the original Tartine Bread book。 I haven't tried all the recipes but form what I read it looks to be super informative and very well thought out。 Much much better than the original Tartine Bread book。 I haven't tried all the recipes but form what I read it looks to be super informative and very well thought out。 。。。more
Eileen Zhou
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Not for allThis book is complicated。 Too many types of flours。 This first Tartine book of baking was nice。 This one I will be return。
Aaron Elliott
，
I noticed after the first ten pages this cookbook was way more advanced than 90% of what has come out of my oven。This is for the hipster baker who lives for what is mode， for what is rarely obtainable， and for the desserts which will make them feel good when they whisper to a friend they made from this book。I should have done more research before purchasing。 Some of the recipes look quite delicious。The reasonable ones I'll try。I wasn't expecting over ten recipes featuring Matcha。Why is Matcha no I noticed after the first ten pages this cookbook was way more advanced than 90% of what has come out of my oven。This is for the hipster baker who lives for what is mode， for what is rarely obtainable， and for the desserts which will make them feel good when they whisper to a friend they made from this book。I should have done more research before purchasing。 Some of the recipes look quite delicious。The reasonable ones I'll try。I wasn't expecting over ten recipes featuring Matcha。Why is Matcha now everywhere？？ It's been around for over a thousand years。 Why now？Here it is overused。 And in coffeecake！ I can't。 It made the picture moldy looking。I sure hope the creators of this book are impressed with each other。 They did not impress me。Too much style hardly any substance。 。。。more
Amy Chen
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Great for classic recipes， but could use more detailed instructions and pictures
Leah
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Am I adding this so that I hit my 2020 reading goal？ Yes。 Did I technically go through every single recipe during a fit of insomnia the other night and did I read the foreword and introduction in full？ Also yes， so it totally counts。
Janet Clark
，
Almond-Lemon Tea cake/loaf is comfort food， Chocolate Hazelnut tarts--still warm from the oven w/ a giant scoop of good vanilla ice cream--not difficult to make and a terrific way to impress those you love。 Check it out from your library if you can't afford to buy。 Almond-Lemon Tea cake/loaf is comfort food， Chocolate Hazelnut tarts--still warm from the oven w/ a giant scoop of good vanilla ice cream--not difficult to make and a terrific way to impress those you love。 Check it out from your library if you can't afford to buy。 。。。more
Elizabeth
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Don’t waste your time This book is mediocre at best。。。 butterscotch tarts without any actual butterscotch in them， shortbread cut through with cornstarch， scones that are technically biscuits （there’s actually a big difference between the two， something that is clearly beyond the author’s grasp）， the conchas and pastel de tres leches recipes in the book are a travesty to Latin American cuisine， not that they’ve done the French side of things much justice either。。。it was just all around bad。
Hazel
，
Tartine is one of my favorite bakeries， so I had to get their cookbook！ My favorite recipes from this book so far:Pie Crust — this is my go to pie crust recipe now; very flaky and easy to work with。Banana Cream Pie — made this a few times already; hubby’s favorite birthday treat！ Lemon Meringue Cake — no less than five components （Genoise ， Lemon Syrup， Lemon Cream， Caramel and Italian Meringue）; light， very lemony and not too sweet。So many more recipes I wanna try。 I have a favorite Brioche rec Tartine is one of my favorite bakeries， so I had to get their cookbook！ My favorite recipes from this book so far:Pie Crust — this is my go to pie crust recipe now; very flaky and easy to work with。Banana Cream Pie — made this a few times already; hubby’s favorite birthday treat！ Lemon Meringue Cake — no less than five components （Genoise ， Lemon Syrup， Lemon Cream， Caramel and Italian Meringue）; light， very lemony and not too sweet。So many more recipes I wanna try。 I have a favorite Brioche recipe from a different cookbook and Tartine’s cookbook gives me other ideas for brioche dough。 Definitely on my list next time I make Brioche！ 。。。more
John Akamatsu
