---
product_id: 106652958
title: "Tartine"
price: "€ 28.17"
currency: EUR
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reviews_count: 9
url: https://www.desertcart.ie/products/106652958-tartine
store_origin: IE
region: Ireland
---

# Tartine

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## Description

Tartine - Kindle edition by Prueitt, Elisabeth, Robertson, Chad, Waters, Alice, Ruffenach, France. Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading Tartine.

Review: Excellent Samples of Professional Patisserie. Buy It. - `Tartine', a high end American Patisserie cookbook by husband and wife master bakers, Elisabeth Prueitt and Chad Robertson is a fine exemplar of a particular kind of baking book, where the emphasis is simply on communicating excellent recipes from professional bakers which are, with proper patience and technique, quite doable by the home baking hobbyist. This book can be distinguished from several other fine baking books. The most outstanding variety genus is the restaurant baker / baking instructor book. Two of the finest examples are `The Secrets of Baking' by Spago superbaker, Sherry Yard and `The Sweet Live, Desserts from Chanterelle' by Kate Zuckerman. Another major genus is the professional baking teacher / encyclopedic book, such as the several `bibles' from Rose Levy Beranbaum and `How to Bake' and `Perfect Pastry' from Nick Malgieri. Still another genus is the `I love to bake, and here are my favorite recipes' books such as `Heirloom Baking with the Brass Sisters' and `Baking From My Home to Yours' by Dorie Greenspan. Two other small but important categories are the basic baking manual, such as the excellent `Martha Stewart's Baking Handbook' and Alton Brown's nerdy `I'm Just Here for More Food' and the omnibus sampler of baking techniques such as `Baking With Julia (Child)' written by Dorie Greenspan. Note that Alton Brown's book could also be lumped together with Sherry Yard's book, as both are excellent at illuminating the whys of great baking. In addition to all of these, there is the whole family of bread baking books, which is outside this discussion. I also have to give special mention to all books by Flo Brakker and the great Maida Heatter as great sources of instruction and encyclopedic range. So where does that leave us with `Tartine'. My first impression is that it could have been given the same name as culinary journalist Jeremy Jackson's `desserts that have killed better men than me', since these recipes are uniformly outstanding in standing out from the crowd. It should be no surprise that recipes from a high-end bakery fit within the range of skills of the hobbyist baker, since the difference between home and professional technique is much closer than it is for the savory kitchen. In fact, if anything, the home baker needs more patience, space and time to match professional results rather than more speed and hotter ranges needed by the professional line cooks. A perfect example of the need for lots of time is the recipe for brioche, which can often be seen more as a cake than as a bread (but it commonly appears in both pastry and bread books). My paradigm for brioche up to now has been Nancy Silverton's `Breads from the La Brea Bakery' recipe, but I think `Tartine' will replace it, not because it's easier, but because it requires even more steps and care, giving an even richer result. Books of this genus are great for entertaining recipes, as one challenge of the high end professional bakery is not only to produce great results, but to easily stand apart from the average stuff you may find on the supermarket cookie shelf or bakery counter. For example, the eight cookie recipes all seem vaguely familiar on first glance, but they all stand out in some way when you look at the recipes. The shortbread recipe is a fine example of how the authors have taken the pedestrian cookie found in a `Lorna Doone' Nabisco box and turned it into a rare