Tartine
Contributors: Alice Waters (Foreword); France Ruffenach (Photographer)
Publisher: Chronicle Books
Published: August 17, 2006
Language: eng
Format: Hardcover
Number of pages: 224
ISBN-13: 9780811851503
Subjects: Cakes, baking, icing & sugarcraft; Courses & Dishes - Desserts; Baking - Confectionery; Cooking; Cooking / Wine; Pastry; General; Courses & Dishes - Pastry; Cooking / General; Desserts
Description: Pastry chef Prueitt and master baker Robertson of San Francisco's acclaimed Tartine Bakery share not only their recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. Along with the sweets, cakes, and confections come savory treats--there's a little something here for breakfast, lunch, tea, supper, hors d'oeuvre--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.--From publisher description.