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Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites (Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts for Pastry Chefs) Hardcover – Illustrated, 1 October 2019

4.8 out of 5 stars 790 ratings

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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

Product description


"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 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―-

"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―-

"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.

Gentl + Hyers are New York–based food and lifestyle photographers.
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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 790 ratings

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4.8 out of 5 stars
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Andrew D
3.0 out of 5 stars A lovely produced book, with a few problems.
Reviewed in the United Kingdom on 17 November 2019
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3.0 out of 5 stars Really a different book...
Reviewed in the United Kingdom on 6 December 2019
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8 people found this helpful
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Amazon Customer
5.0 out of 5 stars Proper baking
Reviewed in the United Kingdom on 11 November 2019
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2 people found this helpful
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Angela Ellis
5.0 out of 5 stars There aren’t photos with every recipe
Reviewed in the United Kingdom on 4 August 2020
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1.0 out of 5 stars Should I be sold
Reviewed in the United Kingdom on 15 April 2021
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