Modern Recipes for the Home Cook [A Cookbook]: Tartine All Day
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Modern Recipes for the Home Cook [A Cookbook]: Tartine All Day

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Description

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.

Additional information

Weight 1.46415 kg
Dimensions 3.5306 × 18.4658 × 25.9588 cm
by

Format

Hardback
Language

Publisher

Year Published

2017-4-4
Imprint

Publication City/Country

USA
ISBN 10

039957882X
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.

"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 Content

CONTENTSWhy This Book Now 1BASICS 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 425-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 62BREAKFAST 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 92APPETIZERS 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 120SOUPS 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) 141Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144SALADS, 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 170Royal 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 209MAINS 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) 256GATHERINGS 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 279DESSERTS 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 310Tartine 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
Excerpt From Book

WHY THIS BOOK NOW I remember once hearing that cookbooks are the novels of choice for working parents. That they are bedside reading, blueprints for a fantasy time when afternoons would be free enough to bake a cake or when flavor could be considered an equal to convenience in the morning. Before becoming a parent and business owner, I found this utterly depressing. Of course, I understood indulging in a cookbook’s pleasurable writing, but to only read and not cook from a cookbook? One café, two restaurants, and one nine-year-old daughter later, and I understand that limitations on time can reduce the family meal to a slapdash event on most days. I know that it’s often easy to forget to pause to really taste the food, and this is despite the fact that I know how to cook well.  You see, there’s no way around it: cooking is work. Work in that it requires forethought, a modicum of skill, and time. Work in that you must use your hands, stand on your feet, wash the dishes. (And, full disclosure: for my husband, Chad, and me, cooking is work. It is how we earn our living.) Your simple hope is that while sitting around the table to share the fruits of your labors, the effort fades to memory. Or better yet, the effort becomes part of a meal’s pleasure, and that the experience of transforming ingredients into a sum greater than their parts connects you to the food in a far more profound way than any recipe lets on. That is the ideal, and to fess up to my own biases, I believe wholeheartedly that it’s attainable.QUICK VEGETABLE PICKLESMakes 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. 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)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.

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