This outstanding, revisited book will delight you and motivate you into the kitchen! Beautifully photographed, mouthwatering recipes and the instructions (keys) to the kingdom of baking! This is one of those books you'll find yourself reaching for time, and time again! I am delighted with this revised edition and find it very useful!! Easy 5 stars for me!

Dishes that I can only dream of making half as good as they sound. Great way to impress dinner guest.

I almost died from joy when I saw Tartine: A Classic Revisited on NetGalley, and then I was granted my request to review it (this is an honest review). I have the original Tartine (thank you Mrs. Julien). It is the cookbook I pull out when I need baking inspiration or life inspiration. Prueitt and Robertson put some thought into this update and added in some variations and many new recipes which makes it worth owning.

Tartine is a baker’s cookbook. It is not for beginners. However, if you master the elements, you can turn out some impressive and creative bakes. Tartine: A Classic Revisited is also for experienced bakers and my one caveat about this book is that I think there are some typos in the measurements. Everything I baked turned out well, but the English Muffin dough took a lot more flour than the recipe called for, and the dimensions for rolling out the croissants were definitely written out incorrectly. I am hoping that these errors are a function of having an advanced reader copy. I didn’t try most of the recipes, so there may be other typos and problems I didn’t see.

Tartine: A Classic Revisited feels a little more informal than the original. It’s not less formal in it’s techniques, but the addition of muffins, buns, more cookies and crackers gives a broader range of options for using this cookbook from a fancy dinner party dessert to a luxurious but comfy weekend coffee. When I made the brioche dough, I made a loaf of bread and some brioche jam buns. With the croissant dough, I made morning buns and some Gruyere croissants. I love that the recipes play around with different grains. I made the Einkorn variation of the Flakey Tart Dough and loved it. I don’t have a lot of access to non traditional flours, but as soon as I can get my hands on some teff flour, I’m trying that carrot cake. The handful of gluten free recipes are nice. I don’t have a problem with gluten, but I have enough friends who do that I appreciate the effort.

It’s a beautiful and creative cookbook. Reading a protected PDF file on my laptop isn’t the best way to interact with a visual product, but even with Copyrighted stamped on every page, I could still appreciate the beauty of the beauty of the photographs.

It’s been 13 years since the first Tartine cookbook was published, and some people might ask why we need to revisit it. But anyone paying attention to baking in those years knows that a lot has changed. The way we eat has changed. The way we bake has changed. The grains that are available to us has changed. So taking the time to revisit this cookbook after all that time and to update the recipes for a new generation of bakers and a new assortment of flours is actually an inspired idea.

The basics are still the same. Tartine became a legend because its dedication to the highest quality ingredients and their exacting standards. Their consistency in those two areas have brought them much love and success. And now authors Elizabeth Prueitt and Chad Robertson are sharing the things they’ve learned over the last decade.

This new edition combines 55 of their favorite recipes, updated, with 67 new recipes for home bakers who are willing to stretch themselves in their baking. These are not beginning recipes. Some of the ingredients they choose are not things that most people keep in their pantry. You may have to spend more for the rye flour or the buckwheat flour, for the matcha powder or the best chocolate. But using the best ingredients and mastering these techniques can make you a master baker.

With recipes for muffins, tarts, cakes, pies, eclairs, and brownies, Tartine may look at first glance as a cookbook for anyone. But dig a little deeper and find the recipes for the Matcha Creme Brulee Tart, Lemon Meringue Cake, Salted Chocolate Buckwheat Cookies, Black Tea Blondies with Caramel Swirl, and Steamed Gingerbread Pudding with Bourbon Hard Sauce. Clearly this is no average pastry cookbook. It is exceptional.

Filled with lots of notes and insights into baking, Tartine: A Classic Revisited is also packed with inspiration. The lush photography takes you behind the scenes at the bakery and shows off dozens of gorgeous, mouth-watering, delectable pastries. With gluten-free recipes, less sugar, and more grain options, these recipes are updated for today’s bakers, but with all the flavor, texture, and perfection of the originals. Just like all the other Tartine cookbooks, this will be an instant classic, a gorgeous gift, and a long-time collectible. Don’t miss this one for all your favorite home bakers!

