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Tartine (Anglais) Relié – 24 août 2006

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Descriptions du produit

Présentation de l'éditeur

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'oeuvres and, 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.

Biographie de l'auteur

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 & Wine, Bon Appétit, and Travel & 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 & Wine, Bon Appétit, and Travel & 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.

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Par Nikolaos le 6 février 2014
Format: Format Kindle Achat vérifié
Super, excellent, very professional. Needs to be read carefully. Is for professionals
Very good technics’ for bread making. I am waiting for the next one.
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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: HASH(0x957d527c) étoiles sur 5 150 commentaires
252 internautes sur 255 ont trouvé ce commentaire utile 
HASH(0x956b4df8) étoiles sur 5 This book works, and it's fantastic 2 juin 2007
Par Stepone - Publié sur Amazon.com
Format: Relié
Updates August '08: Just wanted to reiterate how successful these recipes are. Since my first review, I've baked several more cakes, a couple of tarts, and the brioche (of 3 versions I've tried, by far my favorite, better than the version in Baking with Julia). This book has a large section of bavarian style cakes, and I credit the authors for this becoming my very favorite type of cake. I've tried the passion fruit-lime cake and also the strawberry bavarian, and they came out so delicious, light, ethereal even. The lemon curd recipe is also delicious. This is my go-to baking book now, especially for cakes. The recipes really highlight quality, fresh ingredients, and they're never overly sweet or fussy. In addition to the weddings cakes (mentioned below), I've brought Tartine cakes to friends, family, and the office, and--assuming they are being honest--everyone says they are among the best they've had. I believe them because I agree, and I give full credit to the authors for that.

One note, however, is that the basic cake recipes produce more batter than needed to fill the pan. For me, this usually means a 6-inch cake for the freezer, which is a treat.

Usually I try not to review any book until I've cooked at least 3 recipes from it (which is often 3 more recipes than some of the highly-ranked cookbook reviewers around here try). Technically, I've only prepared 2 from this book: croissants and tres leches cake. However, that cake involved the recipe for a coconut chiffon cake, caramel, and vanilla pastry cream, in addition to the syrup and cream for assembling the final cake. That, coupled with the intricate nature of the croissant recipe, gives me enough evidence to say that this is an excellent baking book, a great addition to any baker's collection.

I've tried croissants before, struggled with the technique, and failed to approximate the taste of a good, buttery, proper croissant. I followed the detailed instructions here exactly, and I got exactly what I want. My French husband approved, and my mom and sister and I ate them up far too quickly. The dough wasn't easy, but it made a true croissant. I especially like Tartine's extra touch of baking them a little darker than most other recipes.

As for the tres leches cake, I'll say nothing as to its authenticity, since I wouldn't really know. As far as the recipe, though, it's utterly manageable: instructions and measurements are accurate and clear. The results: absolutely delicious, maybe the best non-chocolate cake I've made. The coconut chiffon is moist and tender, and the coconut syrup, caramel, and vanilla pastry cream make it so moist, flavorful, and satisfying. Another touch I liked was the small touch of lemon juice in the caramel. I haven't made it before, but I don't recall this as a standard addition in recipes I've seen. But it was definitely worth eating with a spoon. Probably a dozen or more people sampled this cake over the weekend, and they all loved it.

I look forward to trying the devil's food cake and the brioche, and I'm confident that they'll turn out as well as what I've made so far.

Added later:
I also tried the devil's food cake recipe (Which includes recipes for the cake, caramel, ganache). It was a bit involved, but the directions were again very clear and spot on: I knew what to look for and even my first try came out great. I ended up making about 4 batches of the recipe and using it for my brother's grooms cake. Had raves from dozens of people.

Also, ended up using the tres leches chiffon cake for part of the brides cake, which also got tons of great feedback.

