Tartine: A Classic Revisited

"Liz and Chad created much more than a bakery. They tapped into a next-level frequency and, thankfully, we can all tune in. The breadcrumb trail comes full circle with this revisit to the original Tartine classic. I am inspired by where they've been, love where they are, and I'm excited to see where they take us next."--Chris Bianco, Pizzeria Bianco, Tartine Bianco, and author of Bianco
"Tartine Bakery opened in 2002, and in the intervening years, it has become an anchor for the neighborhood, a defining institution for the city of San Francisco, and a beacon of taste and flavor for people the whole country over. In short, Tartine is about as authentic--and indispensable--as a bakery can get. No wonder people are still lining up." --Alice Waters, American chef and owner of Chez Panisse in Berkeley, California from the foreword
"This revised edition of the beloved baking bible is basically a brand new book, with 55 updated recipes you may already know and love (but better), plus 68 totally new ones, including gluten-free options and the sought-after recipe for the bakery's lauded morning bun. As you can tell, the photographs are stunning too." --Chowhound
"Tartine changed the pastry scene in San Francisco, and it quickly became a must-stop in the city. Their superlative croissants were the star, but their other treats (justifiably) won accolades as well. The original Tartine cookbook took us into their kitchen, and Elisabeth and Chad's exciting update adds all-new recipes, gluten-free versions, and gorgeous photos to their classic baking book. If you can't make it to the bakery (but even if you can), you'll want to add Tartine: A Classic Revisited to your collection!"
-David Lebovitz, author of My Paris Kitchen and Drinking French