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

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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

  • 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.

  • 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.

  • 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!

  • 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.

  • 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.

  • 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.

  • Many bean salad with preserved lemon and herbs

    • 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.

  • 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.

  • Zucchini-herb fritters

    • sheepishjen on June 10, 2017

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

  • Dry-rubbed tri-tip

    • TrishaCP on August 12, 2018

      This was ok but nothing special.

  • 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.

  • 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.

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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
  • 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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