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

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    • Categories: Quick / easy; Spice / herb blends & rubs; Italian
    • Ingredients: lemons; parsley
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    • Categories: Dips, spreads & salsas; Italian
    • Ingredients: garlic; anchovies
    • Accompaniments: Dry-rubbed tri-tip
    • Categories: Sauces, general; Italian; Vegan; Vegetarian
    • Ingredients: parsley; tender herbs
    • Categories: Sauces, general; Italian; Vegan; Vegetarian
    • Ingredients: basil; parsley
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    • Categories: Dips, spreads & salsas; Mexican; Vegan; Vegetarian
    • Ingredients: tomatillos; jalapeño chiles; limes; cilantro
    • Accompaniments: Corn tortillas; Carnitas
    • Categories: Dips, spreads & salsas; Mexican; Vegan; Vegetarian
    • Ingredients: tomatillos; jalapeño chiles; limes; cilantro; avocados
    • Categories: Sauces, general; Moroccan; Vegetarian
    • Ingredients: almonds; pine nuts; dates; sesame seeds; honey; hot sauce; sherry vinegar; ground cinnamon
    • Categories: Dressings & marinades; Summer; Vegetarian
    • Ingredients: mayonnaise; buttermilk; tender herbs; shallots; dried red pepper flakes
    • Accompaniments: Cottage fries
    • Categories: Dressings & marinades; Vegan; Vegetarian
    • Ingredients: lemons; garlic; marjoram; shallots
    • Categories: Dips, spreads & salsas; Dressings & marinades; American
    • Ingredients: mayonnaise; sour cream; tarragon; parsley; chives; lemons; anchovies; avocados; carrot tops
    • Categories: Side dish; Entertaining & parties; Vegan; Vegetarian
    • Ingredients: apples
    • Accompaniments: Rösti potatoes; Porchetta
    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: apples; pears
    • Categories: Side dish; Vegetarian
    • Ingredients: apples; tart apples; apple cider (alcohol-free); maple syrup
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    • Categories: Quick / easy; Sauces, general; Vegan; Vegetarian
    • Ingredients: bay leaves; canned crushed tomatoes
    • Accompaniments: Ricotta dumplings
    • Categories: Sauces, general; Vegetarian
    • Ingredients: bay leaves; canned crushed tomatoes
    • Categories: Stocks; Cooking ahead
    • Ingredients: whole chicken; celery; carrots; yellow onions; thyme; bay leaves; black peppercorns
    • Categories: Cooking ahead; Italian; Vegetarian
    • Ingredients: milk; distilled vinegar
    • Categories: Pies, tarts & pastries; Cooking ahead; Gluten-free
    • Ingredients: brown rice flour; potato starch; tapioca flour; oat flour; cream cheese; butter
    • Categories: French; Vegetarian
    • Ingredients: heavy cream; buttermilk
    • Accompaniments: Gravlax; Rösti potatoes
    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: lemons; sea salt flakes

Notes about this book

  • FJT on May 28, 2017

    I've just finished my first read through of this book and, in addition to loads of recipes that I've bookmarked to try, I really like two things: the author is gluten-intolerant so she uses many of the gluten-free flours I already have in my cupboard (this might really annoy those without a gluten problem as AP flour just doesn't feature in this book!) and she gives weights in grams in addition to volume measures (this makes me very happy!) I can't wait to get cooking!

Notes about Recipes in this book

  • Blueberry cobbler with cornmeal buttermilk biscuit topping

    • jzanger on September 01, 2019

      This went over well with GF and Non-GF eaters alike. I added a bit of cinnamon and nutmeg into the blueberry mixture and I used tapioca starch (more--1/4 cup) as the thickener. The recipe makes a lot of biscuit mixture so I would consider either making more blueberry filling next time or using a smaller casserole. I highly recommend this and it worked perfectly with thawed frozen berries.

  • Spatchcocked roast chicken

    • Lee on May 17, 2019

      Changed my life. I may never roast a chicken any other way.

  • Spiced nut-date sauce

    • Lee on May 17, 2019

      Very nice!

  • Zucchini-herb fritters

    • Lee on May 17, 2019

      Really excellent and easy. I’ve made this many times.

    • sheepishjen on June 10, 2017

      I'm always looking for different ways to make zucchini in the summer and this recipe fit the bill!

  • Many bean salad with preserved lemon and herbs

    • mlbatt on February 27, 2020

      Made this for a potluck using many different varieties of Rancho Gordo dried beans and homemade preserved lemons. The fresh herbs put this over the top!

    • Frogcake on August 13, 2017

      This is an exceptionally fresh and filling salad for sure. Pretty amazing with fresh beans but a lot more work involved in the shelling. Still an excellent salad using dried beans. I used store-bought preserved lemons. You could use any left over salsa verde as a condiment for anything you want -endless possibilities. Would definitely make this again.

  • Dry-rubbed tri-tip

    • TrishaCP on August 12, 2018

      This was ok but nothing special.