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I'm glad I waited for the updated version as it includes the classic "Morning Buns"， although it was on the web。 The owners readily share their recipes and techniques， and even where they get ingredients。 Everything we have tried in this book has turned out amazingly， especially the fruit galette。 What looks like a rustic fruit tart becomes a tour de force at potlucks， with people fighting over the last piece。 #winthepotluckMy only gripe with this book is that it gives volume of salt， but never I'm glad I waited for the updated version as it includes the classic "Morning Buns"， although it was on the web。 The owners readily share their recipes and techniques， and even where they get ingredients。 Everything we have tried in this book has turned out amazingly， especially the fruit galette。 What looks like a rustic fruit tart becomes a tour de force at potlucks， with people fighting over the last piece。 #winthepotluckMy only gripe with this book is that it gives volume of salt， but never describes what kind of salt: table， kosher （Diamond or Morton？）， fine sea salt。 It would be one thing if salt was given by weight， but this leaves too much in the air for newer bakers。 。。。more
Sloane Zimmerman
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Mostly filled with elegant classic recipes， however I am a bit annoyed at the multitude of needlessly gluten-free recipes and the very trendy and overdone use of matcha in multiple recipes。
Jamie Jack
，
Beautiful But with Errors StillThis is a beautifully photographed cookbook。 It's an updated version of a previous cookbook put out by the bakery with the same name as the title， which is located in San Francisco。 It has all the divisions you would expect in a baking book， like breakfast， cakes， and fruit pies。 There are even two more unusual sections， one specifically for holidays and one of bakery basics， like tart dough variations and sweet prepared creams。 The recipes， as you might imagine， a Beautiful But with Errors StillThis is a beautifully photographed cookbook。 It's an updated version of a previous cookbook put out by the bakery with the same name as the title， which is located in San Francisco。 It has all the divisions you would expect in a baking book， like breakfast， cakes， and fruit pies。 There are even two more unusual sections， one specifically for holidays and one of bakery basics， like tart dough variations and sweet prepared creams。 The recipes， as you might imagine， are for the most part complex and so are ideal for the dedicated home baker who likes to try to reproduce what is made in the finest bakeries。As stated in other reviews， there are some issues with correct numbers for ingredient amounts， like in the English Muffin recipe， and yields （the Maine croissant recipe）。 I haven't inspected all the other recipes myself to see if there may be any other questionable amounts， but of course， wrong amounts are always disturbing to find in a baking cookbook because baking is not just an art， it's a science that relies on precise measures。 The publisher's website does have errata for this book， giving a new amount for the water for the poolish of the English muffin recipe。 I am reviewing this book greater than 6 months after its publication， and I do not see where the Kindle edition on Amazon has been updated to reflect the proper amount for this poolish。 It is relatively simple to update an eBook， so I'm not quite sure why this has not been done yet。 Naturally， they'd have to wait for the next printing for the hardcover， but eBooks can be corrected quickly and easily。 All in all， though， I did enjoy looking through these recipes， but I would be afraid to try out too many for fear of other errors。I received a free copy of this book， but that did not affect my review。My book blog: https://www。readingfanaticreviews。com 。。。more
Kay Bowen
，
I liked the writing。 The recipes were too trendy for me （but they were exactly as advertised in the book's description）。 Some of the illustrations were more arty than helpful， with one looking like a white plate with leaves （it was a picture of a cake from a ceiling mirror）。 I liked the writing。 The recipes were too trendy for me （but they were exactly as advertised in the book's description）。 Some of the illustrations were more arty than helpful， with one looking like a white plate with leaves （it was a picture of a cake from a ceiling mirror）。 。。。more
clare d。
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This book is gorgeous。 The recipes are very appealing and of the moment， but I found it a little too involved to become a part of my day-to-day cookery。 If you are looking for a special occasion book， this is a great option。 Obviously this is the work of a MASTERFUL baker and chef， but I had a hard time getting over the intimidation factor here。
Pixie
