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Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections by Elisabeth Prueitt and Chad Robertson
Reviews about this book
Reviews about Recipes in this Book
The resulting pie is a really wonderful riff on the classic. Not overly sweet or simple and perfect served warm with buttermilk ice cream.
- ISBN 10 0811851508
- ISBN 13 9780811851503
- Linked ISBNs
- Published Oct 27 2006
- Format Hardcover
- Page Count 224
- Language English
- Countries United States
- Publisher Chronicle Books
Publishers TextEvery 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'oeuvres - 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.
A Note on the Measurements:
There are three measuring systems in the recipes: standard American volume measures, imperial fluid ounces and ounces, and metric milliliters and grams.