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Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections (Englisch) Gebundene Ausgabe – 24. August 2006

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  • Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections
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  • Tartine: Book No. 3: Ancient Modern Classic Whole
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  • Tartine Bread
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Produktinformation

Produktbeschreibungen

Synopsis

The owner-chefs of the acclaimed Tartine Bakery share the secrets of the baker's art with a collection of easy-to-follow recipes for the home kitchen, featuring such luscious treats as Banana Cream Pie, Apple Crisp, Brioche Bread Pudding, Devil's Food Cake, Lemon Pound Cake, and other tarts, crackers, cookies, breads, cakes, and dishes for every me

Über den Autor und weitere Mitwirkende

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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Format: Gebundene Ausgabe Verifizierter Kauf
Ein schönes Buch mit tollen Rezepten,ohne gute Englischkentnisse kommt man allerdings nicht weit.
Leider sind nicht zu jedem Rezept Bilder beigefügt,so das erst eine Übersetzung Aufschluss bringt was am Ende raus kommen soll. Sicher kein Backanfängerbuch.
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 4.5 von 5 Sternen 165 Rezensionen
46 von 48 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Mixed feelings about this book 19. August 2013
Von Ann - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
When I first received this book, I loved it. The book is very beautiful and it has weight measurements, which is one of the reasons I purchased it.

However, now that I've made enough recipes from the book, I feel like I can give a fair review of the actual quality of the recipes, and unfortunately, some of them did not turn out so great. I have been practicing baking with the precision of making macarons and baking from Thomas Keller's Bouchon Bakery, so it's not an issue of technique; the bad results are really due to the ingredients and ratios. There were quite a few recipes that just turned out way too sweet - the brownies and the chocolate hazelnut tart (understandably they are both chocolate based but then the authors add a LOT of sugar to the base). And then there were the ones that didn't taste spectacular (like I was blown away with Bouchon Bakery) - these were the cookie recipes and the chiffon cake.

Now onto some of the good recipes that initially made me like the book: the banana cream pie (but their caramel recipe is too fancy, it ended up becoming rock hard. I would stay with the simple 1:1 sugar and heavy cream), the almond tea cake, and the lemon bars.

So there's a few nice recipes in here but definitely proceed with caution...
36 von 39 Kunden fanden die folgende Rezension hilfreich
2.0 von 5 Sternen Poor Editing and Over-the -top Recipes 6. April 2014
Von swalk - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
I am an experienced cook and looked forward to this book. For home cooking, the recipes I tried are sometimes inaccurate and sometimes just plain over-the-top. By this I mean they are things you would go to a bakery and buy 1 of, but do you really want a whole tray of them? Take for instance the Mixed-Berry Shortcake with Berry Caramel sauce. This was very good, but I couldn't help thinking the whole time I was eating it that I wish it was just plain strawberry shortcake with a little cream poured over the top.
More importantly, there are many catastrophic errors in the recipes. The worst so far was with the Shortbread cookie recipe. Unfortunately my wife made this one. After going into how important the cornstarch is in the introduction to the formula, the author calls for 1/2 cup plus 2 T of cornstarch. Well let me tell you: The resulting cookie was the worst, most horrible thing I every put in my mouth! Obviously it should have called for confectioner's sugar rather than cornstarch.
I will probably not use this cookbook much.
3 von 3 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Perfect 18. März 2016
Von Eanbay - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
I want to make everything in this cookbook. The authors are great at explaining a bit of the chemistry that goes on in baking, which I think is helpful but rarely included in baking recipes. Why things work is just as important as how they work. But this book is far from stuffy. It is a great read, informative, entertaining and most importantly inspiring. Now if you will excuse me, I'm going to go make some croissants.
2 von 2 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Beautiful layout, great tips, grams and ounces provided, and the recipes turn out beautifully! 5. Oktober 2016
Von ChicEats - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I have made several recipes from Tartine and can't say enough good things about the book. Beautiful layout, great tips, grams and ounces provided, and the recipes turn out beautifully. Attached is a picture of the Pumpkin Tea Cake recipe that I baked. Delicious!
29 von 30 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Perfect results every time 4. März 2010
Von E.M. - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
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.
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