  • Pork chops in mustard sauce with apples

    • crandall57 on November 26, 2023

      Great recipe, really liked the sauce on the chops. Worth making this again.

  • Double chocolate sorghum brownies

    • sheepishjen on June 10, 2017

      These are delicious. You would never know they are gluten free, and they are wonderfully chocolatey without being too sweet.

  • Lemon pound cake

    • sheepishjen on June 10, 2017

      Fabulous! This has a lovely light and yet moist texture. You can dress it up with whipped cream and fruit for dessert or have a slice with tea or coffee for breakfast or a snack. It keeps well, also. It is especially delicious if you add the poppy seeds.

    • FJT on August 16, 2017

      Quite nice, but not terribly lemony and I did use the specified amounts of lemon zest and juice.

  • Poppy seed-lemon pound cake

    • sheepishjen on June 08, 2017

      Fabulous - I'm not gluten free, but this recipe is moist and lovely. It's a nice understated sweet on its own, but can easily be jazzed up with fruit, cream, ice cream, etc.

  • Romanesco salad

    • HazukaPie on May 05, 2022

      "one of the best salads I've had" Yum

  • Cream cheese dough

    • FJT on June 20, 2017

      I've made many gluten-free pastry crusts and this one is very different. The flour mix is more varied than most and the dough came together really well without being a sticky mess (often the case in gluten-free recipes). I chilled the ball of dough as instructed but couldn't roll it out at all cold and had to let it warm up. It then rolled out quite well, but started to collapse when transferring it to the quiche tin - so in this respect it is a typical gluten-free pastry! Once cooked the pastry tasted much nicer than normal (I think this is down to the oat flour in the flour mix) and I actually ate all the pastry rather than picking bits off and leaving them. The real test will be when my husband tastes it, but I think he'll consider this an improvement over past crusts!

  • Romesco sauce

    • FJT on August 26, 2017

      So simple, so good and very versatile. This was excellent when first made with pan-fried fish and grilled vegetables, but it also worked really well the next day tossed through some gnocchi. I cheated a bit when making it, using a jar of fire-roasted peppers and, for speed, using the same weight of ground almonds as the total weight of the nuts. The dish possibly lost something in not having the nuts toasted before grinding, but it was still excellent and will be made again and again.

  • Any day pancakes

    • FJT on October 01, 2017

      These pancakes are fine in that the recipe works, the texture is good, but ... I'm not sure I want my pancakes to taste as if they have 'nutritional heft'. It is because of that description in the preamble to the recipe that I saved this for a Sunday morning when I was on my own and I'm pleased I did. The overwhelming after-taste, even with some pretty tasty toppings, was of oats. Whilst I'm happy to taste oats in my porridge, I'm really not sure that I need to taste them in pancakes, so I won't be making these again.

  • Leg of lamb with potato-onion gratin with mint salsa verde

    • FJT on April 25, 2022

      Not a total success. I was sceptical about cooking a leg of lamb in just over an hour and it turns out I was right. The stated temperature is too hot - the lamb is cooked but the fat doesn't really have time to render properly - several hours at a lower temperature would work better. I agree with julesamomof2 that the potatoes were too dry - the onions on top of mine were burnt to a cinder if they weren't directly under the lamb. More moisture required generally. Also, this dish is only recommended for real garlic lovers (luckily, we are!). I salvaged the potatoes after about 40 minutes by adding some more liquid and covering with foil, so I then had to put the lamb in its own roasting tin. It tastes good. Didn't make the salsa verde.

    • julesamomof2 on April 13, 2020

      This is the first recipe I've tried from the book and sadly, it will not be repeated. The lamb itself was wonderful, but as written it seemed too simple to me, so I added some rosemary and Dijon mustard to the marinade. The potatoes however, were dry and pretty bland. Now, I picked this recipe because I was looking for a dairy free version of au gratin potatoes so I knew what i was getting. But they needed more moisture, maybe some chicken broth would have helped. Roasting the lamb on rack over the gratin added nothing - maybe my lamb was too lean but there were no drippings to moisten the dish underneath. I guess cream and cheese really do make potatoes taste good after all.

  • Shortbread

    • FJT on July 19, 2017

      This shortbread tastes quite buttery but is a bit sweet for my taste and I wish I'd trusted my instincts and left out the cinnamon. I deviated from the method slightly as I wanted to cook this in an 8" square tin and cut it into fingers rather than make thin cut-out cookies. I baked it for 30 mins and it was slightly browner than I like.

  • Buttermilk-herb dressing

    • twoyolks on March 01, 2021

      A nice enough dressing but it's almost ranch dressing without being as good as ranch dressing.

  • Quick avgolemono soup

    • meggan on March 08, 2018

      Made the quick version from leftover roasted chicken and storebought stock. Pretty good. Needs a lot of salt to counter lemon juice.

