Nice but a little too complicated for me lol. This would make a great gift for the real cooks in your life.

This cookbook had some really great recipes. The recipes were easy to understand and not too complicated for the average cook. I enjoyed the illustrations and look forward to making these recipes for years to come.

This book is wonderful. While not for the casual baker, someone comfortable with baking and finding their way around the kitchen, this book is a joy. Pottering in my kitchen is one of my favorite past times, and this book allows the slow process of baking to be enjoyed and encouraged. The photography and informational content of the book is top notch, and really a joy to read through, even on a computer screen. My favorite recipe from this book were the english muffins - a family favorite, for sure! Thank you.

Beautiful But with Errors Still

This is a beautifully photographed cookbook. It's an updated version of a previous cookbook put out by the bakery with the same name as the title, which is located in San Francisco. It has all the divisions you would expect in a baking book, like breakfast, cakes, and fruit pies. There are even two more unusual sections, one specifically for holidays and one of bakery basics, like tart dough variations and sweet prepared creams. The recipes, as you might imagine, are for the most part complex and so are ideal for the dedicated home baker who likes to try to reproduce what is made in the finest bakeries.

As stated in other reviews, there are some issues with correct numbers for ingredient amounts, like in the English Muffin recipe, and yields (the Maine croissant recipe). I haven't inspected all the other recipes myself to see if there may be any other questionable amounts, but of course, wrong amounts are always disturbing to find in a baking cookbook because baking is not just an art, it's a science that relies on precise measures. The publisher's website does have errata for this book, giving a new amount for the water for the poolish of the English muffin recipe. I am reviewing this book greater than 6 months after its publication, and I do not see where the Kindle edition on Amazon has been updated to reflect the proper amount for this poolish. It is relatively simple to update an eBook, so I'm not quite sure why this has not been done yet. Naturally, they'd have to wait for the next printing for the hardcover, but eBooks can be corrected quickly and easily. All in all, though, I did enjoy looking through these recipes, but I would be afraid to try out too many for fear of other errors.

This book is gorgeous. The recipes are very appealing and of the moment, but I found it a little too involved to become a part of my day-to-day cookery. If you are looking for a special occasion book, this is a great option. Obviously this is the work of a MASTERFUL baker and chef, but I had a hard time getting over the intimidation factor here.

I don’t live in San Francisco, so I’ve never been to the actual Tartine. In spite of this, I’ve heard how good it is, and knew that I had to review it when I saw it on Net Galley. Tartine’s cookbook is the quintessential book for breads etc. Very happy to have received this, and I think it will be very popular.

Oh Yum. Updated

I don't live in San Francisco and can't get to Tartine but I yearn for bakery treats like these. Tartine is a landmark for US bakers and lovers of high quality, creative baking.

Tartine has issued several cookbooks over the years and all should be on the serious bakers' shelves. This new book updates some classic recipes and adds some modern ones like gluten free banana muffins and matcha flavored this and that.

These are classic recipies which means that they are not simple. But the writing is clear enough that the serious beginner baker can proceed with confidence.

This was the new book from the famous Tartine bakery.... It has new 55 recipes along with the revisited recipes..... All the recipes are unique and must make it at home......

I received an ARC of this book from Chronicles Books via NetGalley, this review is my personal opinion.

I can only say good things in this book, you have beautiful photos, a clear list ingredient, step by steps on each recipe. I love that it is a divide on a different type of food. This book has so many great recipes I just want to try them all and have a great time with my family enjoying them all year long. If you like to bake or you want to learn how-to, this book is a great choice! To the authors and all the people that work for making this book possible, I say: well done.

I love cookbooks! This one has so many wonderful recipes for baked goods. Lots of tastiness to use up fall apples , pears, and berries. I'm also sure many of these will freeze well so I can enjoy them throughout the winter. With the holidays coming up, I will be making a few of these to serve to family and friends!
I wasn't able to download the book, but located copy in my library!

I have never read the original cookbook but I would highly recommend this updated edition with easy to follow directions and great pictures! Just looking at the cover makes me hungry! I really hope our library purchases a copy of this book so I can recommend it to my customers.

Baked goods are my weakness, but this book did not get me weak in the knees. I was surprised that there weren't my photos in this e-galley I got from NetGalley. It absolutely should've been brimming with sumptuous photos of the finished process and, once in a while, a few in-between processes. None of the recipes left me quaking to get out the flour to get started. And none of the recipes motivated me to stand in line for this bakery.

I'm aware of Tartine's reputation. It's been the darling of the SF Chronicle newspaper for ages -- yes, I do realize Chronicle Books is the publisher. Simply disappointed with the quality and inspiration that should've been in these pages.

I received an ARC in exchange for my review

This is a gorgeous book with gorgeous, moth watering photos.
The recipes seem to be a bit hit-and -miss, however.

The first recipe I tried turned out to be a miss. I followed the recipe to a tee, but had huge issues with the consistency. There must be a typo in the measurements.
I will keep an open mind and try again,

I first heard of Tartine from Smitten Kitchen’s Blood Orange, Almond, and Ricotta cake (https://smittenkitchen.com/2016/01/blood-orange-almond-and-ricotta-cake/
), which is a fabulous treat and gluten-free I stumbled across a few years ago. I knew I needed to look into the Tartine Bakery cookbooks… I just haven’t really gotten to it yet. Thus, I was so surprised and excited to see this book, an update of their previous cookbooks in Netgalley!

This book doesn’t seem like it’s for the beginning baker. There are a lot of steps like making your own doughs and different components like pastry cream. I actually think I’m about the target audience—someone who is pretty confident in the kitchen but isn’t quite clear on how a genoise is different from normal cake. Someone who wants to take their baking game from “normal American home cook” to “yeah, I might last a few weeks on Great British Bake Off.”

