If you’ve had the pleasure of tucking into a generous plate of Elisabeth Prueitt’s legendary brioche bread pudding, then you know why the pastry chef draws crowds from around the Bay Area. Prueitt and her husband, master baker Chad Robertson, are the co-owners of the popular Tartine Bakery in San Francisco, where they take cakes, quiches, and crisps over the top using expert technique and seasonal ingredients.
The pair have written Tartine, in which they translate for home chefs the recipes for their most coveted creations.
The book, which has a foreward by Alice Waters, includes the recipe for Prueitt’s brioche bread pudding, along with those for seasonal preparations such as pumpkin tea cake and apple crisp. Prueitt includes some savory snacks, such as wild mushroom tart and cheddar cheese crackers, which will wow your guests at holiday parties.
The best part of the Tartine cookbook is that after you’ve tried your hand at the recipes, you can visit the bakery or Bar Tartine, the Mission District restaurant Prueitt and Robertson opened in Fall 2005, and compare your work with that of the masters.
Tartine is available at bookstores and at www.chroniclebooks.com. Tartine Bakery, 600 Guerrero St., San Francisco, (415) 487-2600; Bar Tartine, 561 Valencia St., San Francisco, (415) 487-1600, www.tartinebakery.com.