treat. Another lesson from the shortbread recipe is the fact that the authors go to great lengths to be sure that no detail of their technique is left out. This is not to say this is a good teaching book. You will still do much better with these recipes if you have mastered the basics than if you are starting with no baking knowledge. But, with experience, you will be able to appreciate the wisdom of the authors' technique. While almost all recipes in this book are outstanding, there are three chapters that are more valuable than others. The first is the `Pasteries & Confections' which covers some of the wilder marches of the baking landscape, such as Eclairs, Friands, Toffee, Truffles, and Peanut Brittle. This is not your garden-variety peanut brittle! The second is in the `With a Glass of Wine' chapter covering gougeres, cheddar cheese crackers, wild mushroom tart, and pissaladiere on brioche. These are for entertaining with a flair. The last is the `Basic Baking Recipes' chapter that is notable for its recipes for chiffon cakes. The authors explain that unlike angelfood cake, chiffon cakes have gone out of fashion for their relative richness. So, if you are in need of something which is `decadent', traditional, and unusual all in one, try one of these four (lemon, orange, coconut, or chocolate) chiffon cakes. Even Alton Brown hasn't done a `Good Eats' show on chiffon yet. Given the authors' connection with Alice Waters, who supplies the introduction, it is not surprising that the only recipe in the book for which I could identify a superior replacement was the blueberry lemon tart, which seemed not quite as interesting as my favorite from Chez Panisse (in their `Chez Panisse Fruits' book). The only non-culinary caveat I have is that the spine of the book was just a bit stiff, so it will not easily lie flat on your kitchen table without some hefty weighting. All in all, a really great book on professional baking products and techniques.
Review: Worth owning, beautiful, also a note about scales. - Beautiful book. I often buy Kindle cookbooks to save space, however, I'm glad I have a physical copy of this book. It's just so pretty and the recipes are surprisingly simple. Or I should say, there are many that are simple. The author also gives great hints about what to make. For example She mentions that people hardly make pudding cakes, they are unusual and delicious, but easy to make. My grandmother's recipe for lemon pudding cake is actually very similar to the recipe in this book. I found that strangely comforting, that this somewhat fancy book, would include a recipe that my Granny Rowsom made often, and I remember from childhood. So far I have made the frangipane, which is amazing, pie crust, shortbread, brioche and buttermilk scones. All of the recipes were correctly written and came out beautifully without much effort. As someone who enjoys baking, I love that grams are included ( and also cups) I always use the scaled amounts. Once you get used to it, a scale makes a great baking companion. You don't need to dig for your measuring cups and the amounts are exact. You also avoid adding to much flour to your recipes. Believe me, it will make a difference in your results that you will like.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN  | B00F8H0FK0 |
| Accessibility  | Learn more |
| Best Sellers Rank | #713,615 in Kindle Store ( See Top 100 in Kindle Store ) #130 in Pastry Baking (Kindle Store) #381 in Pastry Baking (Books) #650 in Dessert Baking (Kindle Store) |
| Customer Reviews | 4.6 4.6 out of 5 stars (453) |
| Enhanced typesetting  | Enabled |
| File size  | 12.1 MB |
| Grade level  | 8 and up |
| ISBN-13  | 978-1452136103 |
| Language  | English |
| Page Flip  | Enabled |
| Print length  | 385 pages |
| Publication date  | October 29, 2013 |
| Publisher  | Chronicle Books LLC |
| Reading age  | 13 years and up |
| Screen Reader  | Supported |
| Word Wise  | Enabled |
| X-Ray  | Enabled |