As I am somewhat gluten sensitive, I was happy to see a handful of gluten-free recipes (though I wish they were indexed as such). The photography in this book is gorgeous, and the instructions seem pretty clear. The only thing that confused me a bit was the fascination with matcha! Tartine Bakery is located in San Francisco, so I suppose that’s it? But there are SO MANY recipes that have “matcha variations!” Not my cup of tea (har har), but fine.

Tartine is the quintessential cookbook for anyone who's ever fallen in love with a Nancy Meyers film. The formatting and photography were absolutely stunning. As someone who went to school for design, I could not stop gushing to friends and family about how beautiful Tartine is. I will definitely be picking this one up for friends as gifts this holiday season. I'll also be featuring this on my website as a gift recommenation (again for the holidays) so be on the lookout! Highly recommend.

I like Tartine. The recipes may be slightly more complicated, but I like seeing what professional and well respected chefs do. My other life is as a baker, so this is even nicer!

Tartine is easily one of the most famous bakeries in the country, possibly the world. One of my biggest regrets on our last trip to San Francisco is not carving out some time to visit this pastry Mecca. I was therefore very excited to receive an ARC for their classic cookbook, now updated with new recipes as well as old ones that have been slightly modernized.

Every recipe is something that I want to drop everything and make. From Matcha-Glazed Croissants (!!!) to Chocolate Salted Buckwheat Cookies to Sweet Potato Cake with Meringue Topping, it's all here and it sounds delicious. There are also the traditionals--one of the first things they cover is step-by-step how to make the best croissants of your life. Their flavors range from the French (brioche and cannelles) to American (coffee cake and Dutch apple pie) to Mexican (conchas and Mexican wedding cookies) with a little bit of everything in between.

One thing that's new in this cookbook is the inclusion of gluten-free recipes and recipes that use other flours, such as buckwheat, rye, and even teff. While I'm not gluten-free, I have many friends that are and would certainly appreciate these additions. It's by no means a gluten-free cookbook, but rather friendly to modern diets.

The cookbook is filled with beautiful photos, and the recipes are well-written, clear, and designed for the home baker to follow. Some of the recipes are very complex and would benefit from a good deal of baking expertise. It's definitely not a cookbook for the beginner baker, but one for the baker who aspires to churn out tarts and French pastries from their home oven with ease.

Even though I was only supplied with the pdf version with a watermark, this is a book that will definitely be making it in my collection. Look out for the inevitable day when matcha croissants end up on this blog!

Overall Rating: 5/5 stars

Tartine: A Classic Revisited is a beautifully photographed love letter to high end patisserie for the home kitchen. Released 1st Oct 2019 by Chronicle, it's 328 pages and available in hardcover and ebook formats. This is an updated and re-photographed extended version of the 2006 original with ~50% more content than the original.

These are lovely, many are challenging (what I think of as 'free weekend' baking), but many are perfectly achievable in the everyday home kitchen. The scones, for example, are my new standard go-to recipes for those baking days. I liked that the authors provide a wealth of tips and tricks for getting consistently good results and troubleshooting less-than-desirable occurrences. I loved that nothing seemed beyond the scope of inclusion; I never thought that English muffins were anywhere close to achievable outside of a commercial bakery, but these are good . (Note: the recipe calls for 510g of bread flour, I needed considerably more to get a workable dough).

The book is arranged in a logical accessible format: breakfast fare followed by tarts pies and fruits, glorious cakes, cookies, pastries, holiday baking, and a nice smattering of generalized recipes for things like basic dough, creams, sauces, and puddings. It also includes a cross referenced index. Rounding out the book is the best essay I've ever seen on grain processing and flour composition. The die-hard lab geek in me was in awe. I'm not anywhere close to being a baker or really even a serious foodie, but it struck me as odd that I had never really considered the composition of one of the most basic and ubiquitous of ingredients before.

This is a good cookbook with a nice spread of recipes from the very basic to the gloriously complex. Most of the ingredients are easily sourced and familiar. All recipes have ingredients given in both US and metric measurements. The step by step directions are clear and easy to follow.

I really liked the informal and inviting text and the asides sprinkled throughout. In the introduction to the Lemon Meringue Cake recipe (p. 155) for example, the authors talk about the evolution of their cakes and other desserts toward less sweet presentations. They provide parallel measurements for the sweeter version as well. Many of the recipes include kitchen notes and tips. Nearly all are photographed clearly and well.

This is a solid reference and classic presentation. Five stars. Superlative.

This title was included in a review round up of new cookbooks. Details will be provided to the publisher in the next round of this process.

4.5 stars

A thank you to Netgalley for providing an ARC for my honest and unbiased opinion.

Celebrations:
-Gorgeous photography
-Includes both ingredient weights and volumes, which experienced bakers will greatly appreciate
-Updated with use of grains growing in popularity and not used in previous edition
-Almost 70 new recipes, and handful of which are gluten-free

Pauses:
-Would not recommend for most beginners in the kitchen
-Some recipes are complex in terms of time and steps and may feel overwhelming, however those that are not too new to the kitchen should be comfortable following the steps and can trust that the recipes have been properly tested for home baking
-Although not difficult to find, there are some lesser used ingredients that bakers will need to source if they don’t already stock in their own pantries
-Only a handful of recipes are gluten-free, would not recommend to purchase for that purpose alone

Highly recommend to add to library culinary collections as well as for gift giving to adventurous bakers & semi-experienced cooks