Elisabeth Prueitt

Author Profile

Elisabeth Prueitt is Pastry Chef and co-owner along with her husband and renowned Baker Chad Robertson, of Tartine Bakery in San Francisco. Tartine is the culmination of the pair’s training, and passion for food and cooking that began for Elisabeth at home in upstate New York, growing up in a family that grew most of what they cooked and ate. Her intuitive palette is evident in the unmistakable quality and taste of fresh ingredients that are essential in everything produced at Tartine. Chad is from West Texas, and three generations of handmade boot and saddle makers. He eventually took a turn to cooking and then to breadmaking, leading him to the same school as Elisabeth, The Culinary Institute of America in Hyde Park, New York, where they attended both the culinary arts program as well as the primary years of the new Baking and Pastry program to become early double graduates.

After her culinary education at The CIA, Elisabeth worked at New York’s influential Montrachet restaurant under Debra Ponzek, and then as Pastry Chef at Canyon Ranch in Lenox, Massachusetts. Many of the recipes she developed there contributed to the Canyon Ranch Spa Cookbook.

Elisabeth has worked as a bakery and dessert consultant for the last ten years and has had her work published in cookbooks and magazines such as San Francisco magazine, Bon Apetit, and Elle. She has made appearances on Martha Stewart television and radio, as well as local San Francisco television. (http://www.tartinebakery.com/)

Website: http://www.tartinebakery.com/

Cookbooks by Elisabeth Prueitt

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