This cookbook is definitely geared toward a more accomplished baker. The recipes are easy to follow but it will require more tools/ingredients than the average home baker has. I made the lemon bars on brown butter shortbread and they were delicious! Easy to follow and thorough instructions made the process go smoothly. Beautiful pictures. I will definitely return to this cookbook!

I love leafing through a good cookbook with lots of glossy pictures and recipes. This book did not disappoint! Tartine, is a famous bakery in San Francisco and Los Angeles. I enjoyed the cute introduction about its humble beginnings and history.

This new cookbook contains some previously published recipes but many are revised (even as a healthier option..such as using almond flour to the traditional all-purpose flour.) I find the recipes easy to follow along and make. I have made the Chocolate pudding pie for a recent Barbecue/Cookout I was invited to and it was a huge hit and so easy to make! Definitely a keeper of a recipe. I'm also excited to finally find an easy Flaky and Sweet Tart Dough recipe. I am for sure going to try it very soon.

This book is filled with gorgeous photographs and Easy Classic recipes that are sure to be enjoyed by many for years to come. An excellent 5 star cookbook!

The photos to go along with the amazing recipes are to die for. Love the breakdown of the recipes and the various ways the recipes can be altered to accommodate taste. I found so many recipes I want to try as well as new methods for stuff I already bake!

I am a proud owner of the original Tartine cookbook. I enjoyed checking out the new and updated version, which has some updated recipes from the original, and PLENTY of new recipes as well. I think what impressed me the most is the incredible photography! It's definitely a big improvement from the original book. My mouth was watering while I read through the recipes! There are so many delicious-sounding options throughout. My only criticism would be that there are a lot of different specialty flours used. I think it's great that the bakery is providing the actual details of what they use, however the book is still technically intended for home cooks, and even advanced bakers may not have this particular variety of flours in their arsenal. It's still an awesome baking book, and I would recommend it, but only for intermediate and advanced bakers.

The original Tartine is one of my most trusted and well-loved baking books, so I was unsure if there was any reason to have this new one. This galley, however, has convinced me it is an absolute must. There are so many wonderful additions and spins on the recipes from the original book. I still love the streamlined, classic themes of the first Tartine, but this book is a beautiful complement with many more exciting ideas. If you love the original Tartine, you will definitely love this one.

Delicious! Mouth-watering! Exquisite! The recipes in this book are well-written and easy to follow. I have only tried five recipes so far, but each has turned out to be almost as pretty as the pictures and incredibly delicious. This will be my holiday gift for all my foodie friends.

This book was received as an ARC from Chronicle Books in exchange for an honest review. Opinions and thoughts expressed in this review are completely my own.

I am familiar with Tartine Bakery featured on food network and other cooking shows and I am familiar with their first cookbook but, I have never seen or read anything so extravagant as this one and looking at all the delicious recipes just makes my mouth water. I am excited to try a lot of the recipes including the glazed croissants, pain du chocolate, egg and bacon brioche and of course the morning buns. I can't wait to attempt some of those recipes and if they are easy enough, we just might feature this book at a future cooking demo. The pictures alone will attract our community to this book and we can't wait to share it with everyone.

We will consider adding this title to our Cookbook collection at our library. That is why we give this book 5 stars.

Wow! This is a fantastic book for serious bakers. The recipes and photography is amazing. I want to make and eat absolutely everything in this book. The Ingredients are sensible and easy to obtain and the methods are clear and easy to follow. I simply cannot wait to start baking.

I will also be using this book in my bakery to create some new treats for my customers.

I received an advance digital copy of this title in exchange for an unbiased review. I will definitely be purchasing a hard copy for myself to use again and again.

This recipe book contains previously published and revised as well as brand-new recipes.
I found this book to be an exceptionally great recipe book. It contains mostly recipes for baked goods as Tartine is first and foremost a bakery. The categories within the book were „Breakfast“, „Tarts, Pies, Fruit“, „Cakes“, „Cookies“, „Pastries and Confections“, and „Holiday“.

The photos were beautiful and the step-wise instructions very detailed and helpful (maybe not fool-proof, but getting very close). I also liked that the measurements for the ingredients were listed in both cups and metric. Additionally, the recipes contained instruction for how to store the finished product and how long it will keep.

I was absolutely (positively) surprised to find a handful glutenfree recipes, in fact, the first recipe is gluten-free. If I counted correctly, there were 6 glutenfree recipes, including a pie crust, which makes all the pies recipes in the book (potentially) gluten-free too. In addition, there are recipes for jams/preserves and confections that are naturally gluten-free.