## Images

![Tartine - Image 1](https://m.media-amazon.com/images/I/81Kk7rSXVeL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Excellent Samples of Professional Patisserie. Buy It.
*by B***D on January 1, 2007*

`Tartine', a high end American Patisserie cookbook by husband and wife master bakers, Elisabeth Prueitt and Chad Robertson is a fine exemplar of a particular kind of baking book, where the emphasis is simply on communicating excellent recipes from professional bakers which are, with proper patience and technique, quite doable by the home baking hobbyist. This book can be distinguished from several other fine baking books. The most outstanding variety genus is the restaurant baker / baking instructor book. Two of the finest examples are `The Secrets of Baking' by Spago superbaker, Sherry Yard and `The Sweet Live, Desserts from Chanterelle' by Kate Zuckerman. Another major genus is the professional baking teacher / encyclopedic book, such as the several `bibles' from Rose Levy Beranbaum and `How to Bake' and `Perfect Pastry' from Nick Malgieri. Still another genus is the `I love to bake, and here are my favorite recipes' books such as `Heirloom Baking with the Brass Sisters' and `Baking From My Home to Yours' by Dorie Greenspan. Two other small but important categories are the basic baking manual, such as the excellent `Martha Stewart's Baking Handbook' and Alton Brown's nerdy `I'm Just Here for More Food' and the omnibus sampler of baking techniques such as `Baking With Julia (Child)' written by Dorie Greenspan. Note that Alton Brown's book could also be lumped together with Sherry Yard's book, as both are excellent at illuminating the whys of great baking. In addition to all of these, there is the whole family of bread baking books, which is outside this discussion. I also have to give special mention to all books by Flo Brakker and the great Maida Heatter as great sources of instruction and encyclopedic range. So where does that leave us with `Tartine'. My first impression is that it could have been given the same name as culinary journalist Jeremy Jackson's `desserts that have killed better men than me', since these recipes are uniformly outstanding in standing out from the crowd. It should be no surprise that recipes from a high-end bakery fit within the range of skills of the hobbyist baker, since the difference between home and professional technique is much closer than it is for the savory kitchen. In fact, if anything, the home baker needs more patience, space and time to match professional results rather than more speed and hotter ranges needed by the professional line cooks. A perfect example of the need for lots of time is the recipe for brioche, which can often be seen more as a cake than as a bread (but it commonly appears in both pastry and bread books). My paradigm for brioche up to now has been Nancy Silverton's `Breads from the La Brea Bakery' recipe, but I think `Tartine' will replace it, not because it's easier, but because it requires even more steps and care, giving an even richer result. Books of this genus are great for entertaining recipes, as one challenge of the high end professional bakery is not only to produce great results, but to easily stand apart from the average stuff you may find on the supermarket cookie shelf or bakery counter. For example, the eight cookie recipes all seem vaguely familiar on first glance, but they all stand out in some way when you look at the recipes. The shortbread recipe is a fine example of how the authors have taken the pedestrian cookie found in a `Lorna Doone' Nabisco box and turned it into a rare treat. Another lesson from the shortbread recipe is the fact that the authors go to great lengths to be sure that no detail of their technique is left out. This is not to say this is a good teaching book. You will still do much better with these recipes if you have mastered the basics than if you are starting with no baking knowledge. But, with experience, you will be able to appreciate the wisdom of the authors' technique. While almost all recipes in this book are outstanding, there are three chapters that are more valuable than others. The first is the `Pasteries & Confections' which covers some of the wilder marches of the baking landscape, such as Eclairs, Friands, Toffee, Truffles, and Peanut Brittle. This is not your garden-variety peanut brittle! The second is in the `With a Glass of Wine' chapter covering gougeres, cheddar cheese crackers, wild mushroom tart, and pissaladiere on brioche. These are for entertaining with a flair. The last is the `Basic Baking Recipes' chapter that is notable for its recipes for chiffon cakes. The authors explain that unlike angelfood cake, chiffon cakes have gone out of fashion for their relative richness. So, if you are in need of something which is `decadent', traditional, and unusual all in one, try one of these four (lemon, orange, coconut, or chocolate) chiffon cakes. Even Alton Brown hasn't done a `Good Eats' show on chiffon yet. Given the authors' connection with Alice Waters, who supplies the introduction, it is not surprising that the only recipe in the book for which I could identify a superior replacement was the blueberry lemon tart, which seemed not quite as interesting as my favorite from Chez Panisse (in their `Chez Panisse Fruits' book). The only non-culinary caveat I have is that the spine of the book was just a bit stiff, so it will not easily lie flat on your kitchen table without some hefty weighting. All in all, a really great book on professional baking products and techniques.

### ⭐⭐⭐⭐⭐ Worth owning, beautiful, also a note about scales.
*by A***S on August 24, 2017*

Beautiful book. I often buy Kindle cookbooks to save space, however, I'm glad I have a physical copy of this book. It's just so pretty and the recipes are surprisingly simple. Or I should say, there are many that are simple. The author also gives great hints about what to make. For example She mentions that people hardly make pudding cakes, they are unusual and delicious, but easy to make. My grandmother's recipe for lemon pudding cake is actually very similar to the recipe in this book. I found that strangely comforting, that this somewhat fancy book, would include a recipe that my Granny Rowsom made often, and I remember from childhood. So far I have made the frangipane, which is amazing, pie crust, shortbread, brioche and buttermilk scones. All of the recipes were correctly written and came out beautifully without much effort. As someone who enjoys baking, I love that grams are included ( and also cups) I always use the scaled amounts. Once you get used to it, a scale makes a great baking companion. You don't need to dig for your measuring cups and the amounts are exact. You also avoid adding to much flour to your recipes. Believe me, it will make a difference in your results that you will like.

### ⭐⭐⭐⭐⭐ Visited Tartine and had to own the Book!
*by B***J on July 10, 2007*

The Coconut Cream Pie, which is a variation under the Banana Cream Pie recipe in the book, is probably one of the best desserts ever assembled. It is absolutely perfect how you get a bit of the pudding-coconut inside that is finished off by the melting of the chocolate coated crust. The flow of tastes and textures is perfect from start to finish of each bite. The Caramel sauce is an incredible dessert just drizzled over a premium quality vanilla ice cream. The recipes are easy to follow and fairly easy to replicate at home. The book gives U.S. measurements and Metric. If you attempt one of the Cream Pie variations, I suggest making the 3 different base items over a couple days. It can be a little overwhelming the first time. Buy these Vanilla beans ahead of time. Just over a buck a bean with free shipping. The grocery store beans can be seven bucks a bean! If you make a big batch of pastry cream you will go through a couple beans in one shot. Premium Bourbon-Madagascar Vanilla Beans - 7 beans

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*Last updated: 2026-03-02*