Tartine: Revised Edition

This is the updated edition of the first book from Elisabeth Prueitt and Chad Robertson, the founders of San Francisco’s renowned Tartine Bakery. The volume is an exhaustive collection of recipes that established Tartine’s international reputation for both breads and pastries. The content provides a foundation in baking through detailed instructions for their most recognized items, including croissants, scones, tartines, and various cookies. This edition features all recipes converted to a metric format for accurate results.

The book details the foundational recipes and techniques required to master the Tartine style of baking. It includes sections dedicated to creating reliable doughs, building pastry creams, and executing essential preparations. The revised edition updates the original text with new photography and organizational clarity to reflect modern baking practice. This volume functions as a key resource for any baker interested in mastering world-class patisserie and achieving the quality standards of a respected artisan bakery.