Galleys for Tartine: A Classic Revisited were provided by Chronicle Books through NetGalley, with many thanks.

A nice variation of recipes, ones you may see in other books and others that may be new to you. Has images of the final product, if there is a certain technique that needs a visual there is that. Not a line per step, some are combined together in a small paragraph. Cookies, breakfast, tarts and more items to look at. Really nice.

I received a free copy of this book from NetGalley in exchange for an honest review.

First--this book is GORGEOUS. Pictures are so important in a cookbook and these are some of the best cookbook pictures I have ever seen. The next wonderful thing about Tartine is that it gives you options for gluten free and Einkorn flour recipes, as well as regular flour.

There are many wonderful bakery recipes, including several different types of tart dough, pies, cakes, cookies, croissants, scones, and even a Holiday section. The recipes that jump out at me and make me want to try them immediately are Cranberry Upside Down Cake, Croissant Baklava Knots, Einkorn donuts, Shaker Lemon Pie, and Granola Bark. The photo of the savory Cake Au Olives with olives, cheese, and ham makes my mouth water.

The instructions are clear and concise, and even newer bakers can make these recipes with success. I highly recommend this book.

A revised/updated version of a well-loved 13 year old recipe book.
The introduction explains the bakers' philosophies and the reasons why the updated recipe book was created and I feel really needs to be read to fully understand the book.
Mouth-watering photographs abound! Really stunning.
The recipes themselves are well laid out with ingredients; method and kitchen notes or other information required all together. I especaially liked the fact that the measurements of the ingredients were in two forms (cups and teaspoons etc along with ml and kg). This is really useful.
I really liked the versatility of several recipes, for example the brioche. You get given the recipe PLUS you get recipes on how to use both the brioche dough and baked bread in various other ways. Very practical.
Best chapter? I'd have to say "Cookies"! I can especially see my children having fun in the kitchen with those recipes.
Thank you to NetGalley and the publishers for allowing me the chance to read this book.

This is the kind of cook book that I love to scroll through, especially in the fall. The recipes look delicious, but time consuming. They make me wish both that I had a chef and that I had an afternoon to just bake up some delicious crossaints. I can not wait to try these recipes.

This is a good choice for someone who is adventurous but not that experienced. It has great instructions that give the details that teach technique (how to temper chocolate or make a pastry cream), and do it in a way that is not intimidating to a first timer. The recipes seem solid. There isn't anything too earth-shattering, but they are ones that people can be proud to serve and also people want to eat.

There are many recipes that are gluten-free, which we are not, so those were wasted on us. I would have liked options for using wheat flour as I am not running out and buying all of the different ingredients when flour would be as good. Still, it makes the cookbook a great option for those that have a need for more gluten-free options.

I think this would be a great gift, not necessarily for a brand-new baker, but one that wants to move on from Betty Crocker.

Oh my, is this book beautiful! This is a re-release and revision of the original Tartine (from 2006 I believe) along with additional recipes that were not contained before. The photography is so enticing (thanks Frances Ruffenach!) that you can't help but be drawn in to the recipes. Elisabeth has a welcome style of introducing the background of the recipe and being very clear in her explanation and steps. More photographs of specific steps are also included. I can't wait to bake my way through these recipes, starting with an amazing chocolate layer cake. Are you hungry for dessert yet?

Famous bakeries usually have showstopper baked goods that home bakers want to duplicate. Tartine: Revised Edition: A Classic Revisited 68 All-New Recipes + 55 Updated Favorites is a beautiful cookbook written by the bakers at Tartine, one of those bakeries that feature beautiful and delicious baked goods that foodies want to duplicate. Tartine is a popular bakery located in San Francisco.

There is something for everyone in this excellent cookbook. It features basic recipes for puff pastry, croissants, and brioche, and then gives variations using them that are served at the bakery. The most requested recipe, Morning Buns, which are basically orange cinnamon rolls with a croissant base are fabulous. Croissants are a lot of work, but the instructions are clear and good ones are doable, if not time consuming. There are recipes for classic baked goods such as brownies (including some decadent Rocky Road Brownies (Yum!) and English muffins, as well as European specialties such as Canelés, chocolate friands, and gougères (which turn out perfectly and are hard to resist).

