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    Tartine All Day: Modern Recipes for the Home Cook

    by Elisabeth Prueitt, Matrix, Bob Frier

    Hardcover

    $40.00
    $40.00

    Temporarily Out of Stock Online

    Customer Reviews

    • ISBN-13: 9780399578823
    • Publisher: Potter/TenSpeed/Harmony
    • Publication date: 04/04/2017
    • Pages: 384
    • Sales rank: 182,011
    • Product dimensions: 7.10(w) x 10.10(h) x 1.30(d)

    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.

    Read an Excerpt

    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 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. 

    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.

    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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    An all-purpose, comprehensive cookbook with 200 recipes for the whole-foods way people want to eat and bake at home today, 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 professional 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, do-able gathering-size meals, and dreamy desserts, Tartine All Day is the hard-working cookbook that will guide and inspire home cooks in new and enduring ways.

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    The New York Times Book Review - Jenny Rosenstrach
    …Prueitt traffics in the simple-but-sophisticated culinary vocabulary we're used to seeing in the Chef Cooks at Home category. The difference here is that Prueitt comes at it from the gluten-free angle, and in a way that doesn't feel upending or intrusive. Maybe this is because she discovered her intolerance long before gluten-free eating was trendy and while she was running one of the most beloved baking institutions in the country, forcing her to dive deep into the ever widening world of non-wheat flours and starches…In other words, 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.
    Publishers Weekly
    02/06/2017
    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. (Apr.)
    From the Publisher
    "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

    "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."
    —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

    "Tartine All Day is all about delicious, simple, do-able food, as prepared by someone who really knows what she is doing."
    —Saveur.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 

    "To say I have been excited about this book would be the understatement of the season."
    —Smitten Kitchen
     
    "The new bible of alt-flour, gluten-free cooking, from a chef who never sacrifices deliciousness."
    —Healthyish

    Library Journal
    02/15/2017
    Prueitt (coauthor, Tartine) and her husband, Chad Robertson, are the James Beard Award-winning chefs behind San Francisco's Tartine Bakery and Tartine Manufactory. The newest addition to Prueitt's cookbook oeuvre reflects her evolving household cooking. Prueitt shares nononsense recipes—applesauce, whole-loaf cheesy garlic bread, fried chicken, and flan, for example—with the goal of getting home cooks and busy parents through the week. Although uncomplicated, her recipes are full of surprising ingredients and techniques gleaned from decades of professional experience. Anyone who cooks through this book will come away with new favorite recipes and a deeper understanding of nonwheat flours. VERDICT Highly recommended, especially for readers who enjoyed Melissa Hamilton and Christopher Hirsheimer's Canal House Cooks Every Day and Alice Medrich's Flavor Flours.

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