{"product_id":"tartine-revised-edition-a-classic-revisited-68-all-new-recipes-55-updated-favorites","title":"Tartine: Revised Edition: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tElisabeth Prueitt is a cookbook author and the cofounder of Tartine Bakery and Tartine Manufactory. She lives in San Francisco. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eGentl + Hyers are New York-based food and lifestyle photographers.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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!\" \n\u003cbr\u003e-David Lebovitz, author of My Paris Kitchen and Drinking French\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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 \n\u003ci\u003eTartine\u003c\/i\u003e classic. I am inspired by where they've been, love where they are, and I'm excited to see where they take us next.\" \n\u003cb\u003e--Chris Bianco, Pizzeria Bianco, Tartine Bianco, and author of \u003ci\u003eBianco\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Elisabeth Prueitt and Chad Robertson of Tartine have grown their famed San Francisco bakery into a small empire, with branches in Los Angeles and Seoul, South Korea, and have written five cookbooks between them. Now, 13 years after the release of their celebrated first book, \"Tartine,\" they've gone back to their roots with \"Tartine: A Classic Revisited\". It features 68 new recipes, including their beloved morning buns (a sweet roll made with croissant dough and filled with orange-scented cinnamon sugar), as well as updates to older ones to reflect current tastes. Alternative flours abound, and more modern flavors run through traditional pastries. The recipes can be involved, and produce absolute showstoppers, but the book is also full of more accessible classics like shortbread and brownies.\" - New York Times, A Best Fall Cookbook of 2019\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\" \n\u003cb\u003e--Chowhound\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\" \n\u003cb\u003e--Alice Waters, American chef and owner of Chez Panisse in Berkeley, California\u003c\/b\u003e from the foreword\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThis brilliantly revisited and beautifully re-photographed baking book is a totally updated edition of a go-to classic for home and professional bakers--from San Francisco's legendary Tartine Bakery.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eWinner of the 2020 IACP Award for Best Cookbook, Food Photography \u0026amp; Styling \u003cbr\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e Best Cookbooks of Fall 2019\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"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 \n\u003ci\u003eTartine\u003c\/i\u003e 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, author of \n\u003ci\u003eBianco: Pizza, Pasta, and Other Food I Like\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e Tartine is one of the most acclaimed and inspiring bakeries in the world. Here is co-owners Elisabeth Pruiett and Chad Robertson's first, classic Tartine cookbook, fully updated with 68 all-new recipes and 55 refreshed favorites. \n\u003cp\u003e\u003c\/p\u003e These recipes 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 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. \n\u003cp\u003e\u003c\/p\u003eTHE BREAD BOOK THAT SAVED LOCKDOWN: When the world turned inward and reached for the comfort of bread making, \n\u003ci\u003eTartine Bread\u003c\/i\u003e is the bread baking book they relied on. This, their original cookbook, is the perfect companion volume for any home baker ready to venture beyond artisan sourdough to create such irresistible treats as Fruit Galettes, Honey Spice Cake, Pecan Diamonds, Matcha-Glazed Croissants, Savory Scones, and Millionaire's Chocolate Caramel Tart. \n\u003cp\u003e\u003c\/p\u003e MODERNIST CUISINE MADE ACCESSIBLE: As pastry chef David Lebovitz, author of \n\u003ci\u003eMy Paris Kitchen\u003c\/i\u003e and \n\u003ci\u003eDrinking French\u003c\/i\u003e, notes, \"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 \n\u003ci\u003eTartine: A Classic Revisited\u003c\/i\u003e to your collection!\" \n\u003cp\u003e\u003c\/p\u003e FOR THE DISCERNING COOKBOOK COLLECTOR: If you liked \n\u003ci\u003eTartine All Day \u003c\/i\u003eby Elisabeth Prueitt, \n\u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e by Ken Forkish, or \n\u003ci\u003eGiuseppe's Italian Bakes\u003c\/i\u003e, you'll love \n\u003ci\u003eTartine: A Classic Revisited\u003c\/i\u003e! \n\u003cp\u003e\u003c\/p\u003ePerfect for: \n\u003cul\u003e\n\u003cli\u003e Devotees of Tartine Bakery and the San Francisco food scene \u003c\/li\u003e\n\u003cli\u003e Home cooks seeking easy-to-achieve baking recipes \u003c\/li\u003e\n\u003cli\u003e Beginner and advanced bread bakers \u003c\/li\u003e\n\u003cli\u003e Birthday, housewarming, or holiday gift \u003cbr\u003e \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 11\/04\/2019 (EAN 9781452178738, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Prueitt, Elisabeth\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chronicle Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2019-10-01\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Courses \u0026amp; Dishes|Desserts\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Desserts|Pastry|Tartine (Bakery)|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.0 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781452178738\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781452178738\u003c\/p\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":51154397298966,"sku":"SP-9781452178738","price":53.12,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781452178738_spiral.png?v=1774943723","url":"https:\/\/lusper.myshopify.com\/products\/tartine-revised-edition-a-classic-revisited-68-all-new-recipes-55-updated-favorites","provider":"Lusperbooks","version":"1.0","type":"link"}