After months receiving hundreds of requests from all of you, we finally decided to bring you Tartine: A Classic Revisited Review.
The New York Times "Best Cookbooks of Fall 2019", is a brilliantly revisited and beautifully rephotographed updated edition of a go-to classic for home and professional bakers — from one of the most acclaimed and inspiring bakeries in the world.
Tartine: A Classic Revisited offers more than 60 new recipes that capture the invention and, above all, deliciousness that Tartine is known for. Favorites from the original book are here, too, revamped to speak to our tastes today and to include whole-grain and/or gluten-free variations, as well as intriguing new ingredients and global techniques.
Recipes cover nearly any baking need, from quick breakfast bites to refined desserts, and the chatty headnotes lend the book an informal, friendly vibe. Which is not to say the recipes aren’t on point: they are precise (rendered in both weight and volume measurements), and the instructions are just meticulous enough.
More than 150 mouth-watering photographs from acclaimed team Gentl + Hyers make this compendium a true collectible and must-have for bakers of all skill levels.
Extensively revised and updated, this new book has a fresh sparkle and features a more concerted effort to be accessible to beginning bakers.
Tartine: A Classic Revisited still has advanced recipes like the basic croissant recipe and its variations, but for those with less kitchen experience, there are plenty of options for doable but elegant cookies, tarts, cakes, and savory options.
Perhaps the most telling change is the selection of gluten-free recipes practically hidden throughout the pages. There’s no index listing them, and sometimes there’s not even a mention of their gluten status in the headnote; you’d have to read the ingredient list to know. That these recipes are so integrated into the book is a testament to both how comfortable we have become with the roster of flours and starches necessary for gluten-free baking, and how far gluten-free baking has come.
Tartine: A Classic Revisited comes with new and delicious recipes while maintaining some of their most requested recipes like the Morning Bun. Fans of the bakery’s straightforward tea cakes, currant scones, and fruit galettes won’t be disappointed. They are all in this book, tweaked to reflect the changes in the Tartine kitchen over the past 13 years, but as delectable as ever.
Tartine: A Classic Revisited brings you new flavors and new ingredients while offering the same delightful kind of pleasures that made it famous.