This cookbook is for serious home bakers; the recipes don’t take shortcuts, and the results are stunning. Bakers who prefer to bake quick and easy will find a few recipes that fit their agenda, but many of the recipes are labors of love. The photographs are beautiful, and there is a photo for every recipe, which is a bonus and makes it a bit difficult to decide what to bake next. The cookie section is excellent, and most of them are faster than the yeast and dough-based recipes; every one so far has turned out perfectly. The cookbook also features beautiful cakes, pies, and tarts with clear instructions for success.

Anyone who is a serious baker will enjoy this cookbook. It is well-written and includes recipes that people actually want to eat.

Special thanks to NetGalley for supplying a review copy of this book.

As good as the original!

**OMG! I cannot believe that these reviews haven't been done! I am so sorry they are so late!!!**

A stunning look into the world of baked goods! Each recipe was beautifully clear, and surprisingly simple/achievable. Highly recommend for those who love to bake and/or those who love to look at delicious baked goods.

Tartine by Elisabeth Prueitt and Chad Robertson is an absolutely gorgeous book filled with tons of color photos depicting the book's recipes. If you love to bake, as I do, you will love Tartine. You will find the following chapters in their cookbook:

Breakfast
Tarts, Pies, Fruit
Cakes
Cookies
Pastries and Confections
Holiday
Basic Bakery Recipes

Some of the recipes you'll find include:

Tartine Morning Buns
Chocolate Pudding Pie
Millionare's Chocolate Caramel Tart
Banana-Date Tea Cake
Marbled Pound Cake
Whole Grain Shortbread
Mexican Wedding Cookies
Thumbprint Cookies
Lemon Bars on Brown Butter Shortbread
Chocolate Friands
Maple-Glazed Pecans
Pecan Maple Pie with Kumquats and Bourbon
Soft Glazed Gingerbread

The recipes are written using both weights (metric) or measures i..e. traditional measuring cups and spoons.

Recommend.

Review written after downloading an uncorrected galley from NetGalley.

Cookbooks do not usually age well. Food trends change, we shift our focus away (or towards) different ingredients, and we even change our minds about what is/isn't healthy. Heck, even the way we plate and present dishes can make something look dated - I was thrilled to take some of my mother's old 70s and 80s cookbooks off of her hands, for example, but the photos in those books have me convinced I must be mistaken in thinking I had liked the stuff.

All that said, NONE of that applies to Tartine's original book. It really hasn't aged (it's not that old, either!). It was (and still is) a high-level cookbook that appeals on all levels. It is probably meant for people who are already good bakers, but it's written and styled in such a way that the rest of us can't help but want to give it a try. Anyway, I wondered why they would need a re-issue.

Now that I have looked through this new version, I can see that they've taken the original and added even more to it. You may not need to own both Tartine books unless you really do bake all the time, but if you don't already have the original I would recommend adding this new one to your collection.

The recipes are very well written, and if you pay attention carefully you should be able to follow them. Whether or not you think they are easy will depend on your skill level. You just have to remember that you do need to be conscious of what you are doing and take your time. As the introduction says, all about consistency and learning to trust your instincts. That's basic advice for bakers, but very true and very inspiring.

This review will go live on my baking blog, JennyBakes, on October 7, 2019.
This will be the link:
https://jennybakes.blogspot.com/2019/09/brownies-from-tartine.html

I think anyone who bakes has Tartine on their radar, one of the bakeries that brought artisan baking to the forefront in the United States. Their cookbook of the same name was originally published in 2006, and a revised edition with 68 new recipes came out October 1, 2019. I had a copy to play with from the publisher through NetGalley. I'll put a list of the recipes I want to try at the end of this post, but my husband always tries brownies at a new bakery as a "test" so I decided to go with something simple.

[Picture of brownies]

I was surprised to find a different technique than I'd ever used for brownies, and I've made a lot of brownies. This is clearly a recipe they have perfected over time, and a note in the recipe says this reflects their preference for "fudgy" brownies. They also have a recipe for making this same recipe slightly differently for ice-cream sandwiches, and a version that is for rocky road brownies. I went rogue and made a halfish recipe because I had misremembered how much chocolate I needed to buy.

