Tartine

by Chad Robertson, Elisabeth Prueitt

ISBN-10: 0811851508
ISBN-13: 9780811851503
Region: USA
Publisher: Chronicle Books
Publication Date: August, 2006
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Recipe Index

Recipesort icon Page Rating
Almond Breakfast Cake with Fresh Fruit and Crumble Topping 35
0
Almond Rochers 135
0
Almond-Lemon Tea Cake 109
0
Apple Crisp 120
0
Apple Nougatine Tart 57
0
Banana Cream Pie with Caramel and Chocolate 54
0
Banana-Date Tea Cake 104
0
Basic Chiffon Cake 201
0
Basic Chiffon Cake for Bûche de Noà«l 202
0
Blackberry Tart with Rose Geranium Cream 63
0
Blueberry-Lemon Chiffon Tart 50
0
Bostock 31
0
Brioche 28
0
Brioche Bread Pudding 33
0
Brownies 160
0
Bûche de Noà«l 101
0
Buttermilk Scones 37
0
Candied Fruit 213
0
Candied Zest 214
0
Caramel 212
0
Caramel Apples 165
0
Cheddar Cheese Crackers 185
0
Cherry and Apricot Dumpling 121
0
Chocolate Almond toffee 155
0
Chocolate Chiffon Cake 206
0
Chocolate Friands 151
0
Chocolate Hazelnut Tart 51
0
Chocolate Pots De Crème 170
0
Chocolate Pudding 177
0
Chocolate Soufflé Cake 93
0
Chocolate Truffles 157
0
Chocolate-Oatmeal-Walnut Cookies 130
0
Clafoutis 123
0
Coconut Chiffon Cake 205
0
Croissants 21
0
Deluxe Double-Chocolate Cookies 141
0
Éclairs 146
0
Flakey Tart Dough 194
0
Frangipane Cream 210
0
Frangipane Cream Variation 211
0
Frangipane Tart 53
0
Fresh Fruit Tart 60
0
Fresh Fruit Tart with Bavarian Filling 62
0
Fromage Blanc Bavarian Cake 89
0
Fruit Galettes 71
0
Génoise 198
0
Gougères 183
0
Hazelnut Biscotti 139
0
Lemon Bars on Brown Butter Shortbread 149
0
Lemon Chiffon Cake 203
0
Lemon Cream 209
0
Lemon Cream Tart 49
0
Lemon Meringue Cake 81
0
Lemon-Buttermilk Pudding Cake 175
0
Maple-Glazed Pecans 158
0
Mixed-Berry Shortcakes with Berry-Caramel Sauce 116
0
Orange Chiffon Cake 204
0
Orange-Oatmeal-Currant Cookies 132
0
Panforte with Candied Quince 162
0
Parfait 171
0
Passion Fruit and Lime Bavarian Cake 84
0
Pastel de Tres Leches 91
0
Pastry Cream 207
0
Peanut Brittle 159
0
Pecan Maple Pie with Kumquats and Bourbon 66
0
Pecan-Bourbon Pralines 154
0
Pissaladière on Brioche 189
0
Pumpkin Pie 67
0
Pumpkin Tea Cake 105
0
Quiche 40
0
Roast Banana with Maple Pecans 174
0
Savory Bread Pudding 42
0
Shaker Lemon Pie 69
0
Shortbread Cookie 129
0
Soft Glazed Gingerbread 136
0
Spiced Cocktail Nuts 186
0
Steamed Gingerbread Pudding with Bourbon Hard Sauce 107
0
Summer Fruit Bavarian Cake 86
0
Sweet Tart Dough 196
0
Toasted Almond and Lavender Parfait 173
0
Trifle of Summer Fruit 119
0
Walnut Cinnamon Slices 133
0
White Chocolate and Lime Parfait with Lime Granita 172
0
Wild Mushroom Tart 187
0
Zucchini and Orange Marmalade Tea Cake 106
0

Publishers Information

About Tartine

Publisher Web Link: http://www.chroniclebooks.com/

Tartine - Every 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.

(http://www.chroniclebooks.com/)

Author Information

About Chad Robertson

Author Web Link: http://www.tartinebakery.com/

After his training at the CIA, Chad apprenticed at the Berkshire Mountain Bakery with renowned baker Richard Bourdon which led to several years baking there. The couple eventually relocated to the west coast where Chad worked and consulted as a baker before their travels took them abroad.

In 1994 Elisabeth and Chad married, traveled, trained, and cooked in France for a year. They worked primarily in two bakeries, one in the south of France and the other in the northern Savoie region, both wood-fired oven bakeries specializing in natural fermentation- modern, traditional breads, and regional pastries and desserts.

Upon their return, they opened their first bakery in 1995, Bay Village in Point Reyes Station just north of the Golden Gate in West Marin County. They lived and worked baking everything themselves for six years there with a quick stop in Mill Valley and a small retail shop on their way to San Francisco. They became known for remarkable bread baked in a wood-fired brick oven and rustic, elegant pastry marrying local ingredients with classical technique.

Chad was singled out by Alain Ducasse for his extraordinary bread making in his book on artisan American food producers prior to opening his restaurant in the US- ‘Harvesting Excellence’, published in 2000.

In the summer of 2002 Elisabeth and Chad moved their life and business to San Francisco’s thriving food community centered at the corner of 18th and Guerrero Streets in the Mission district and opened Tartine Bakery where Elisabeth continues to delight customers who line up for her cookies, tarts, cakes, confections.

Chad and his small team of bakers continue to make their distinctive bread in relatively small quantities most days available hot in the afternoon. (http://www.tartinebakery.com/)

Cookbooks by Chad Robertson

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About Elisabeth Prueitt

Author Web Link: http://www.tartinebakery.com/

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/)

 

Cookbooks by Elisabeth Prueitt

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