Tartine All Day: Modern Recipes for the Home Cook

Tartine All Day: Modern Recipes for the Home Cook

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Overview

Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt, Jessica Washburn, Maria Zizka

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.

Product Details

ISBN-13: 9780399578823
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 04/04/2017
Pages: 384
Sales rank: 96,193
Product dimensions: 7.10(w) x 10.10(h) x 1.30(d)

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.

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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