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4。5 🌟。 Very good to revise and add new recipes。 I admire the dedication and craft and appreciate that the creators respect home cooks enough not to dumb down the recipes。 Will I personally put in the effort to source specialty ingredients and go through time-consuming steps to make many of these recipes？ Probably to certainly not， at this point in my life。 But it's wonderful that they put it out there for people who will， or who just want to read about it。 ❤️ 4。5 🌟。 Very good to revise and add new recipes。 I admire the dedication and craft and appreciate that the creators respect home cooks enough not to dumb down the recipes。 Will I personally put in the effort to source specialty ingredients and go through time-consuming steps to make many of these recipes？ Probably to certainly not， at this point in my life。 But it's wonderful that they put it out there for people who will， or who just want to read about it。 ❤️ 。。。more
Jerry
，
This is a phenomenal baking book。 All of the recipes I’ve made so far have gone on my short list of things I want to make again。 The first recipe I made from it were the cheddar cheese oat crackers， pretty much an everything cracker with thyme， marjoram， cumin， caraway， sesame， and poppy。 The second， granola bark with hazelnuts， rolled oats， and almond flour along with flax seeds， sesame seeds， cinnamon， and vanilla。 And finally， yesterday （and today’s breakfast）， cranberry upside-down cake， wit This is a phenomenal baking book。 All of the recipes I’ve made so far have gone on my short list of things I want to make again。 The first recipe I made from it were the cheddar cheese oat crackers， pretty much an everything cracker with thyme， marjoram， cumin， caraway， sesame， and poppy。 The second， granola bark with hazelnuts， rolled oats， and almond flour along with flax seeds， sesame seeds， cinnamon， and vanilla。 And finally， yesterday （and today’s breakfast）， cranberry upside-down cake， with a great crunchy-caramel cranberry topping once the cake is turned right-side up。All of the recipes were easy—although I chose not to stand on top of the granola bark “to really get a good compression”。There are preparation-heavy recipes as well。 I’m not sure if the second recipe is meant to scare off readers with the instructions or entice them with the photographs—they look like amazing English muffins。 However， they also require not only starting the dough the night before （which attracts me to the recipe）， but very authentically getting up nearly three hours ahead of breakfast to make them （which does not）。 You will feel like a real chef if you make them。Depending on the ingredients， many of the measurements are given in both volume and weight。 Looking at the granola bark recipe， some of the weights are actually volumes—milliliters。 The column is really for metric measurements， but ends up usually being weight。 “For accuracy， we recommend weighing ingredients。” I only weighed the crème fraiche for the upside-down cake， and then only in reverse because I didn’t want to pour the thick cream into a measuring cup and then into the bowl。 So I measured the jar， then measured the jar again after I’d gotten as much of the cream out as I could， and then added a few tablespoons of buttermilk to make up the difference。Many of the recipes call for crème fraiche， which is most easily acquired by mixing a little buttermilk into some heavy cream and letting it sit in the kitchen for a few days。 I did this for the cranberry upside-down cake， as I did not see any crème fraiche at the grocery store。 In honor of this recipe， I’ve added an @buttermilk tag to my recipe list; I almost never make recipes that include buttermilk because the remaining buttermilk goes bad。 Since I only had one recipe in my list before， an Irish soda bread from The Larousse Treasury of Country Cooking， I have now doubled my list of buttermilk baked goods。If I decide to add more buttermilk recipes to my repertoire， this book calls for it in two scone recipes， Einkorn donuts， devil’s food layer cake， and chocolate soufflé。 A lot of the recipes are also gluten free—the cracker and granola bark were， using oat flour and almond flour， respectively。 So is the very first recipe in the book， banana muffins。This is a nicely-made book， too。 It has a slightly wider ratio than most books， and easily stays open on the kitchen counter。 It also sports a classy ribbon bookmark， which I’m currently using to mark banana-date tea cake。Among the other recipes I currently have bookmarked are chocolate hazelnut tart and hazelnut biscotti， but I’ll probably be making a lot of the baked goods here—it will probably become my go-to book when I want to bake something new。 。。。more
Angie Carter
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3 words: "Tartine Morning Buns" 3 words: "Tartine Morning Buns" 。。。more
Delia
，
