Tartine
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- 14,99 €
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- 14,99 €
Descripción editorial
An utterly fresh, inspiring, and invaluable cookbook: 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 their secrets, fabulous recipes, and expertise to create a truly priceless collection of culinary delights.
"One peek into Elisabeth Prueitt and Chad Robertson's sensational cookbook whisks you into their popular Tartine Bakery and reveals everything you need to know to create their superb recipes in your own home." –Flo Braker, author of The Simple Art of Perfect Baking and Sweet Miniatures
It's no wonder there are lines out the door of the acclaimed Tartine Bakery in San Francisco. Tartine has been written up in every magazine worth its sugar and spice. Here, the 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.Features easy-to-follow recipes meant to be made in your home kitchen. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres and, of course, a whole lot for dessert.Includes practical advice in the form of handy Kitchen Notes, that convey the authors' know-how.Gorgeous photographs are spread throughout to create a truly delicious and inspiring party cookbook.Makes a delectable gift for any dessert lover or aspiring pastry chef.
Pastry chef Elisabeth Prueitt's work has appeared in numerous magazines, including Food & Wine, Bon Appétit, and Travel & Leisure, and she has appeared on the television program Martha Stewart Living.
France Ruffenach is a San Francisco-based photographer whose work has appeared in magazines and cookbooks including Martha Stewart Living, Real Simple, and Bon Appétit magazines, and in Cupcakes, Everyday Celebrations, and Ros.
PUBLISHERS WEEKLY
Prueitt and Robertson update and expand their 2006 Tartine with this impressive new edition, which features 68 new recipes and updates to dozens more. Recipes cover nearly any baking need, from quick breakfast bites to refined desserts, and the chatty headnotes lend the book an informal, friendly vibe. Which is not to say the recipes aren't on point: they are precise (rendered in both weight and volume measurements), and the instructions are just meticulous enough. The basic croissant recipe well worth the price of admission on its own spans four pages before spinning off a number of variations, including for one made with matcha dough and a chocolate croissant, and the show-stopping buche de noel with its numerous sub-recipes should tempt ambitious home bakers. Those with less kitchen experience will find plenty of options for doable but elegant cookies, tarts, and cakes, while the savory options a ham and cheese bread pudding, a gussied-up corn dog cousin in the form of a croissant-wrapped hot dog, an olive cake present excellent options for bakers looking to branch out. Much of this may be intimidating to kitchen novices, but for avid home bakers, this is a no-brainer.