"They" say eating begins with the eyes and with this newest edition of Tartine, I've gained a hundred pounds just by looking! The photography is gorgeous! I had always thought of Tartine's baking as something might be beyond my abilities, but most of the recipes in the book are not intimidating and there are recipes and techniques that I can aspire to. This book does an excellent job of speaking to all levels of bakers. I made the salted chocolate buckwheat cookies and the brownies. Both recipes turned out just as the description said they would and I got a lot of love from the family for making these treats.

There is a recipe for olive cake in this book that I might make every week for the rest of my life.

This cookbook is the best gift I could have received this summer. It's perfect. I greatly appreciate the chance to have a preview of it.

Tartine is for food lovers, people who long for thoughtful moments in the kitchen with their favorite ingredients, and for those who appreciate the value of slow baking, mindful eating, careful planning, and delicious sharing.

This new edition of Tartine is a must-have. The recipes are foolproof and are such beautiful additions to any baker's repertoire. The photographs are gorgeous and mouthwateringly tantalizing. I have a tattered first edition that was released in 2006, and this is the perfect excuse to purchase an updated copy. Prueitt and Robertson deliver a great book, and the new recipes are a must-try.

I received a copy through NetGalley for review.

As someone who frequented Tartine many times during my years living in the bay area, I can still picture it and my brain still remembers the delicious things I ate.
The recipes while admittedly aren't simple I know the effort you put into making them will be well worth every second. But I am very excited to give them a try!
Cookies, cakes, pies, small pastries, desserts, breakfast- both sweet and savory. The only thing I was missing is bread, but I know they have an entire other book for that!

The photographs are beautiful, and the book its self is stunning. I am very glad I had a chance to revisit it. And if you ever find yourself in San Francisco in the neighborhood, you won't regret stopping by and grabbing one of everything, it'll be worth it.

STUNNING. I love Tartine, and this cookbook is no exception. Beautiful photographs and even better food. I can't wait to bake my way through it!

This book is beautifully done and I'm sure the recipes taste good. Unfortunately, the recipes are heavy in dairy and eggs so there's not much here for me.

Thank you to Chronicle Books and NetGalley for the eARC in exchange for my honest review.

*** I received this ARC in exchange for an honest review. ***

I didn't pay much attention to Tartine except for knowing that they were a local bakery until the owner of Gracie Jones GF Bakery told me that they also have some gluten free recipes. Say what?

I was very happy to find out that there were a mix of gluten-free recipes baked into this book. The variety of goods made me extremely happy to come across as a person suffering from celiac disease -- I actually am looking forward to attempting the non-GF recipes with GF flour to see if I can get them to work similarly. There are a variety of cakes, cookies, muffins, and pies that both the celiac and the non-celiac can make at home. (Obviously I'm not telling anyone who has a celiac at home to bake non-GF stuff!)

All of the ingredients for the GF recipes were also reasonable and did not include a lot of "exotic" or hard to find ingredients, one of my biggest gripes with GF baking in general.

This was fantastic. The images are beautiful and I loved all of the variety of baked goods. The recipe instructions are fantastic and I can't wait to make a few more from this. I think I'll definitely be buying this in hardcopy when it's released.

I got SO HUNGRY while flipping through this! Gorgeous photos, detailed recipes, and personal comments/insights/tips from the bakers make this a must-have. Can't wait to try these.

Revised and rephotographed, with both new and updated recipes. The photos are mouthwateringly beautiful, and recipes with more complicated preparation have multiple recipes of steps shown (i.e. braided pastries). Recipe sections are breakfast, tarts/pies/fruit, cakes, cookies, pastries and confections, holiday, and basic bakery recipes. This is the book for when you want to master that delicious baked good you always look for at the bakery, so you can feel accomplished and impress your family and friends. I am having a hard time picking what to try first.
I received an advanced ebook copy of the updated version of this title in exchange for an honest review.

I dont usually judge a book by its cover, but in this case I had to relent.

On the bottom left are the Tartine morning buns. The revision to recipes has been done with changing tastes and times, using multi grains - einkorn ( now who knew that it was more protein that was making all purpose flour less softer than einkorn) doughnuts, matcha croissants (should have been an easy one to foresee), less sugar.
Baklava knots and wreath. Never laid my eyes on such divine things. The knots will be a hard thing to unravel in your mind, where it begins, where it ends - even for a mathematician.
Bostock. Conchas.
You can make your own Oat Digestive Biscuits, which can be used as a gluten -free base in Creamy Cheesecake.
How to make white chocolate mushrooms.
Sweet potato tea cake.