Tartine and over 2 million other books are available for Amazon Kindle . Learn more
FREE Delivery in the UK.
Only 6 left in stock (more on the way).
Dispatched from and sold by Amazon.
Gift-wrap available.
Quantity:1
Tartine: Sweet and Savory... has been added to your Basket
+ £2.80 UK delivery
Used: Like New | Details
Sold by Wordery
Condition: Used: Like New
Comment: This fine as new copy is waiting for you in our UK warehouse and should be with you within 4-5 working days via Royal Mail.
Trade in your item
Get a £3.80
Gift Card.
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections Hardcover – 27 Oct 2006


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle Edition
"Please retry"
Hardcover
"Please retry"
£23.92
£12.68 £12.67
£23.92 FREE Delivery in the UK. Only 6 left in stock (more on the way). Dispatched from and sold by Amazon. Gift-wrap available.

Special Offers and Product Promotions

  • When you trade in £15 or more you’ll receive an additional £5 Amazon.co.uk Gift Card for the next time you spend £10 or more.

Frequently Bought Together

Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections + Tartine Bread + Tartine Book No. 3
Price For All Three: £63.89

Buy the selected items together


Trade In this Item for up to £3.80
Trade in Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections for an Amazon Gift Card of up to £3.80, which you can then spend on millions of items across the site. Trade-in values may vary (terms apply). Learn more

Product details

  • Hardcover: 224 pages
  • Publisher: Chronicle Books (27 Oct. 2006)
  • Language: English
  • ISBN-10: 0811851508
  • ISBN-13: 978-0811851503
  • Product Dimensions: 22.2 x 2.9 x 26 cm
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 194,400 in Books (See Top 100 in Books)

More About the Authors

Discover books, learn about writers, and more.

Product Description

About the Author

Pastry chef Elisabeth Prueitt and her husband are the co-owners of Tartine in San Fransisco

Inside This Book (Learn More)
Explore More
Concordance
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Search inside this book:

What Other Items Do Customers Buy After Viewing This Item?

Customer Reviews

3.8 out of 5 stars
Share your thoughts with other customers

Most Helpful Customer Reviews

7 of 8 people found the following review helpful By Dimitra on 23 Feb. 2012
Format: Hardcover Verified Purchase
I am a huge Tartine fan. I have purchased their bread book and wanted to try this out too.
The bread book is by far better. It is more professional and narrative than this.
The recipes are good but not mind blowing. The famous bread pudding recipe is incomplete - it hasnt got the recipe for the caramelized fruits on top- and the morning bun recipe is missing.
I wanted more pictures since this book doesn't refer to a professional pastry chef , but an average home cook.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
6 of 10 people found the following review helpful By G. Paolo on 18 Feb. 2009
Format: Hardcover
This book is perfect!! I really love it... I have made many desserts from this and I have never disppointed especially crossiants, the best I have ever eaten.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
0 of 2 people found the following review helpful By LMonty on 26 May 2012
Format: Hardcover Verified Purchase
I have visited the Tartine bakery in SF and its so nice to be able to remake some of the goodness they make there over in rainy old England.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
0 of 6 people found the following review helpful By Mr Philip L White on 11 May 2014
Format: Kindle Edition Verified Purchase
Great book wood of given it 4 stars but on a kindle for iPad has killed it.
Recipe books you need to flick back and forth, use the index and kindle has killed this.
Ingredient lists are hard to read because of kindle.
Kindle sort it out
I'm never going to buy a cookery book on kindle again.
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 120 reviews
208 of 210 people found the following review helpful
This book works, and it's fantastic 2 Jun. 2007
By Stepone - Published on Amazon.com
Format: Hardcover
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.
77 of 85 people found the following review helpful
The Very Best! 23 Nov. 2006
By A reader - Published on Amazon.com
Format: Hardcover
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.
83 of 94 people found the following review helpful
Beautiful book not the best cookbook 24 Oct. 2008
By D. Hansen - Published on Amazon.com
Format: Hardcover
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
12 of 12 people found the following review helpful
Perfect results every time 4 Mar. 2010
By E.M. - Published on Amazon.com
Format: Hardcover Verified Purchase
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.
12 of 12 people found the following review helpful
Terribly done 6 April 2014
By Tracie Coleman - Published on Amazon.com
Format: Kindle Edition Verified Purchase
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.
Were these reviews helpful? Let us know

Look for similar items by category


Feedback