Whoa， this “revised” edition is really a whole new cookbook！ The original Tartine cookbook is one of my favorite cookbooks， I’ve been baking from it since it first came out。 I was excited and looked forward to the new edition but was unprepared for the almost complete overhaul。 All new recipes， techniques， ingredients， flavor profiles， information， and headnotes。 More exciting than I even imagined。 The only thing that seems the same is the Tartine sensibility which balances earthiness with sophi Whoa， this “revised” edition is really a whole new cookbook！ The original Tartine cookbook is one of my favorite cookbooks， I’ve been baking from it since it first came out。 I was excited and looked forward to the new edition but was unprepared for the almost complete overhaul。 All new recipes， techniques， ingredients， flavor profiles， information， and headnotes。 More exciting than I even imagined。 The only thing that seems the same is the Tartine sensibility which balances earthiness with sophistication。 All the baked goods feel homey yet also quite special。 The instructions are clear and straightforward but many of the recipes， while not out of reach for an enthusiastic home baker， will require some finesse and expertise for execution。Note: this is just my initial impression after reading this edition cover to cover。 I’ll probably have more thoughts after I bake from it。 。。。more
Page
，
wish i had the moola to buy this puppy and make every treat！
Elizabeth （Literary Hoarders）
，
After reading reviews of this baking book， we had to have it。 Does。 Not。 Disappoint。 We want to make absolutely everything in this beautiful cookbook。 Not only are there wonderful new ingredient combinations， but gluten-free options are mentioned as well。 Now if you’ll excuse us， we’re off to make Croissant Baklava Knots！
my bookworm life
，
I was very kindly sent a copy of this book from the publishers to feature on my Bookstagram page。 This book is brilliant！ it has so many mouth watering recipes and gorgeous photos in here that it was difficult deciding what to bake first！ ， i opted for the Savoury scones that have bacon and cheese in them， and they went down a treat with my family！ so delicious and very easy to make， with such a great recipe to follow。 I am very excited to go back to this book time and time again， i want to try I was very kindly sent a copy of this book from the publishers to feature on my Bookstagram page。 This book is brilliant！ it has so many mouth watering recipes and gorgeous photos in here that it was difficult deciding what to bake first！ ， i opted for the Savoury scones that have bacon and cheese in them， and they went down a treat with my family！ so delicious and very easy to make， with such a great recipe to follow。 I am very excited to go back to this book time and time again， i want to try out the Brioche breakfast buns that have egg and bacon in， and also the Croissants。 This would be the perfect book for anyone who enjoys baking， a lot of these recipes may seem a bit daunting at first look but once you break them down it doesn't seem as scary ha。 It includes all the needed recipes to make every kind of pastry and dough you would need， so then when you find a recipe you want to make you can refer back to that and then off you go。 This would be such an excellent addition to any keen bakers cook book collection！， the hardest thing is to decide what to make first。 。。。more
Marvy Herrera
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I received an ARC of this book from Chronicles Books via NetGalley， this review is my personal opinion。I can only say good things in this book， you have beautiful photos， a clear list ingredient， step by steps on each recipe。 I love that it is a divide on a different type of food。 This book has so many great recipes I just want to try them all and have a great time with my family enjoying them all year long。 If you like to bake or you want to learn how-to， this book is a great choice！ To the aut I received an ARC of this book from Chronicles Books via NetGalley， this review is my personal opinion。I can only say good things in this book， you have beautiful photos， a clear list ingredient， step by steps on each recipe。 I love that it is a divide on a different type of food。 This book has so many great recipes I just want to try them all and have a great time with my family enjoying them all year long。 If you like to bake or you want to learn how-to， this book is a great choice！ To the authors and all the people that work for making this book possible， I say: well done。 。。。more
Shipshapeeatworthy
，
What this newly revised edition of the Tartine cookbook allows is for home cooks to discover baking outside of the bland grocery store flours and delve into more interesting ingredients -- buckwheat， Einkorn， rye， etc。）。 While I treasure my original 2006 copy of Tartine， I am pleased to bake from this newly updated and expanded edition -- with 68 new recipes， along with 55 updated recipes there is so much to explore。The recipes are arranged into seven chapters: 1） Breakfast， 2） Tarts， Pies， Frui What this newly revised edition of the Tartine cookbook allows is for home cooks to discover baking outside of the bland grocery store flours and delve into more interesting ingredients -- buckwheat， Einkorn， rye， etc。）。 