Elisabeth Prueitt is the co-founder of the San Francisco–based Tartine Bakery and Tartine Manufactory and the owner of the ice cream shop Cookies & Cream. She is the author of the original Tartine cookbook and Tartine All Day, a James Beard Best Pastry Chef Award repeat nominee and winner, and the founder of the Conductive Education Center of San Francisco.
"Liz and Chad created much more than a bakery. They tapped into a
next-level frequency and, thankfully, we can all tune in. The
breadcrumb trail comes full circle with this revisit to the
original Tartine classic. I am inspired by where they've been, love
where they are, and I'm excited to see where they take us
next."--Chris Bianco, Pizzeria Bianco, Tartine Bianco, and author
of Bianco
"Tartine Bakery opened in 2002, and in the intervening years, it
has become an anchor for the neighborhood, a defining institution
for the city of San Francisco, and a beacon of taste and flavor for
people the whole country over. In short, Tartine is about as
authentic--and indispensable--as a bakery can get. No wonder people
are still lining up." --Alice Waters, American chef and owner of
Chez Panisse in Berkeley, California from the foreword
"This revised edition of the beloved baking bible is basically a
brand new book, with 55 updated recipes you may already know and
love (but better), plus 68 totally new ones, including gluten-free
options and the sought-after recipe for the bakery's lauded morning
bun. As you can tell, the photographs are stunning too."
--Chowhound
"Tartine changed the pastry scene in San Francisco, and it quickly
became a must-stop in the city. Their superlative croissants were
the star, but their other treats (justifiably) won accolades as
well. The original Tartine cookbook took us into their kitchen, and
Elisabeth and Chad's exciting update adds all-new recipes,
gluten-free versions, and gorgeous photos to their classic baking
book. If you can't make it to the bakery (but even if you can),
you'll want to add Tartine: A Classic Revisited to your
collection!"
-David Lebovitz, author of My Paris Kitchen and Drinking French
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