Tartine
by Elisabeth Prueitt, Chad Robertson
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Book Summary Information
Author: Chad Robertson, Elisabeth PrueittForeword: Alice Waters
Photographer: France Ruffenach
Edition: Hardcover
Published: 2006-08-24
ISBN: 0811851508
Number of pages: 224
Publisher: Chronicle Books
Book Reviews of Tartine
Book Review: Three bad recipes, one disappointed baker
Summary: 3 Stars
I made the truffles, toffee, and almond rochers. The truffles were not nearly as tasty and creamy as Mark Bittman's two ingredient truffles, nor have they stood up to storage as well. I made the toffee twice, since I messed up the recipe for the first time but still it tasted delicious, only to discover that my mess-up was better than the recipe, which crumbled in a disastrous way. I'm convinced there's too little butter. Only the almond rochers came out halfway decently.
I see other reviewers mostly adore this cookbook. Maybe I chose bad recipes. But I do bake a lot, so I know my way around the kitchen pretty well. And with me, three strikes and you're out.
Summary of 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.Desserts Books
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