While I treasure my original 2006 copy of Tartine， I am pleased to bake from this newly updated and expanded edition -- with 68 new recipes， along with 55 updated recipes there is so much to explore。The recipes are arranged into seven chapters: 1） Breakfast， 2） Tarts， Pies， Fruit， 3） Cakes， 4） Cookies， 5） Pastries and Confections， 6） Holiday， and 7） Basic Bakery Recipes。 I was also able to source all the ingredients at my local market or grocery store （I will recommend taking the time to source a good， green-coloured matcha -- the one I had didn't quite produce the colour effect I was looking for）。 While discussing ingredients used in the recipes， I'll take a moment to mention an additional section near the end of the book， "On Grains，" where Robertson explains the evolution of their bakery and how it's intertwined with both technique and the quality of the flour used。 There is a great respect for where they've come from but also for the present-day resurgence away from using or relying on all-purpose flour when so many other options are available。Baking is all about sharing and celebrating the everyday （not just the milestones）。 So， it was with these recipes I've baked that I've tried to spread a little joy around。 When a place becomes so famous it can feel a bit untouchable， but I think what this collection of recipes is the truest， humblest offering to home bakers。 I'll tell you right now: I've never felt like a baker。 Most definitely a home cook but never a baker。 It's not that I can't bake， I think I am never sure how the different techniques work together to produce a consistent outcome。 And， while the recipes in the book seem challenging （they are， but in a good way）， none of them are impossible。 At times， the authors do a fine job of explaining how or why a recipe works。 I also really appreciate that there are recipes for different occasions -- from a quick nosh at breakfast to sophisticated holiday treats such as the Buche de Noel。After baking up almost ten recipes I can tell you that everything tasted wonderful and I was pleased with the results。 Even though the cookbook is brimming with gorgeous new recipes I chose to bake an old favourite to start with -- the Buttermilk Scones。 They are one of my favourite recipes from the original cookbook and they baked up just like I remember: flaky and fine， and so delicious。 Then I went straight for the Granola Bark recipe， which is not quite loose granola and not quite a granola bar but something in between。 I loved how the recipe baked up: compact and firm！ And， once the baking sheet full of granola gets broken into shard-like hunks you're free to either enjoy the hunks or crumble up on cereal， yogurt， or whatever's your fancy。I was happy to share the things I was baking from Tartine Revisited because everything turned out so well！ There's a reason for this -- one of the ways to ensure a consistent outcome when baking is to weight all your ingredients。 And， while Prueitt and Robertson provide both volume and metric measurements I urge you to always use a digital kitchen scale。 Speaking from experience， I know that my baking has improved since I started using a scale。Whether it is a group of moms I meet for coffee， my daughter's teacher， playdate kiddies， or my afterschool walking buddy everyone got to enjoy Tartine。 The most impressive recipe I made was the Matcha Streusel Tart -- from making the tart dough， almond cream， and streusel it seemed like a big job but what I found was that I could prep these different components over a couple of days so that on the final bake day it didn't seem like such an insurmountable task。 I filled mine with raspberries and plums and it was delicious and totally looked like something you'd buy at， well， a fancy bakery （like Tartine！）。 A bonus of trying this recipe was that I had extra dough leftover so I baked up some Jam Tartlets， which are a fantastic after school snack （I made the heart version for my daughter and the bear ones for my walking buddy and her darling kids）。 The perfect sweet， little bite （or two） after a long day of learning。One of the new features of the revised edition is the inclusion of gluten free recipes （25 to be exact！）。 While it probably would have been helpful to add "gluten free" to the index to make it easier to find these recipes， they are there if you hunt them out。 The gluten-free recipe I tried was the Salted Chocolate Buckwheat Cookies and let me tell you that they are incredible！ I absolutely loved the chewy texture with a bit of crunch （from the cacao nibs） and I found the dark chocolate/buckwheat pairing to be a good one。 I shared some with my daughter's teacher and the note she sent back told me she thought they were delicious！ Maybe what you're wondering is if you need to buy the new Tartine cookbook if you have the original version？ My answer: own both！ There is so much to love about both books and enough that is different so that I think you can justify having two。 Not to mention that the Gentl + Hyers photos in the revised edition are magical！ Whether you're a novice or a master baker there are recipes to suit every urge and fancy。 I'm looking forward to trying more recipes from this book -- the morning buns and croissants look amazing。 Please note that this is an excerpt of a review posted to www。shipshapeeatworthy。wordpress。comI would like to take this opportunity to thank Raincoast Books and Chronicle Books for providing me with a free， review copy of this book。 I did not receive monetary compensation for my post， and all thoughts and opinions expressed are my own。 。。。more
