Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $3.75 shipping
+ $3.99 shipping
Tartine All Day: Modern Recipes for the Home Cook Hardcover – April 4, 2017
|New from||Used from|
"Rebound" by Kwame Alexander
Don't miss best-selling author Kwame Alexander's "Rebound," a new companion novel to his Newbery Award-winner, "The Crossover,"" illustrated with striking graphic novel panels. Pre-order today
Frequently bought together
Customers who bought this item also bought
Customers who viewed this item also viewed
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)
"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."
"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
"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 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 . . . "
"Tartine All Day is all about delicious, simple, do-able food, as prepared by someone who really knows what she is doing."
"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."
"To say I have been excited about this book would be the understatement of the season."
"The new bible of alt-flour, gluten-free cooking, from a chef who never sacrifices deliciousness."
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.
Author interviews, book reviews, editors picks, and more. Read it now
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
This book contains numerous inspiring "weird" gluten-free baking recipes.I plan to start baking again this weekend using the recipes in Tartine All Day and I have a lot of confidence that my results will be much better. I have made her pancake recipe and it pleased the whole family. Like with any gluten-free facsimile, adjustments are necessary - the case of pancakes, keep the skillet a little cooler than you would use for wheat-based pancakes.
One down side: Ms. Prueitt references her baker-husband's slow-rise traditional breads but doesn't include a basic recipe for same. It would have been a wonderful addition to include just one recipe for those (like me & the author) who can tolerate occasional wheat bread when baked in the most traditional manner (sourdough, slow rise). But maybe he has his own book?
The rest of the book contains recipes and ideas that are inspiring and happen to be gluten-free. It's written for real people who have jobs and kids and don't spend their evenings producing food that looks like a magazine cover photo - families who want food that tastes good and is made from real ingredients. Don't buy it because the recipes are gluten-free - buy it because it's well-written, nicely illustrated, and written by someone who seriously knows and understands food.