[Recipe]

Notes from JennyBakes: Okay so this is my bad but I did a half recipe in a 9" square pan but used 3 eggs. I tried baking for 20 minutes but went to the full 25, was worried about overbaking and ended up underbaking, I think. A bit gooey in the middle but I stuck them in the fridge and they'll be fine. I also forgot to put the walnuts on until they'd baked 5 minutes. I loved the technique of beating the eggs and brown sugar - I've done that with white sugar before (see Alton Brown's cocoa brownies) but I've never used brown sugar in brownies. The texture before adding the chocolate and flour was very viscous and the batter was like chocolate marshmallows.

[Cookbook cover image]

Tartine (Revised edition) came out October 1, 2019, and like I already stated, I had a review copy.

Other recipes I've marked to try:

English Muffins
Savory Scones
Chocolate Hazelnut Tart
Devil's Food Layer Cake
Victoria Sponge
Almond-Lemon Tea Cake
Honey Spice Cake
Black Tea Blondies with Caramel Swirl
Sweet Potato Cake with Meringue
Buttermilk Scones
Quiche
Chocolate Chess Pie
Dutch Apple Pie
Matcha Streusel Tart
Cake Aux Olives
Pumpkin Tea Cake

I really enjoyed reading through this book. I own an older version of it and I was pleased to see they have kept true to the proffesional/homebaker feel.

As other reviewers have said, don't read this book on an empty stomach! The photos alone will make you hungry.

I also loved the kitchen tips, ie for the Shortbread it describes exactly how the butter should be, This book is a firm favourite in my cookbook collection.

This book is so incredibly beautiful.

I actually own the original Tartine cookbook and this is a lovely update on that one. Yes, some of the recipes in here are going to be intimidating and hard but there are also some very approachable ones that you can bake.

I loved it so much and this is the type of cookbook that you buy to put on your coffee table!

I received a copy for free from NetGalley in exchange for an honest review.

The is a beautiful cookbook. I saw Tartine and knew i had to take a look. The pictures are gorgeous and there are enough throughout the book to make sure that you know what the recipe is supposed to look like once finished. I haven't made anything from this book yet, but I have noted several recipes that I want to try. The instructions look easy to follow for the most part, though I was a little confused at times. For example, the Morning Bun recipe says to use 1 recipe of croissant dough, but it's unclear if that should be before or after laminating the dough. I may have to try it both ways to see what works. I plan on purchasing this book once it's available as I can see myself making several of these recipes frequently..

<b>4.5 flour-dusted ★★★✬</b>
<i><blockquote><b>This book is for you if…</b>you are somebody who likes to take time in the kitchen, looks for a variety of both American, British and some Italian, French, Hispanic and even Jewish classics as well as exciting new and unknown dishes.</blockquote></i>
<u><b>⇝Overall</b></u>
<i> “The word authentic has been overused by food writers, who have turned it into a catch¬all in praise of just about anything that tastes good. But whenever I see this word, another similar word springs to mind—author—and the food I recognize as authentic is real food that is unmistakably its creator’s own, as genuine as a handwritten manu¬script.”</i>

This book, its layout, the pictures, the recipes and the atmosphere it offers its readers practically scream <b>“village bakery-quality from loving hands”</b>. I just can’t get over how <b>beautifully rustic</b> this book and its content is. The recipe are <b>saliva-inducing masterpieces</b> that are not always meant for inexperienced hands, I have to admit that. I’m seriously considering getting the hardcopy of this one.

You will mostly find recipes that suit <b>beginner’s levels</b>, but in some cases, this book also works with <b>advanced methods and techniques you’ll have to practice</b> a bit before mastering them to your satisfaction – especially if you are a perfectionist. And make sure to <b>pay attention to the kitchen notes</b> and lessons-learned (such as <i>On Grains</i>) they add to each recipe and in between chapters. Since we cannot learn until we admit what we don’t know/are not able to do, this book poses a great opportunity to everybody, who enjoys a challenge in the kitchen.

