HOW-TO

Tartine All Day: Modern Recipes for the Home Cook

by Elisabeth Prueitt
Ten Speed: Crown. Apr. 2017. 384p. photos. index. ISBN 9780399578823. $40; ebk. ISBN 9780399578830. COOKING
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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.
Reviewed by Lisa Campbel , Feb 15, 2017
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