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1 Burnside Cooking and Food- Baking General

More copies of this ISBN

Tartine

by

Tartine Cover

ISBN13: 9780811851503
ISBN10: 0811851508
Condition: Standard
All Product Details

Only 1 left in stock at $25.00!

 

Synopses & Reviews

Publisher Comments:

A and#8220;culinary guruand#8221; andand#160;author of the award-winning Around My French Table and Baking: From My Home to Yoursand#160;returns withand#160;an exciting collection of simple desserts from French home cooks and chefs

With her groundbreaking bestseller Around My French Table, Dorie Greenspan changed the way we view French food. Now, in Baking Chez Moi, she explores the fascinating world of French desserts, bringing together a charmingly uncomplicated mix of contemporary recipes, including original creations based on traditional and regional specialties, and drawing on seasonal ingredients, market visits, and her travels throughout the country.

Like the surprisingly easy chocolate loaf cake speckled with cubes of dark chocolate that have been melted, salted, and frozen, which she adapted from a French chefand#8217;s recipe, or the boozy, slow-roasted pineapple, a five-ingredient cinch that she got from her hairdresser, these recipes show the French knack for elegant simplicity. In fact, many are so radically easy that they defy our preconceptions: crackle-topped cream puffs, which are all the rage in Paris; custardy apple squares from Normandy; and an unbaked confection of corn flakes, dried cherries, almonds, and coconut that nearly every French woman knows.

Whether itand#8217;s classic lemon-glazed madeleines, a silky caramel tart, or and#8220;Les Whoopie Pies,and#8221; Dorie puts her own creative spin on each dish, guiding us with the friendly, reassuring directions that have won her legions of ardent fans.

Synopsis:

In this new book, the owners of Tartine Bakery share not only their fabulous, easy-to-make recipes, but also the secrets and expertise that can transform a delicious homemade treat into a spectacular baked creation. 64 color & b/w photos.

Synopsis:

By the author of the award-winning Around My French Table and Baking: From My Home to Yours, an irresistible collection of radically simple desserts from French home cooks and pastry chefs.

Synopsis:

A stunning collection of plated dessert recipes from legendary pastry chef Franand#231;ois Payard

Synopsis:

In this visually stunning new book from legendary pastry chef Franand#231;ois Payard, professional pastry chefs and serious home bakers will learn how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create unforgettable masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Souffland#233; with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Throughout the book, Payard includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the worldand#8217;s finest pastry kitchens. Combining Payardand#8217;s baking and pastry techniques with the engaging, straightforward writing style of Tish Boyle, this book is a must-have for professional bakers yet accessible enough for serious home baking enthusiasts.

Synopsis:

Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. It's no wonder there are lines out the door of Elisabeth and Chad's acclaimed Tartine Bakery. It's been written up in every magazine worth its sugar and spice. Here their bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first: moist Brioche Bread Pudding; luscious Banana Cream Pie; the sweet-tart perfection of Apple Crisp. And the cakes! Billowing chiffon cakes. Creamy Bavarians bursting with seasonal fruits. A luxe Devil's Food Cake. Lemon Pound Cake, Pumpkin Tea Cake. Along with the sweets, cakes, and confections come savory treats, such as terrifically simple Wild Mushroom Tart and Cheddar Cheese Crackers. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvresand, of course, a whole lot for dessert! Practical advice comes in the form of handy Kitchen Notes. These "hows" and "whys" convey the authors' know-how, whether it's the key to the creamiest quiche (you'll be surprised), the most efficient way to core an apple, or tips for ensuring a flaky crust. Top it off with gorgeous photographs throughout and you have an utterly fresh, inspiring, and invaluable cookbook.

About the Author

Pastry chef Elisabeth Prueitt and her husband, renowned baker Chad Robertson, are the co-owners of Tartine Bakery and the Bar Tartine restaurant in San Francisco. Elisabeth's work has appeared in numerous magazines, including Food and Wine, Bon Appétit, and Travel and Leisure, and she has appeared on the television program Martha Stewart Living.

Pastry chef Elisabeth Prueitt and her husband, renowned baker Chad Robertson, are the co-owners of Tartine Bakery and the Bar Tartine restaurant in San Francisco. Elisabeth's work has appeared in numerous magazines, including Food and Wine, Bon Appétit, and Travel and Leisure, and she has appeared on the television program Martha Stewart Living.

