- Hardcover: 384 pages
- Publisher: Lorena Jones Books (April 4, 2017)
- Language: English
- ISBN-10: 039957882X
- ISBN-13: 978-0399578823
- Product Dimensions: 7.2 x 1.3 x 10.2 inches
- Shipping Weight: 3.2 pounds (View shipping rates and policies)
- Average Customer Review: 57 customer reviews
- Amazon Best Sellers Rank: #26,506 in Books (See Top 100 in Books)
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Tartine All Day: Modern Recipes for the Home Cook Hardcover – April 4, 2017
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From the Publisher
Quick Vegetable Pickles
Makes 2 cups/280g
This versatile pickle—our original recipe developed for the bakery—is served alongside our hot-pressed sandwiches. Because the simmered pickling liquid is poured over the vegetables and left to sit off the heat, the pickles remain pleasantly crisp. Just as a cornichon cuts through a rich pâté, these pickles brighten any meat or roast, from cured meats to chicken, pork, and beef. I like to slice the pickles paper-thin and add them to sandwiches, or finely chop and fold them into a slaw. The recipe itself is malleable, too. If you’re after a sweeter, bread-and-butter–style pickle, add 2 tsp of sugar. Vary the spices, as well as the vegetables, to your liking. I favor fermenting, but a quick pickle is good when you need a sandwich or picnic pickup.
Combine the white wine vinegar or champagne vinegar, water, garlic, peppercorns, allspice berries, whole cloves, red pepper flakes, bay leaf, sugar, and salt in a small saucepot and bring to a boil. Lower the heat and simmer for 5 minutes.
Place the vegetables in a 1-qt/960ml jar and then pour in the hot pickling brine. Let cool to room temperature. Use immediately or refrigerate for later use.
Store, covered, in the refrigerator for up to 3 weeks.
- 1 cup/240ml white wine vinegar or champagne vinegar
- 1 cup/240ml water
- 2 cloves garlic, crushed
- 1/4 tsp black peppercorns
- 6 allspice berries (optional)
- 6 whole cloves (optional)
- 1/4 tsp red pepper flakes
- 1 bay leaf
- Pinch of granulated sugar
- 1 tsp sea salt
- 2 cups/280g sliced vegetables (such as small, hot peppers of any kind, bell peppers, red or yellow onion, cauliflower, small carrots, radishes, Persian cucumbers, or any combination of these vegetables)
"The new bible of alt-flour, gluten-free cooking, from a chef who never sacrifices deliciousness."
"To say I have been excited about this book would be the understatement of the season."
"Tartine All Day is all about delicious, simple, do-able food, as prepared by someone who really knows what she is doing."
"At a time when we are all trying to do so much—at home, at work, in the kitchen—this book comes at just the right moment. Elisabeth Prueitt really pays heed to the reality of our lives with a stack of recipes that begs to be tried out and added to the rhythm of it all."
"When Elisabeth Prueitt and Chad Robertson opened Tartine Bakery bakery fifteen years ago, they gave us all something we didn't even know we were missing, but suddenly couldn't live without: a visionary reimagining of the corner bakery with a focus on flavor and aesthetics. Packed with reconsidered classics and new standards alike, Tartine All Day promises to be just as indispensable."
—Samin Nosrat, chef, teacher, and author of Salt, Fat, Acid, Heat
"Tartine All Day is a cookbook with a California soul, the heart of an artist, and a traditionalist’s dedication to usefulness. Elisabeth Prueitt’s brand of diverse, ingredient-driven cooking, combined with her genius techniques, makes this collection of savory and sweet recipes brilliant inspiration for everyday cooking."
–Heidi Swanson, author of Super Natural Cooking
"Tartine bakery is a must-stop in San Francisco for breads and fabulous pastries. Now pastry chef/owner Elisabeth Prueitt turns her attention back home with her favorite recipes in Tartine All Day, taking us from breakfast to dinner . . . and, of course, ending with spectacular dessert!"
—David Lebovitz, author of My Paris Kitchen
"Tartine All Day is exactly what I want in a cookbook. It is a current and contemporary roadmap to the last decade of California, and a mesmerizingly beautiful look at the culture of food being created there. It is dishes we crave, every day, and now you can make it at home. Elisabeth Prueitt can curate my eats any day, all day long."
"Tartine All Day is a modern way to put the joy back in cooking."
