ADVERTISEMENT
- Real Recipes from Real People -

Recipe: Sample Recipes from Tartine by Elisabeth Prueitt and Chad Robertson

Recipe Collections
SAMPLE RECIPES FROM:

Tartine by Elisabeth Prueitt and Chad Robertson
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.

Tartine Bakery Shortbread (with photo)
Finely textured and very tender, this is the perfect version of the Scottish cookie. Many recipes include some kind of starch that contributes, along with butter, to the shortness of the dough, which is where these cookies get their melt-in-the-mouth texture. Potato starch, cornstarch, and rice flour are among the possibilities. Rice flour gives a bit more crunch, while cornstarch is the softest of all, making a particularly short and flaky cookie.

Tartine Bakery Chocolate-Oatmeal-Walnut Cookies (with photo)
This version of chocolate chip cookies is like most of the cookies we make at the bakery: familiar flavors, but in a slightly different size or shape than you usually find, or with an additional ingredient that sets them apart from the average. I like delicate, petit four-sized cookies best (see variation; we also make this cookie in a five-inch version, but it is still very thin and delicate). These are to my mind a perfect little cookie, with chunks of chocolate and nuts and some oats for texture.

Tartine Bakery Lemon Bars on Brown Butter Shortbread (with photo)
Although we love having these bars fill our pastry cases in the fall and winter - they are one of the few bright colors in the sea of chocolate and caramel - a really cold lemon bar in the heat of the summer is very refreshing. I find the bases of most lemon bars to be undercooked and doughy, and the filling usually too scant, Just as we like to bake a lot of our pastries a little darker than many bakeries, we do the same with these bars: we bake the shortbread base until it turns golden brown, producing a deeper butter flavor and crispier crust. We also fill the crust with a little more custard than is typical. You will find that the bases of these bars not only have a nice toothsome bite, but will also stay crisp beyond the day they are made.

List All Featured Cookbooks and Sample Recipes
MsgID: 151258
Shared by: Betsy at Recipelink.com
Board: Gab About Books at Recipelink.com
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Sole in Lemon Mayonnaise
  • SOLE IN LEMON MAYONNAISE Juice of 1 lemon 1 cup mayonnaise Salt to taste White pepper to taste 1/4 cup minced fresh parsley 2 lb. fillets of sole, 1-inch thick Paprika (for garnish) Stir lemon juice into mayonnaise g...
  • Cherry-Chocolate Mallow Cake (using cake mix)
  • CHERRY-CHOCOLATE MALLOW CAKE 1 (10 oz.) bag miniature marshmallows 1 (2-layer size) chocolate cake mix ingredients to make cake mix 1(20 oz.) can cherry pie filling 1 (3 oz.) pkg. cherry jello powdered sugar or chocol...
  • Low Fat White Gravy
  • LOW FAT WHITE GRAVY 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup water 1 (12 ounce) can evaporated skimmed milk 1 (10 1/2 ounce) can low-salt chicken broth Combine first 3 ingredients in a ...
  • Hmong Chicken Curry with Lime Leaves and Hot Pepper
  • HMONG CHICKEN CURRY WITH LIME LEAVES AND HOT PEPPER 2 stalks lemongrass 3 whole star anise 3 slices galanga or ginger root, peeled 1 teaspoon turmeric 1 to 2 hot small red chile peppers 5 cloves garlic 2 tablespoons v...
ADVERTISEMENT
  • Vintage Recipe Clippings - Faith's Collection
  • Hello Everyone! This fantastic 6 lb box of recipe clippings from the 50's and 60's that I purchased on E-Bay just arrived. It came from California by Pony Express so I've been waiting almost a month for it! I'm thrill...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Sample Recipes from Tartine by Elisabeth Prueitt and Chad Robertson
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix