"Originally published in 2006, Tartine commanded instant national attention for the San Francisco bakery whose recipes it featured. Now extensively revised and updated, it has a fresh sparkle and features a more concerted effort to be accessible to beginning bakers.
With more than 120 recipes for breakfast pastries, tarts, pies, cakes, and cookies—including more than 25 which are gluten-free—the new Tartine incorporates new flavors and new ingredients, while offering the same delightful kind of pleasures that made it famous. You can try your hand at
Chocolate chess pie
Cranberry upside-down cake
And a showstopper būche de noël
So much goodness.
Hardcover. Color photographs throughout.