France Ruffenach is a San Francisco-based photographer whose work has appeared in magazines and cookbooks including Martha Stewart Living, Real Simple, and Bon Appétit magazines, and in Cupcakes, Everyday Celebrations, and Rosé.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

michmobile2000, August 20, 2012 (view all comments by michmobile2000)
Recipes to inspire and delight. Take a trip to SF's best bakery - you can almost feel the heat of the stacked ovens. The writing includes bakery stories and cook's tips. The photos are scrumptious. Some favorite not-to-miss recipes include bread pudding, both summer and savory; cheesy, puffy gougeres; and the versatile lemon cream. Do not limit yourself to this book, however, and also purchase Tartine Bread.
Was this comment helpful? | Yes | No

Product Details

ISBN:
9780811851503
Author:
Prueitt, Elisabeth
Publisher:
Chronicle Books
photographs:
Ruffenach, France
Photographer:
Ruffenach, France
Author:
Payard, Francois
Author:
Boyle, Tish
Author:
Prueitt
Author:
Prueitt, Elisabeth M.
Author:
Greenspan, Dorie
Author:
Robertson, Chad
Subject:
General
Subject:
Desserts
Subject:
Pastry
Subject:
Courses & Dishes - Pastry
Subject:
Cooking and Food-Pies and Pastries
Subject:
General Cooking
Subject:
French
Copyright:
Edition Description:
Cloth
Publication Date:
20060824
Binding:
Hardback
Grade Level:
from 8 up to 17
Language:
English
Illustrations:
4-color throughout
Pages:
224
Dimensions:
10 x 8 in 3.35 lb
Age Level:
from 13 up to 99

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Related Subjects


Cooking and Food » Award Winners » General
Cooking and Food » Baking » General
Cooking and Food » Baking » Pies and Pastries
Cooking and Food » Desserts and Candy » General
Featured Titles » General

Tartine Used Hardcover
0 stars - 0 reviews
$25.00 In Stock
Product details 224 pages Chronicle Books - English 9780811851503 Reviews:
"Synopsis" by , In this new book, the owners of Tartine Bakery share not only their fabulous, easy-to-make recipes, but also the secrets and expertise that can transform a delicious homemade treat into a spectacular baked creation. 64 color & b/w photos.
"Synopsis" by , By the author of the award-winning Around My French Table and Baking: From My Home to Yours, an irresistible collection of radically simple desserts from French home cooks and pastry chefs.
"Synopsis" by ,
A stunning collection of plated dessert recipes from legendary pastry chef Franand#231;ois Payard
"Synopsis" by , In this visually stunning new book from legendary pastry chef Franand#231;ois Payard, professional pastry chefs and serious home bakers will learn how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create unforgettable masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Souffland#233; with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Throughout the book, Payard includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the worldand#8217;s finest pastry kitchens. Combining Payardand#8217;s baking and pastry techniques with the engaging, straightforward writing style of Tish Boyle, this book is a must-have for professional bakers yet accessible enough for serious home baking enthusiasts.
"Synopsis" by , Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. It's no wonder there are lines out the door of Elisabeth and Chad's acclaimed Tartine Bakery. It's been written up in every magazine worth its sugar and spice. Here their bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first: moist Brioche Bread Pudding; luscious Banana Cream Pie; the sweet-tart perfection of Apple Crisp. And the cakes! Billowing chiffon cakes. Creamy Bavarians bursting with seasonal fruits. A luxe Devil's Food Cake. Lemon Pound Cake, Pumpkin Tea Cake. Along with the sweets, cakes, and confections come savory treats, such as terrifically simple Wild Mushroom Tart and Cheddar Cheese Crackers. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvresand, of course, a whole lot for dessert! Practical advice comes in the form of handy Kitchen Notes. These "hows" and "whys" convey the authors' know-how, whether it's the key to the creamiest quiche (you'll be surprised), the most efficient way to core an apple, or tips for ensuring a flaky crust. Top it off with gorgeous photographs throughout and you have an utterly fresh, inspiring, and invaluable cookbook.
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