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Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites Hardcover – Illustrated, 1 October 2019

4.8 out of 5 stars 734 ratings

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Product details

  • Language : English
  • Hardcover : 328 pages
  • ISBN-10 : 1452178739
  • ISBN-13 : 978-1452178738
  • Customer reviews:
    4.8 out of 5 stars 734 ratings

Product description

Review

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

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 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

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

About the Author

Elisabeth Prueitt is a cookbook author and the cofounder of Tartine Bakery and Tartine Manufactory. She lives in San Francisco.

More than 68 New Recipes, including Gluten-Free Options

Almond Rochers ~ Apple Butter ~ Bacon + Eggs Brioche Bun ~ Banana Muffins ~ Black Tea Brownies with Caramel Swirl ~ Blueberry Pie ~ Brioche Jam Buns ~ Buche de Noel ~ Butterscotch Rum Tart ~ Cake Aux Olives ~ Candied Fennel ~ Caramel Sauce ~ Cannelle ~ Cheddar Cheese Oat Crackers ~ Chocolate Buckwheat Tart Dough ~ Chocolate Chess Pie ~ Chocolate Pudding Pie ~ Chocolate Salted Buckwheat Cookies ~ Coconut Macaroons ~ Conchas ~ Creamy Cheesecake with Digestive Biscuit Crust ~ Croissant Baklava Knots & Coffee Cake ~ Dutch Apple Pie ~ Einkorn Doughnuts ~ English Muffins ~ Fausto’s Hot Dog ~ Fruit Cake ~ Flaky Tart Dough for Slab Pies ~ Gluten-Free Crumb Crust ~ Granola Bark ~ Honey Spice Cake ~ Jam Tart ~ Linzer Torte ~ Matcha Almond Cream ~ Matcha Brulee Tart ~ Matcha Croissant ~ Matcha Marble Pound Cake ~ Matcha Pastry Cream ~ Matcha Strawberry Tart ~ Matcha Tart Dough ~ Matcha-Glazed Croissants ~ Mexican Wedding Cookies ~ Millionaire’s Chocolate Caramel Tart ~ Napoleon Cake ~ Oat Digestive Biscuits ~ Orange Passionfruit Preserves ~ Peanut Butter Honey Cookie ~ Pecan Diamonds ~ Raspberry Preserves ~ Rocky Road Brownies ~ Rugelach ~ Russian Napoleon Cake ~ Rye Tart Dough ~ Savory Scones ~ Shortbread with Einkorn and Rye Flour ~ Sour Cream Coffee Cake ~ Stone Fruit Pie ~ Strawberry and Rhubarb Pie ~ Sweet and Salty Pecans ~ Sweet Potato Cake with Meringue Topping ~ Tartine Franciscos ~ Tartine Morning Buns ~ Teff Carrot Cake ~ Thumbprint Cookies ~ Upside-Down Cake ~ Victoria Sponge

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Most helpful customer reviews on Amazon.com

Amazon.com: 4.0 out of 5 stars 76 reviews
Sara
4.0 out of 5 stars I found the poolish errata for English Muffins!
14 February 2020 - Published on Amazon.com
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126 people found this helpful
D.R.
3.0 out of 5 stars some problems
11 October 2019 - Published on Amazon.com
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127 people found this helpful
Richard S
4.0 out of 5 stars Some quantities look suspicious
12 October 2019 - Published on Amazon.com
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93 people found this helpful
Mathew H
2.0 out of 5 stars Great (but incomplete) recipes
10 January 2020 - Published on Amazon.com
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2.0 out of 5 stars Great (but incomplete) recipes
Reviewed in the United States on 10 January 2020
I love this book so much, but I have been disappointed too many times by the incomplete recipes that I am going to return it. There are many reviews on how the english muffin recipe is wrong, but the dutch apple pie recipe is also wrong. It says in the lead-in that the recipe is great because you partially cook the apples before baking the pie, but then in the recipe itself, it totally skips this step. Very disappointed with the editing of this book.
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66 people found this helpful
Jennifer Guerrero
5.0 out of 5 stars Wow! What a lovely posh baking book!
1 October 2019 - Published on Amazon.com
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5.0 out of 5 stars Wow! What a lovely posh baking book!
Reviewed in the United States on 1 October 2019
Wow! What a lovely posh baking book! This has some amazing and gorgeous projects to tackle when you’re feeling like something extraordinary and going the extra distance and tackling the learning curve sounds fun. There’s also some much easier fare with a special spin when you’d just lik to keep it simple, and enjoy a really nice treat. They give measurements in both cups and weights where applicable, so you can work with whichever you prefer.

My thoughts and pics of the bakes I tried:
1) Savory Scones – p 30. These are fantastic and makes the house smell lovely! They’re filled with bacon, gruyere, and chives. They were so easy to pull together that I had them in the freezer and then the oven while I thumbed through the rest of the book. I need to give them more space next time.
2) Chocolate-Oatmeal-Walnut Cookies – p 206. They are thin and chewy-crisp. Just delicious. They spread out quite a bit, so I’ll give them more spacing next time.
3-9) Croissants – p 37. These are amazing!!! These involve poolish at the beginning, so there’s great flavor development. The poolish needs at least 2 hours, then you create the dough and it rests for at least 6 hours before rolling in the butter block and chilling for 2 and 1 hour segments, and then shaping and rising for another 2-3 hours before baking, so it takes a little patience and discipline, but nothing’s overly difficult and it’s so worth it! Note: The rolling dimensions listed for the dough are 12”x18”, 12”x28” and 12”x28. I think the second set was a typo and it should say 12”x18”, 12”x24” and 12”x28 for the folds to work out correctly.
10) If you bake off half for breakfast, and save the other half to bake off for dinner, it makes the most decadent sandwich. I did arugula, smoked bacon, room temp brie, fresh peaches, and raspberry preserves.
11) Rocky Road Brownies – p 251 with sweet and salty pecans and meringuey, gooey, marshmallow ooze. These are amazing brownies. The brownie itself is on the super gooey, chocolatey end of the spectrum with unexpected balancing pops of tartness from dried cherries and nice saltiness from the candied pecans. I’m making them again as soon as it cools down for a firepit night with a glass of Pinot Noir.
12) Cranberry Upside-Down Cake – p 193. This is a gorgeous light, buttery cake with tart punches from the cranberries, bright pops from the orange zest, and rich caramel sauce. Perfect easy fall or winter dessert. Or brunch!

I’ll update this as I play in the book more!

Some others I have flagged to try: Banana Muffins with Variations – p 22 * English Muffins – p 25 * Tartine Morning Buns – p 49 (using the croissant dough) * Croissant Baklava Knots and Wreath – p 51 * Brioche Bread Pudding – p 75 (using the brioche dough on p 61) * Quiche – p 83 (using the flaky tart dough shell on p 286) * Chocolate Hazelnut Tart – p 105 (using the sweet tart dough shell on p 290) * Chocolate Souffle – p 161 * Teff Carrot Cake – p 185 *

*I received a copy to explore and share my thoughts.
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91 people found this helpful