A comprehensive cookbook with 200 recipes for the way people want to eat and bake at home today, with gluten-free options, from James Beard Award-winning and best-selling author Elisabeth Prueitt, cofounder of San Francisco's acclaimed Tartine Bakery.
Tartine All Day is Tartine cofounder Elisabeth Prueitt's gift to home cooks everywhere who crave an all-in-one repertoire of wholesome, straight-forward recipes for the way they want to eat morning, noon, and night. As the family cook in her own household, Prueitt understands the challenge of making daily home cooking healthy, delicious, and enticing for all--without wearing out the cook. Through concise instruction Prueitt translates her expertise into home cooking that effortlessly adds variety and brings everyone to the table.With 200 recipes for everything from the best-ever salad dressings to genius gluten-free pancakes (and 45 other gluten-free options), the greatest potato gratin, fool-proof salmon and roasted chicken, and dreamy desserts, Tartine All Day is the modern cookbook that will guide and inspire home cooks in new and enduring ways.
- ISBN-13: 9780399578823
- ISBN-10: 039957882X
- Publisher: Lorena Jones Books
- Publish Date: April 2017
- Dimensions: 10.2 x 7.2 x 1.25 inches
- Shipping Weight: 3.15 pounds
- Page Count: 384
Cooking: All day, every day
Elisabeth Prueitt and her husband, Chad Robertson, opened Tartine Bakery in San Francisco 15 years ago to wild acclaim. Now Prueitt, a James Beard Award winner, treats us to Tartine All Day, which is filled with over 200 recipes that share the discoveries she’s made about combining new ingredients with old techniques and the lessons she learned as a professional chef turned home cook. Unlike many cookbook authors, Prueitt openly admits that cooking is work, but she wants that effort to be part of the pleasure. That pleasure can certainly be found in this consummate breakfast-through-dinner guide and kitchen companion for both newbies and old hands. Her go-to, all-purpose Cream Cheese Dough is made with a combo of three gluten-free flours, the Many Bean Salad sings with the additions of preserved lemons and salsa verde, the salt cod of a classic Brandade is replaced with fresh cod, and the desserts, Prueitt’s original calling, are divine. I’d gladly have Tartine all day, every day.
CUISINE OF WANDERERS
Jews all over the world will celebrate Passover this month. And, though they will all tell the same story of the exodus from Egypt, the dishes on the table can be very different, reflecting the cuisines and cultures of the Jewish diaspora. This is the perfect time to enjoy King Solomon’s Table, Joan Nathan’s exploration of Jewish cooking around the globe and the 12th star in this marvelous maven’s cookbook crown. The 170 recipes included go from morning delights to fish, poultry, meats and sweets gathered in places from New York to New Delhi, Teheran to Tbilisi and Mexico to Morocco, with fascinating references to cooking in ancient Sumer and Babylon as well. Along with an herb-infused Azerbaijani frittata, Persian Chicken Soup with chickpea dumplings and delicious Green Chile Relleno Latkes, you’ll find Nathan’s favorite recipe for Chopped Chicken Liver and easy, light Salmon Gefilte Fish Mold, all enhanced by in-depth header notes, detailed instructions and luscious photos.
TOP PICK IN COOKBOOKS
Deborah Madison, “Queen of Greens” and venerated matriarch of vegetarian cuisine, has done it again. In My Kitchen: A Collection of New and Favorite Vegetarian Recipes, the latest addition to her exceptional list of cookbooks, is as inspiring, fresh, chatty and wise as all of its predecessors. Arranged from A to Z—or Artichoke and Scallion Sauté Over Garlic-rubbed Toast to Zucchini Pancakes with Feta and Dill—the over 100 recipes gathered here are dishes that have settled into Madison’s repertoire. Some are new or made with new ingredients, some are familiar and worthy of tweaking for today’s lightened-up approach to cooking and eating. Dishes that are vegan or gluten-free are marked, and if you’d like to pair her glorious Eggplant Gratin with a Golden Dome of Saffron-Ricotta Custard with a roasted chicken, you have the chef’s OK. No strict rules here—these wonderful, imaginative plant-based dishes can be center stage or play a supporting role as the vegetable side.