Tartine All Day
By Elisabeth Prueitt
By Elisabeth Prueitt
By Elisabeth Prueitt
By Elisabeth Prueitt
Category: American Regional Cuisine | Baking & Desserts
Category: American Regional Cuisine | Baking & Desserts
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$40.00
Apr 04, 2017 | ISBN 9780399578823
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Apr 04, 2017 | ISBN 9780399578830
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Praise
“The new bible of alt-flour, gluten-free cooking, from a chef who never sacrifices deliciousness.”
—Healthyish
“To say I have been excited about this book would be the understatement of the season.”
—Smitten Kitchen
“Tartine All Day is all about delicious, simple, do-able food, as prepared by someone who really knows what she is doing.”
—Saveur.com
“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.”
—Yotam Ottolenghi
“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.”
—Hugh Acheson
“Tartine All Day is a modern way to put the joy back in cooking.”
—bonappetit.com
“… 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.”
—Cooking Light
“James Beard Award-winning author Elisabeth Prueitt’s delicious home-cooked meals come together in this stunning collection . . . “
—Domino.com
“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.”
—Tasting Table
“… 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.”
—The Kitchn
“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.”
—bonappetit.com
“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.”
—Lucky Peach
“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.”
—Eater
Table Of Contents
CONTENTS
Why This Book Now 1
BASICS
Gremolata 10
Aioli 10
Bagna Cauda 12
Salsa Verde 13
Chimichurri Sauce 14
Yogurt Sauce 16
Tzatziki 17
Tomatillo Salsa 18
Spiced Nut-Date Sauce 20
Buttermilk-Herb Dressing 21
Lemon-Garlic-Herb Dressing 24
Greenest Goddess Dressing and Dip 24
Applesauce 27
Sautéed Apples 28
Romesco Sauce 29
Quick Tomato Sauce 30
Chicken Stock 32
Ricotta Cheese 33
Cream Cheese Dough 36
Crème Fraîche 37
Preserved Lemons 39
Preserved Quince 42
5-Day Sauerkraut 44
Quick Vegetable Pickles 49
Strawberry-Orange Jam 50
Blueberry Jam 51
Peach Jam 56
Quince Jelly 58
Apple Butter 60
Corn Tortillas 62
BREAKFAST AND BRUNCH
Granola 68
Flax-Coconut Muffins 71
Banana Bread with Streusel Topping 74
Sour Cream Coffee Cake 76
Buckwheat Crêpes 77
Any Day Pancakes 82
Buckwheat Dutch Baby with Sauteéd Apples 83
Crispy Waffles 85
Popovers 86
Kuku Sabzi (Persian Vegetable and Herb Omelet) 88
Mollet Eggs with Avocado and Roe 92
APPETIZERS AND SNACKS
Goat Cheese–Garlic Spread 98
Fig-Plum Compote 101
Stuffed Dates 101
Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103
Granola Bark 104
Cheese-and-Pepper Crackers 107
Gougères 110
Pissaladiere 112
Aguachile with Shrimp and Scallops 115
Chicken Liver Mousse 116
Socca (Chickpea Crisps) 118
Gravlax 120
SOUPS
Ancho Pepper Soup 126
Cauliflower-Garlic Soup with Watercress Pesto 129
Billi Bi Soup with Saffron 131
Simple Crab Bisque 134
Black Bean and Ham Hock Soup 136
Stracciatella (Italian Egg Drop Soup) 138
Avgolemono (Greek Lemon Soup) 141
Kapusniak (Polish Cabbage and Sour Cream Soup) 143
Summer Greens Soup 144
SALADS, VEGETABLES, AND SIDES
Vegetable Slaw 148
Fattoush with Country Bread 151
Treviso Salad 152
Kale and Cucumber Salad with Tahini-Lemon Dressing 153
English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154
Purple Salad 157
Celery Root and Citrus Salad 158
Romanesco Salad 160
Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161
Chicken–Celery Root Salad 163
Tomato, Shelling Beans, and Cucumber Salad 164
Many Bean Salad with Preserved Lemon and Herbs 166
Dark Leafy Greens with Lemon-Garlic-Herb Dressing 168
Job’s Tears Salad 169
Black-Eyed Peas, Ham, and Collards 170
Royal Corona Beans with Chimichurri Sauce and Smelts 172
Succotash 173
Roasted Fall Vegetables and Apples 175
Zucchini-Herb Fritters 178
Beets and Greens with Hazelnuts and Honey-Vinegar Dressing 181
Pan-Roasted Eggplant 182
Roasted Baby Eggplant with Yogurt Sauce 182
Masa Harina and Millet Cornbread 184
Whole-Loaf Cheesy Garlic Bread 186
Cheese and Corn Soufflé 188
Corn, Green Beans, and Parmesan 193
Sorghum and Corn “Risotto” 195
Restaurant Mashed Potatoes 197
Cottage Fries 198
Creamed Potatoes with Dill 200
Rösti Potatoes 201
Potato Gratin 203
Fried Potatoes and Roasted Oyster Mushrooms 206
Chris Kronner’s Onion Rings and Tempura Vegetables 207
Brandade 209
MAINS
Ricotta Dumplings 214
Spring Risotto 217
Seafood Salad with Lemon-Garlic-Herb Dressing 219
Chopped Salad of Salmon and Vegetables 220
One-Side Sautéed Salmon with Chive Butter Sauce 223
Hot-Smoked Salmon with Salsa Verde Cream Sauce 225
Seafood Stew with Aioli 227
Spatchcocked Roasted Chicken 228
Fried Chicken 233
Savory Bread Pudding with Wild Mushrooms and Bacon 237
Cider Caramel Pork Ribs 241
Pork Chops in Mustard Sauce with Apples 243
Lamb Kofta (Spicy Lamb Skewers) 245
Dry-Rubbed Tri-Tip 249
Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254
Beef Daube (Beef Stew) 256
GATHERINGS
Menus 260
Pan Bagnat 263
Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264
Holiday Turkey with Turkey Gravy 266
Carnitas 272
Porchetta 276
Leg of Lamb over Potato-Onion Gratin with Mint Salsa Verde 279
DESSERTS
Shortbread 284
Fresh Ginger Cookies 285
Chocolate-Buckwheat Madeleines 288
Pistachio Madeleines 290
Jam Bars 292
Walnut Pralines 294
Double Chocolate Sorghum Brownies 296
Apple Beehive 297
Spiced Apple-Walnut Cake 300
Lemon Pound Cake 302
Cornmeal-Ricotta Upside-Down Cake 305
Teff Carrot Cake 308
Birthday Cake with Fluffy Milk Chocolate Frosting 310
Tartine Chocolate-Almond Cake 314
Mocha-Hazelnut Cake with Whipped Cream 317
Pavlova with Citrus and Stone Fruit 319
Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324
Apple Pie 328
Boysenberry Pie 331
Cherry-Frangipane Galette 332
Champagne Gelée with Strawberries 334
Dark Chocolate and Toasted Almond Semifreddo 338
Chocolate Pots de Crème 340
Kabocha Custard 341
Flan 343
Lemon Pudding Cake 346
Persimmon Pudding 347
Catalonian Rice Pudding 349
Sticky Date Pudding with Hot Toffee Sauce 252
Candied Orange Peel 355
Fluffy Milk Chocolate Frosting 357
Marshmallows 358
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