Tartine All Day
Modern Recipes for the Home Cook [A Cookbook]
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- USD 5.99
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- USD 5.99
Descripción editorial
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.
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Prueitt, cofounder of San Francisco's Tartine Bakery and Tartine Manufactory, likens exploring new ingredients to "learning a new language," and she expands the home cook's lexicon with quirky dishes such as kapusniak, a Polish cabbage soup made with a grain called Job's tears in place of barley. That quirkiness extends to the recipe format: rather than being listed at the top, ingredients appear in margins when needed. Clever techniques abound. For a leg of lamb over a potato-onion gratin with mint salsa verde, meat is roasted directly on an oven rack for maximum crispiness, while the juices drip onto the gratin on the shelf below. The apple beehive calls for stacking apple slices in a dome and dousing them with butter and sugar. Prueitt's husband, Chad Robertson, is the bread baker for Tartine (and author of Tartine Bread), but Prueitt is in charge of pastry, and she's gluten intolerant. The gluten-free recipes she includes, such as fresh ginger cookies, may present a challenge for anyone who doesn't have almond flour, oat flour, brown rice flour, sweet rice flour, and tapioca on hand.
