Tartine Bread: (Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book)

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Robertson's method explains everything. The photographs are beautfully artisitcic and instructive. And, wonderfully, it costs the baker way less muscle work to make sourdough breads. When your sourdough rises into a fluffy bilious mass of very soft dough, instead of kneading by pushing it away from with the heel of your hand, you delicately and deftly run your hand underneath the dough, grab it with your fingers and then pull upwards ever so gently, trying not to pop any bubbles appearing under the surface. Now, fold the dough, laying it delicately over the top. Voila! This sourdough will rise for you. Whisk the eggs with an electric whisk for about 6 minutes adding the muscovado a little at a time. The eggs should triple in size. Stir in the chocolate mixture, then the flour until just combined. This new cookbook contains some previously published recipes but many are revised (even as a healthier option..such as using almond flour to the traditional all-purpose flour.) I find the recipes easy to follow along and make. I have made the Chocolate pudding pie for a recent Barbecue/Cookout I was invited to and it was a huge hit and so easy to make! Definitely a keeper of a recipe. I'm also excited to finally find an easy Flaky and Sweet Tart Dough recipe. I am for sure going to try it very soon.

I also made the Autumn Apple variation of the Banana Muffins. Wow, were they good. I didn't have all the flours the recipe called for, but instead made do with just all-purpose and oat flour. I used granny smiths, and since I had no applesauce I simply made some of my own (turns out it's really easy if you have an immersion blender). Perhaps I was stingy with the crumble, but I ended up with leftovers that I baked and used as a crumble topping for my morning yogurt. The seeds from one vanilla pod (save the empty pod and add to your sugar bowl for vanilla flavoured sugar).

The word authentic has been overused by food writers, who have turned it into a catch¬all in praise of just about anything that tastes good. But whenever I see this word, another similar word springs to mind—author—and the food I recognize as authentic is real food that is unmistakably its creator’s own, as genuine as a handwritten manu¬script.”

As for the cookbook, itself, I enjoyed the introduction from Alice Waters. I do admire bakers who make artisan breads and pastries.

Customer reviews

The night before you want to make the muffins (about 8 hours ahead of baking), mix the poolish. Mix the flour, cold water, and yeast in a bowl by hand until well combined. Cover with a clean, damp towel and let rise in a cool spot overnight. In the morning it should have doubled in size and be very bubbly. If you’re not going to use it right away, keep it in the refrigerator, covered, for up to 6 hours. Having a kitchen machine or the knowledge of how to substitute the performance of a machine with muscle strength is a basis for this book You will mostly find recipes that suit beginner’s levels, but in some cases, this book also works with advanced methods and techniques you’ll have to practice a bit before mastering them to your satisfaction – especially if you are a perfectionist. And make sure to pay attention to the kitchen notes and lessons-learned (such as On Grains) they add to each recipe and in between chapters. Since we cannot learn until we admit what we don’t know/are not able to do, this book poses a great opportunity to everybody, who enjoys a challenge in the kitchen.

Melt the chocolate, butter and vanilla seeds in a bowl over a saucepan of simmering water. Be careful the bowl doesn’t get too hot by removing from the heat if necessary. Chocolate melts at body temperature and may split if it’s too hot. Once melted leave to cool a touch.Features easy-to-follow recipes meant to be made in your home kitchen. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres and, of course, a whole lot for dessert. Tartine Bakery opened in 2002, and in the intervening 17 years, it has become an anchor for the neighbourhood, a defining institution for the city of San Francisco, and a beacon of taste and flavour for people the whole country over.”