<i>“Tartine Bakery opened in 2002, and in the intervening 17 years, it has become an anchor for the neighbourhood, a defining institution for the city of San Francisco, and a beacon of taste and flavour for people the whole country over.”</i>

<blockquote>🌘It <b>reflects on new dietary restrictions</b> such as the increasing occurrence of gluten intolerance and <b>diet-related diseases</b> such as diabetes and aims for a rich bud conscious combination of ingredients.

🌘The authors Elisabeth and Chas justice to the international nature of the book market of the 21st century and lists <b>measurements in both cups and grams and temperatures in Fahrenheit and Celcius</b>.

🌘They suggest <b>variations of certain ingredients, for instance, according to season</b>

🌘They give <b>credit to their bakers</b> when they came up with something featured in the book

🌘They give tips on <b>how to serve</b>, e.g. methods of cutting, decorative additions

🌘They give tips for <b>substituting tin shape</b> for one another

🌘They give tips on how to <b>make up for the lack of certain equipment</b>, e.g. deep-fat thermometers, however…

🌘…Having a kitchen machine or the knowledge of how to substitute the performance of a machine with muscle strength is a basis for this book</blockquote>

I have never been to this bakery myself – albeit I’ve heard of it from an SF-based friend of mine I met in Dublin – but I can guarantee you: if you’re fan of Tartine, <b>you’ll probably never want to leave your kitchen again except for seeking the original</b>.

<b><u>The book is structured as follows</u></b>

<i>FOREWORD BY ALICE WATERS
INTRODUCTION

Breakfast
Tarts, Pies, Fruit
Cakes
Cookies
Pastries and confections
Holiday
Basic Bakery Recipes

OUR STAFF
ON GRAINS (This was definitely the most familiar aspect of being a baker(‘s daughter))
INDEX</i>

<u><b>➺A bakery book about more than baking.</b></u>
This book does not only stand for good handcrafted quality bakery goods but also underlines the significance a decent handcraft shop has for its immediate surrounding. I can easily picture a lovely small bakery in <a href="https://www.google.com/maps/place/Point+Reyes+Station,+Kalifornien+94956,+USA/@38.1016797,-122.5805311,9.65z/data=!4m5!3m4!1s0x8085cf88aab4912b:0x8c1501422b6ca0a8!8m2!3d38.0690894!4d-122.8069356">Point Reyes Station</a> that draws energy from the maritime location and the salty wind that comes along with it.

<b>The love with which the authors meet their occupation and the tight social bonds to relatives, costumers and employees</b> that come along with it is touching. That is before people were too greedy to spend proper money on proper products and prefer 13-cent-paper-buns that literally taste like carton to fairly prices, taste-buds-exploding quality.
<i><blockquote>“Tartine Bakery opened in 2002, and in the intervening 17 years, it has become an anchor for the neighbourhood, a defining institution for the city of San Francisco, and a beacon of taste and flavour for people the whole country over.”</blockquote></i>
Being the daughter of a very skilled baker myself; I am thoroughly convinced that it is not only the bakery goods for sale that make a good bakery but also the significance it has for its neighbourhood and its customers.

Really good bakeries don't only sell incredible bread and pie but also hold small workshops. My dad, for instance, used to opened up our garden which sat right next to the window of our fantastic little bakery, invited interested folks to learn about different seeds and flours and their origin and methods of processing.

<u><b>⇝What I noticed as worthy of improvement</b></u>
<blockquote>🌔As an example: the ingredients list says “1 lemon”. I would prefer to not have to scan the entire instructions to know what it is used for. For instance, if the zest were to be used, I’d make sure to get organic lemons or maybe check if I had some zest left in case it somehow cannot obtain organic lemons.

🌔I find it useful to know the time it takes to make a recipe, preferably divided into preparing/resting/baking

🌔A list of necessary equipment would be a good idea as well

🌔I was irritated by some of the general statements that are given in some individual recipes such as “in country x, y and z, THIS AND THAT cake is the most popular” and I just went <i>uhhh, no, it actually isn’t?</blockquote>
________________
<i>This eArc was provided by the publisher via NetGalley in exchange for an honest review. Thank you very much!</i>