Cariadne
，
Baked goods are my weakness， but this book did not get me weak in the knees。 I was surprised that there weren't my photos in this e-galley I got from NetGalley。 It absolutely should've been brimming with sumptuous photos of the finished process and， once in a while， a few in-between processes。 None of the recipes left me quaking to get out the flour to get started。 And none of the recipes motivated me to stand in line for this bakery。I'm aware of Tartine's reputation。 It's been the darling of th Baked goods are my weakness， but this book did not get me weak in the knees。 I was surprised that there weren't my photos in this e-galley I got from NetGalley。 It absolutely should've been brimming with sumptuous photos of the finished process and， once in a while， a few in-between processes。 None of the recipes left me quaking to get out the flour to get started。 And none of the recipes motivated me to stand in line for this bakery。I'm aware of Tartine's reputation。 It's been the darling of the SF Chronicle newspaper for ages -- yes， I do realize Chronicle Books is the publisher。 Simply disappointed with the quality and inspiration that should've been in these pages。 。。。more
Pam
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I received an ARC in exchange for my reviewThis is a gorgeous book with gorgeous， moth watering photos。The recipes seem to be a bit hit-and -miss， however。The first recipe I tried turned out to be a miss。 I followed the recipe to a tee， but had huge issues with the consistency。 There must be a typo in the measurements。I will keep an open mind and try again，
Savanna
，
I first heard of Tartine from Smitten Kitchen’s Blood Orange， Almond， and Ricotta cake （https://smittenkitchen。com/2016/01/bl。。。）， which is a fabulous treat and gluten-free I stumbled across a few years ago。 I knew I needed to look into the Tartine Bakery cookbooks… I just haven’t really gotten to it yet。 Thus， I was so surprised and excited to see this book， an update of their previous cookbooks in Netgalley！ This book doesn’t seem like it’s for the beginning baker。 There are a lot of steps lik I first heard of Tartine from Smitten Kitchen’s Blood Orange， Almond， and Ricotta cake （https://smittenkitchen。com/2016/01/bl。。。）， which is a fabulous treat and gluten-free I stumbled across a few years ago。 I knew I needed to look into the Tartine Bakery cookbooks… I just haven’t really gotten to it yet。 Thus， I was so surprised and excited to see this book， an update of their previous cookbooks in Netgalley！ This book doesn’t seem like it’s for the beginning baker。 There are a lot of steps like making your own doughs and different components like pastry cream。 I actually think I’m about the target audience—someone who is pretty confident in the kitchen but isn’t quite clear on how a genoise is different from normal cake。 Someone who wants to take their baking game from “normal American home cook” to “yeah， I might last a few weeks on Great British Bake Off。” As I am somewhat gluten sensitive， I was happy to see a handful of gluten-free recipes （though I wish they were indexed as such）。 The photography in this book is gorgeous， and the instructions seem pretty clear。 The only thing that confused me a bit was the fascination with matcha！ Tartine Bakery is located in San Francisco， so I suppose that’s it？ But there are SO MANY recipes that have “matcha variations！” Not my cup of tea （har har）， but fine。 。。。more
Annie
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Originally published on my blog: Nonstop Reader。 Tartine: A Classic Revisited is a beautifully photographed love letter to high end patisserie for the home kitchen。 Released 1st Oct 2019 by Chronicle， it's 328 pages and available in hardcover and ebook formats。 This is an updated and re-photographed extended version of the 2006 original with ~50% more content than the original。These are lovely， many are challenging （what I think of as 'free weekend' baking）， but many are perfectly achievable Originally published on my blog: Nonstop Reader。 Tartine: A Classic Revisited is a beautifully photographed love letter to high end patisserie for the home kitchen。 Released 1st Oct 2019 by Chronicle， it's 328 pages and available in hardcover and ebook formats。 