Tartine Bread And Pies Reviews

[Sherlene Holloman]

Itried a strawberry-rhubarb pie. The filling was great, not too sweet but with a great strawberry flavor, and the plate was drizzled with some caramel and lemon sauce that brought out the citrusy flavor of the rhubarb. The pie crust was buttery and crisp.

The other pie options included apple, mixed berry, butter, rhubarb and pecan, as well as a few cheesecakes. The bakery offers specials that change daily and you can order full-sized pies in the same flavors as the mini pies. They also bake artisan breads with stone ground wheat and all natural ingredients. They, too, change on a daily basis.While I was there, I spoke with Chef Marie, who was in charge of the kitchen and baking a new batch of pies. She was a student of Le Cordon Blue out here in Korea and said that they made everything on the menu from scratch every day.

As new books go on sale I will (or you can) add them to the comments. I mostly get these notifications from a service at bookbub.com. The sales usually last from 1 day to a week, so act quickly. Most often the sales run Monday through Sunday. The "tag" with "frog" in it, is so the webmaster can make a few pennies in commission, like his sidebar links.

Public domain. The bread and rolls in this book are all leavened with baking powder. No yeast, no sourdough. Dated. Almost all volumetric measurements. Inexact oven temps, such as "medium oven" or "hot oven."

Only 47 pages. It has been a while since I downloaded it, so I forget my opinion of it. But I did not file it in the "junk" collection. Therefore, I thought it was at least worth the time to download it.

But credit goes to Bookbub. I get a daily email of discounted titles with at least one cookbook. When I saw bread/pizza cookbooks discounted, I then noticed that it's a semi-regular thing for most of the major authors/publishers. Kind of a loss-leader to spur word-of-mouth advertising, I suppose; or people then go on to buy a hard-copy. I bought hard-copies of Chad Robertson's main two books after getting the ebooks for only 2.99 ea.

Based on the reviews in this TFL thread:

-bread

I gather that it is a challenge for both raw beginners and for experienced sourdough bakers to closely match both his ingredients and procedures in order to hit upon the sweet-spot that his formulas require.

Some of his formulas use volumetric measurements, and I assume that is where at least part of the problem lies. Different types of whole wheat (stone ground versus roller milled), and how one scoops or fills a measuring cup result in differences big enough to affect the outcome.

I bought this because it has "whole grains" and "heirloom flours" in the subtitle, but it's almost all sprouted flour, which is expensive. So get this if you're into flour made from sprouted grain. If all you want is whole-grain, then his "Whole Grain Breads" would be better for you.

The book's formula for the famous Poilane miche is based on a poolish/starter made with yoghurt, and then commercial yeast is used in the final mix. Some reviewers felt cheated, but others felt it was a legitimate approximation for those who don't want to create and maintain a true sourdough starter.

Blurb: "I have always wanted to build a wood fired oven to make bread and pizza, empanadas and dishes with that woodfired taste. In this book I show you how I built my backyard pizza oven from brick and cob, finished it with a layer of insulation and lime plaster and try it out with our first pizza party. I will take you step by step from the base, the concrete platform, fire brick cooking surface, brick and cob dome, smoke flue and doorway arch construction. If you have ever thought about making a wood fired oven of your own, take a look at how I built mine. Get some ideas and build a pizza oven in your own backyard. Get started today. Read my book and start to plan your own build. With a pizza oven in your backyard you will be able to come up with your own custom pizza, or loaves of bread."

I realize cookbooks in ebook format are not as handy as a physical book, for all the flipping back and forth you need to do when cooking. But if you're not yet sold on buying a hard-copy of this book, this is an inexpensive way to see if you want to add the physical book to your library.

"... brownies, banana bread, holiday pies, birthday cakes, homemade bread, and more, with recipes including: Chocolate Sheet Cake with Ganache Frosting, Peanut Butter and Jelly Thumbprints, Beer Bread, Apple Walnut Muffins, Peach Cobbler, Milk Chocolate Caramel Tart, and more. "

With the exchange, this book is even cheaper in Canada. $1.99 CAD is a steal, thanks for letting us know about the book sales on a regular basis Dave. If this is as good as her pie and tart book then it will make a nice addition to my slowly growing library.

This is their original edition, of mostly white flour formulas. It has been followed up by a newer edition (of mostly white flour formulas), two editions of mostly whole grain formulas ("Healthy Bread in 5 Minutes a Day," and "The New Healthy Bread in 5 Minutes a Day"), a pizza/flatbread edition, and a gluten-free edition.