I look forward to working through this book even further.
88 internautes sur 96 ont trouvé ce commentaire utile 
HASH(0x956b4e4c) étoiles sur 5 The Very Best! 23 novembre 2006
Par A reader - Publié sur Amazon.com
Format: Relié
I am always very impressed when I find cookbooks whose recipes have been tested meticulously by the authors. That's an evidence of honesty and hard work. This book is simply the very best desserts cookbook I have ever used. Not being a very good cook, I find the recipes to be easy to follow and accurate. I also like that most of the recipes call for minimum amount of sugar needed. As a result, the final products taste light and flavors of ingredients really come through without being masked by excessive sweetness.
94 internautes sur 105 ont trouvé ce commentaire utile 
HASH(0x956b52a0) étoiles sur 5 Beautiful book not the best cookbook 24 octobre 2008
Par D. Hansen - Publié sur Amazon.com
Format: Relié
I agree with K Cole and Cricket's reviews. There are quite a few typos in this book. Some apparent prior to baking and some only apparent upon tasting the baked goods. I bake daily and I have had one too many failures with this cookbook even when scaling all of my ingredients. I can only hope that someone gets in the test kitchen and corrects the errors for the next edition.
I will give this cookbook two more recipe tries because I want to love it. Paging thru it makes me wish the bakery were in my city and right up the road.
I'll follow up again and with fingers crossed I'll be adding stars to my review
22 internautes sur 22 ont trouvé ce commentaire utile 
HASH(0x956b566c) étoiles sur 5 Perfect results every time 4 mars 2010
Par E.M. - Publié sur Amazon.com
Format: Relié Achat vérifié
As someone mentioned before me, the true test of a cookbook is the success of its recipes. I have been baking my way through the Tartine cookbook since September, with near perfect results for every recipe. This has now become my "go-to" book for family gatherings, holidays, and every day baking. I have never been a fan of certain desserts, namely Lemon Bars or Pecan Pie, but since they are listed in the book, I decided to give them a try. The Lemon Bars are now one of my favorites, and many of my coworkers have proclaimed them the best they have ever tasted. The base of the lemon bars is crispier than similar recipes, and stays that way even after being refrigerated for a day or two- no more soggy crust! The lemon flavor really pops with the addition of zest and extra lemon juice, so be sure and scale them back if you want a more subdued flavor (I have tried it with the full amount, and scaling it back a few tablespoons). The Pecan Maple pie is another recipe that I make quite often; I have made it at least 12 times in the past 2 months. I use orange zest instead of kumquats, because it is easier to obtain in my town.

I have currently made the following recipes from the book on numerous occasions: Croissants, Pain au Chocolat, Morning Buns (recipe not in book), Devil's Food Cake, Pecan Maple Pie, Almond Lemon Tea Cake (another hit with friends), Pumpkin Tea Cake, Brownies, Chocolate Truffles, Flaky Tart Dough, Sweet Tart Dough, Pecan-Bourbon Pralines, Double Chocolate Cookies, Apple Crisp, and several more.

It is worth noting that you "need" a stand mixer for many recipes, including the croissants. As the authors of the book frequently say, read the recipes carefully before attempting to make them. I admit that I was intimidated by the steps for the croissants, but I have made them several times now, and it has become easier with each successive try. The croissants turned out just like the photos the first time I made them, even though I enlisted the help of my 5 year-old to help roll out the dough! The recipes in this book are written well, and many are very simple, but the results are outstanding. This cookbook is a must for any baker.
39 internautes sur 43 ont trouvé ce commentaire utile 
HASH(0x956b5618) étoiles sur 5 Terribly done 6 avril 2014
Par Tracie Coleman - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
I don't know if there was an issue in the editors scaling, or poor translation, but there are really off recipes in this book. While I do not claim to be a professional pastry chef (I do bake artisan breads for a hobby), even the novice baker can spot issues trying these recipes. For instance, let's take basic crusts. She suggests baking a sablee crust (basic sweet pie/tart crust). She notes to bake at 325 for 9-11 minutes. I am certain her intent was for 425 (at 325, you get a melted mess, as the crust won't bake before the butter melts, and the crust will still be wet batter after 12 minutes). She also notes a "3-2-1" recipe, where you take three parts flour, two parts fat, one part liquid (this is correct, one of the first things students learn to make). However, the recipe that it describes doesn't come close to the ratios by weight nor by volume.

I'm sure Mrs Prueitt has a wonderful bakery and is a skilled chef. I don't know if something was missed when scaled for the home baker, or maybe something the publisher did, but the book itself is thus-far terrible.
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