"... for anyone interested in exploring the modern baker’s pantry — whether gluten-free or merely adventurous — Prueitt is the one you want holding your hand."
—New York Times Book Review
"San Francisco pastry guru Elisabeth Prueitt extends the Tartine line with this indispensable home cooking collection."
"James Beard Award-winning author Elisabeth Prueitt’s delicious home-cooked meals come together in this stunning collection . . . "
"Effortless to follow, thorough in its instruction and proves reliable for all meals, from the Any Day Pancakes to start you off to the teff carrot cake to put you to bed."
"... workmanlike and pragmatic ... a cook’s book, a family book, a home kitchen book."
—Los Angeles Times
"From its gorgeous, vivid pink and gilded cover to its final, heartfelt acknowledgements, this is a warm, welcoming, and exciting book."
"Gluten-free or gluten-sensitive cooks will find lots to bake here, but so will any ambitious home cook looking for something new to get them out of their comfort zone."
"Great for: Tartine Bakery fans and home cooks looking for an all-purpose cookbook full of pro tips on simple ways to make good food."
—Bay Area News Group
"... All Day is the rare cookbook that does manage to bridge the gap between home cooks and restaurant chefs."
"Prueitt has the special gift of creating alchemical recipes — combining ingredients and techniques in such a way that what manifests is light years beyond the sum of their parts."
About the Author
ELISABETH PRUEITT is the cofounder of the San Francisco–based Tartine Bakery and Tartine Manufactory and the owner of the ice cream shop Cookies & Cream. She is also the author of the original Tartine cookbook, a James Beard Best Pastry Chef Award repeat nominee and winner, and the founder of the Conductive Education Center of San Francisco.
Top customer reviews
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I did not realize the book would be so heavy on the 'gluten-free' perspective. Many of the 'baking' items require 2-4 different flours. Cornstarch, brown rice flour, almond flour, oat flour, tapioca flour, sweet-rice flour....etc, etc, etc.
I most likely will not attempt any of the baked items that looked so good at first from the table of contents.
Don't get me wrong, this is a BEAUTIFUL book, and I REALLY appreciate Elisabeth's commitment to the gluten-free lifestyle. I myself tend to steer clear of gluten, and carbohydrates, however when I cook, I cook for others.
The 'Basics' section is exactly as described...very basic. Gremolata, Aioli, Salsa Verde, Chimichurri...think a very scaled down version of the book 'Bar Tartine'. That being said it is exactly as the title suggest, 'Home Cook'. This is a great tome for your home, especially if you need to cut gluten out of your diet.
I love pretty much everything that Prueitt and Robertson create, and while I do like the book, I didn't think it was as epic as their previous works.
On another note, construction of the book is amazing, this book will be around a long time. Binding is great, cover is strong, and I love the sewn-in bookmark. Pages are substantial and will hold up to any notes you decide to write in as you explore everyday recipes you can incorporate into your daily life.
The 'Greenest Goddess Dressing' has a great history and I look forward to trying Elisabeth's version. The inclusion of Hazelnuts in her version of a Romesco sauce looks really interesting as well. While her recipe for 'Chicken Stock' seems a bit basic for such an accomplished chef, I believe this is something every home cook should be doing, and the fact it has all but disappeared in the home is disappointing, so I'm very glad she included it.
I also love her inclulsion of a couple of recipes (crepes) using buckwheat. Her breakdown of how to boil an egg is excellent, yet another one of those things people tend to overlook.
Her 'Soups' and 'Salads' sections I think are the brightest points and I am very-much looking forward to doing these.
Out of all this, I think the section of the book I am most impressed with and happy to see is the section titled 'Gatherings'. I LOVE, LOVE, LOVE that she has done this and wish more authors would. Cooking is about friends, family, good wine, great food, and an evening of relaxation. Her section on it exemplifies everything I love about the kitchen arts. I think I would like to see her next book be simply titled 'Gathering', where she outlines how to put ideas together.
SUMMATION: Not as impressed as I was with their other works, but I will ALWAYS be a fan, and will happily pre-order everything they do in the future. If you are wondering whether or not you should own this book, my advice is this. ABSOLUTELY! It's still a great book, and with folks like Elisabeth and Chad around you can bet we will be eating very well, for a very long time. Thanks Prueitt for your contribution to this great art!