The idea of the book is to make a largish batch of high-hydration dough (3 cups water with 6-1/2 cups flour) that keeps in the fridge for several days, and then you take out what you need for a loaf, shape, final proof, and bake.

I wasn't going to feature this because this edition has been replaced by newer ones, but the newer ones are more expensive, and I figured that for $2, someone may want to see what all the buzz was about. This is a very popular series of books.

Kindle ebook edition of: Gluten-Free Artisan Bread in Five Minutes a Day: The Baking Revolution Continues with 90 New, Delicious and Easy Recipes Made with Gluten-Free Flours. By Hertzberg and Francois.

This is Hertzberg's and Francois' edition for mostly whole grain and 100% whole grain breads. There is a heavy reliance on "vital wheat gluten." It is a necessary ingredient in most formulas. If your local store doesn't have VWG, here is a 4 pound bag at Amazon: -Gluten-Anthonys-Pounds-Protein/dp/B00PB8U7Y0?tag=froglallabout-20

The gist of the book is making a 4 loaf batch of dough, no kneading, giving it a short rise, then put it in the fridge, and then pull out 1 to 2 pound hunks of dough, doing a quick shape, final proof, and bake in a steamed oven.

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The buttery-sweet smell of morning muffins, fresh from the oven. A lavishly frosted kid's birthday cake, awaiting its candles. A sticky spoonful of chocolate-chip cookie dough snuck from the bowl. What can be more comforting coming out of the kitchen than home-baked treats? Home Baked Comfort, Williams-Sonoma's latest addition into its line of comfort-food cookbooks, is very aptly named.

Written by longtime cookbook editor and Bay Area Bites contributor Kim Laidlaw, Home Baked Comfort jettisons the informative but anonymous tone typical to many Williams-Sonoma books for a warmer, more personal voice. Many of Laidlaw's recipes are inspired by family traditions or by cooking with friends, interspersed with photos and recipes from well-loved neighborhood bakeries, including our own Tartine.

There are also a few recipes from popular home baker-bloggers, like Deb Perelman of Smitten Kitchen and Aran Goyoaga of Cannelle et Vanille. The short interviews with the owners of local bakeries are pithy and funny, and the brightly charming photos of each spot made me want to run right out and get a Banana Puddin' cupcake at Sugar Mama's Bakeshop in Austin, Texas or a purple-studded, sugar-topped blueberry muffin at Huckleberry Cafe & Bakery in Santa Monica.

Beautifully photographed by baker Eric Wolfinger (who also photographed the striking Tartine Bread), the book looks both scrumptious and modern, neither cutesy-cozy nor bare-plate stark. Wolfinger, a baker himself, made every recipe he photographed, providing yet another round of useful recipe testing. Recipe pages without photographs are given a parchment-paper wash, a bit of visual interest presumably meant to evoke a family recipe scribbled on a time-yellowed slip of paper.

Nothing's too daunting; nothing requires much more than the usual home-kitchen setup of cake pans, pie pans, and baking sheets. (Do pick up some buttermilk, sour cream, and a microplane citrus zester before you start, however.) And, like the pictures, the recipes are flavorful and engaging; you could serve them at a bake sale or a dinner party and earn the same enraptured, nothing-but-crumbs-on-the-plate reaction. As an dedicated home baker myself, I caught up with Laidlaw at her home in Noe Valley on the eve of her book's release to find out how it all came together.

First of all, how did Laidlaw go from editor to writer? Last year, as part of her job as an editor at Weldon Owen, a San Francisco-based publisher which creates Williams-Sonoma's branded books in addition to other titles, Laidlaw was tasked with finding a writer/recipe developer for a planned home-baking book. (Full disclosure: As a freelance writer and editor, I have worked with Laidlaw and others at Weldon Owen professionally over the years.) The more she thought about the project, the more she realized, "This is what I do!" It wasn't just that she was a lifelong home baker; before becoming a full-time cookbook editor, she'd graduated from CCA's Baking and Pastry program, then worked as a baker at Oakland's La Farine bakery. She knew, having edited dozens of Williams-Sonoma cookbooks, just how important it was to produce the sort of meticulously tested, foolproof recipes that the brand was known for, and felt sure that she had both the baking and writing chops to do it.

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