PDF Ebook Tartine All Day: Modern Recipes for the Home Cook

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Tartine All Day: Modern Recipes for the Home Cook

PDF Ebook Tartine All Day: Modern Recipes for the Home Cook

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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.

Product details

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 pounds (View shipping rates and policies)

Average Customer Review:

4.2 out of 5 stars

57 customer reviews

Amazon Best Sellers Rank:

#52,240 in Books (See Top 100 in Books)

Good cookbook for the gluten free crowd. I am not on a gluten free diet, but I have been testing these recipes (30 of them to be more precise) and so far it's a good cookbook. I read someone`s review saying the book is a roller coaster ride and I agree. Ups and downs. A few of the recipes I tried were not successful at home. And a handful were excellent. But again, some people love the book and have greater success with the very recipes I struggled with. What gives? All photos you see here are mine, you can see more and also read about each recipe I tried at 30recipes30days (Facebook, Twitter, and Instagram).

I agree with other commenters that this book should have advertised itself more honestly as a "gluten-free" cookbook, as the baked items are in fact flourless. It disappointed me, too, until I actually tried some of the recipes, and they are quite good! I find her writing to be refreshingly straightforward, honest, and not overdone. Her husband's books are outstanding and I would not be the baker I am without them, but I wish he had had her do the writing, as she has more skill as a writer than he does (or maybe just a better editor). Like others I am frustrated by the apparent error in the corn souffle recipe, but I have not found any other errors, and I disagree that this book is "fussy" or difficult. I have not experienced that. It is true the baking recipes require some materials you may not have -- coconut flour, brown rice flour, coconut sugar. But take thirty bucks to a decent grocery store and you will have what you need (plus a generous amount of almond flour, which will add to the bill if you don't already have it.) I have less experience with the non-baking recipes but what I have done has worked well. This is a good book and it has something for everyone, from jam and pickles through breakfast, lunch, dinner, salad, and dessert, as well as food for gatherings. If you are expecting something simple and traditional, it may not be the book for you, but it is not at all the fussy and over-detailed work some here seem to be accusing it of. She even tells you how to make applesauce, for crying out loud. Her love of real food with real flavors, and her appreciation of the role food plays in our lives really comes through, but does not intrude on the recipes. Oh and also, the book is tough as hell. Thick binding, and thick pages that you can literally wash off with a rag. This book is worth the money.

I love Tartine, I idolize Chad and Elizabeth, and I was really looking forward to receiving this book. However, I have yet to be impressed with a single recipe. I have made the cheesy corn souffle (estimating some proportions as some of the instructions are missing). The cider caramel ribs were not that great. The cream cheese dough is impossible to form into a ball without adding liquid (still haven't baked it off, so I am not sure of the flavor/texture). The fruit cobbler (or buckle, whatever it is...) was not great either. Everything is just lackluster in flavor, and I regret spending so much money on the gluten-free flours that are unlikely to get used.

Iâ€™m in two minds about this book. I read some of the reviews and they mentioned that this is a gluten-free cookbook. I donâ€™t follow a gluten-free diet, but I bought the book anyway thinking there would be enough recipes to keep me interested. Unfortunately the recipes Iâ€™m drawn to (breakfast, dessert, and baking recipes) are gluten-free and generally donâ€™t appeal to me. Over the last five years Iâ€™ve bought large bags of almond flour to make cakes and cookies, because I saw many great reviews of baked goods using almond flour, so they must be good, right? Well I can say after baking Claudia Rodenâ€™s gluten-free orange cake twice (she is a British cook) and making almond flour shortbread a number of times, and I once made almond flour scones, that I donâ€™t like the taste, smell, or texture of baked goods using almond flour. However, I have twice made a chocolate orange cake with almond flour which I did enjoy, but only because it contained a lot of cocoa so it tasted like an orange-flavored chocolate truffle. Sure there are recipes in the book using other types of flour, but itâ€™s unlikely I will buy those flours to make the food. I donâ€™t want to leave a low rating, but as others have said the author should have been open and said this is a gluten-free cookbook. There are plenty of recipes that are ordinarily gluten-free, but at the moment Iâ€™m not looking to make those. Iâ€™m sure they are very good recipes, but for now, although I bought this book knowing itâ€™s gluten-free, I wish there were breakfast, baked, and dessert recipes that used gluten-free all purpose flour substitute in addition to recipes with almond, nut, buckwheat flour etc.

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