This is an updated and re-photographed extended version of the 2006 original with ~50% more content than the original。These are lovely， many are challenging （what I think of as 'free weekend' baking）， but many are perfectly achievable in the everyday home kitchen。 The scones， for example， are my new standard go-to recipes for those baking days。 I liked that the authors provide a wealth of tips and tricks for getting consistently good results and troubleshooting less-than-desirable occurrences。 I loved that nothing seemed beyond the scope of inclusion; I never thought that English muffins were anywhere close to achievable outside of a commercial bakery， but these are good。 （Note: the recipe calls for 510g of bread flour， I needed considerably more to get a workable dough）。The book is arranged in a logical accessible format: breakfast fare followed by tarts pies and fruits， glorious cakes， cookies， pastries， holiday baking， and a nice smattering of generalized recipes for things like basic dough， creams， sauces， and puddings。 It also includes a cross referenced index。 Rounding out the book is the best essay I've ever seen on grain processing and flour composition。 The die-hard lab geek in me was in awe。 I'm not anywhere close to being a baker or really even a serious foodie， but it struck me as odd that I had never really considered the composition of one of the most basic and ubiquitous of ingredients before。This is a good cookbook with a nice spread of recipes from the very basic to the gloriously complex。 Most of the ingredients are easily sourced and familiar。 All recipes have ingredients given in both US and metric measurements。 The step by step directions are clear and easy to follow。I really liked the informal and inviting text and the asides sprinkled throughout。 In the introduction to the Lemon Meringue Cake recipe （p。 155） for example， the authors talk about the evolution of their cakes and other desserts toward less sweet presentations。 They provide parallel measurements for the sweeter version as well。 Many of the recipes include kitchen notes and tips。 Nearly all are photographed clearly and well。This is a solid reference and classic presentation。 Five stars。 Superlative。Disclosure: I received an ARC at no cost from the author/publisher for review purposes。 。。。more
Ash
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Ebook formatting （maybe the way it was read on the computer） was not great， but recipes were awesome。
Andrea
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4。5 starsA thank you to Netgalley for providing an ARC for my honest and unbiased opinion。Celebrations:-Gorgeous photography-Includes both ingredient weights and volumes， which experienced bakers will greatly appreciate-Updated with use of grains growing in popularity and not used in previous edition-Almost 70 new recipes， and handful of which are gluten-free Pauses:-Would not recommend for most beginners in the kitchen-Some recipes are complex in terms of time and steps and may feel overwhelmin 4。5 starsA thank you to Netgalley for providing an ARC for my honest and unbiased opinion。Celebrations:-Gorgeous photography-Includes both ingredient weights and volumes， which experienced bakers will greatly appreciate-Updated with use of grains growing in popularity and not used in previous edition-Almost 70 new recipes， and handful of which are gluten-free Pauses:-Would not recommend for most beginners in the kitchen-Some recipes are complex in terms of time and steps and may feel overwhelming， however those that are not too new to the kitchen should be comfortable following the steps and can trust that the recipes have been properly tested for home baking-Although not difficult to find， there are some lesser used ingredients that bakers will need to source if they don’t already stock in their own pantries-Only a handful of recipes are gluten-free， would not recommend to purchase for that purpose aloneHighly recommend to add to library culinary collections as well as for gift giving to adventurous bakers & semi-experienced cooks 。。。more
Basicsadie
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This outstanding， revisited book will delight you and motivate you into the kitchen！ Beautifully photographed， mouthwatering recipes and the instructions （keys） to the kingdom of baking！ This is one of those books you'll find yourself reaching for time， and time again！ I am delighted with this revisited edition and find it very useful！！ Easy 5 stars for me！ This outstanding， revisited book will delight you and motivate you into the kitchen！ Beautifully photographed， mouthwatering recipes and the instructions （keys） to the kingdom of baking！ This is one of those books you'll find yourself reaching for time， and time again！ I am delighted with this revisited edition and find it very useful！！ Easy 5 stars for me！ 。。。more
Lisa Ks Book Reviews
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