An all-purpose cookbook with 225 breakfast, lunch, dinner, and dessert 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.
ELISABETH PRUEITT is the co-founder of the Tartine Bakery and the 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 repeat nominee and winner (2008), and founder of the Conductive Education Center of San Francisco.
"The new bible of alt-flour, gluten-free cooking, from a chef
who never sacrifices deliciousness."
--Healthyish "To say I have been excited about this book would be the understatement of the season."
"Tartine All Day is all about delicious, simple, do-able food, as prepared by someone who really knows what she is doing."
--Saveur.com "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 "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 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"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 . . . "
"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."