  • Cauliflower-garlic soup with watercress pesto

    • peaceoutdesign on January 24, 2021

      The soup itself was only okay. Although I really liked the watercress pesto dollop on top. I used arugula instead of watercress.

  • Vegetable slaw

    • peaceoutdesign on November 03, 2022

      Salt the cabbage and fennel first with 1 1/2t kosher to remove water. Let it sit for at least 1 our then rinse and use the salad spinner to drain well. I used sliced almonds instead of the Marconas but just added them to the top so if there were left overs the nuts didn't get soggy.

    • pastaplease on August 30, 2023

      The dressing for this is delicious. For the slaw, I skipped the endive because I don't like it; was going to add a different lettuce, then decided against it so that any leftovers would hold up better. I'll be making this a lot, I already know, and I can see it would be easy to change up the veggies. Sliced sugar snap peas, broccoli, pine nuts instead of almonds ... plenty of possibilities. It's the dressing that makes it.

  • Restaurant mashed potatoes

    • julesamomof2 on March 31, 2020

      Pretty basic recipe. The one thing I learned from making this one is that I prefer russet potatoes for mashed potatoes. For years I've been using Yukon Golds or a combo of the two, but this version was especially fluffy. I used vegan butter and dairy free milk due to personal preference and they were perfect and easy.

  • Flax-coconut muffins

    • Penchantforproduce on May 22, 2017

      These are our favorite Gluten Free Muffins - we have made these twice with great success. We made a half batch and reduced the amount of sugar to 50g and Molasses to 15g (measurements are for half batch.) Used granny smith apple. Used coconut oil in place of olive oil. Would try to increase oil by .5-1 TB in next batch. Would like to try dates in place of raisins for a "darker" fruit flavor.

    • Frogcake on June 10, 2017

      We really enjoyed these GF muffins. As we are a no raisin family, I used one third of a cup of each of: chopped pecans, dried blueberries, and chopped dried cherries. Also added a tablespoon of chia. Lots of possible permutations and combinations listed by the author. I didn't have any coconut water and added GF almond milk instead. Also made six giant muffins for giant appetites -they do freeze very well and are even nuttier tasting when toasted.

  • Cranberry upside-down lemon pound cake

    • tarae1204 on January 21, 2024

      Very good gluten-free cake. Mixing the butter, olive oil, and coconut flour was an unfamiliar technique -- and soft butter and oil aren't fast friends -- but my somewhat lumpy, liquidy fat "slurry" mixed in fine with the batter and the ingredients and instructions produced a fine cake. I used cranberries -- doesn't say to, but I sugared them a bit before pouring the batter over to bake.

  • Job's tears salad

    • Frogcake on August 13, 2017

      Another excellent salad in this book -really, really delicious. We loved the toothsome texture and mild flavour of the Job's tears. Pearl barley also works here. It also tastes bright and fresh due to the lemon, mint and scallions. I added about a cup of crumbled locally produced goat feta as well.

  • Cider caramel pork ribs

    • meginyeg on September 04, 2021

      Used apple juice instead of cider. These were delicious.

    • ldholakia on October 03, 2021

      Did not have great apple cider (definitely more like apple juice), and it still turned out. Really good.

  • Fluffy milk chocolate frosting

    • fultre on December 14, 2022

      This is my favorite chocolate frosting by far, as I prefer a lighter chocolate flavor. It’s not too sweet, and has a luscious creamy and fluffy texture.

  • Apple butter

    • fultre on December 14, 2022

      This is the quintessential apple butter recipe. I often give it for Christmas gifts. The spices are well balanced, and it’s fairly easy to make. I tried the slow cooker method once, but found it didn’t reduce the apple butter as well as the oven method.

  • Ricotta cheese

    • missdoji on January 27, 2018

      Found it was a bit tricky to make it with vinegar mixed in with milk at the beginning. First attempt ended up being slightly overheated and the curds all broke up. After a bit of internet searching, ended up heating JUST the milk & salt to 185 degrees stirring with a spatula from time to time to keep it from scorching on bottom. Removed from heat and poured in 1/4 cup vinegar. Mixed once or twice very gently and then let stand for 5 minutes. Worked like a charm.

  • Tomato, shelling beans, and cucumber salad

    • Lnbrittain on September 01, 2019

      This recipe is amazing, if the freshest of veggies are used. I switched to mozzarella from goat cheese and it was great. I honestly didn’t expect such simple ingredients to make such deliciousness, but they do.

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Reviews about this book

  • Food52

    Picked for Food52's July 2018 Cookbook Club.

    Full review
  • Food

    Not only has Prueitt collected recipes that she and her husband Chad Robertson...like to cook everyday, but she also guarantees approachable methods and successful outcomes.

    Full review
  • Food in Jars

    The thing that speaks to me so much in this book is that it is offers both easy, everyday things you can make with the things already in your fridge...

    Full review
  • ISBN 10 039957882X
  • ISBN 13 9780399578823
  • Linked ISBNs
  • Published Apr 04 2017
  • Format Hardcover
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

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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