Very easy to make and healthy ideas, that bring a genuine natural taste to your menu. I am mostly tempted to try some of the jams and jellies, and will definitely give it a try in the next weeks. Also the corn tortillas is something that is pretty interesting for a good foodie challenge
The writing is also good and could be used as an example for any foodie writer looking for professional inspiration.

I love Tartine and this is a good addition to the collection
I am not sure I would get it on its own, however.
Beautiful photos and layout, with some nice recipes

Intriguing book and good for trying out gluten free options. Not all the recipes were home runs and many may not be to the taste of those used to more traditional baking recipes.

While the title of this books seems a bit misleading, though I assumed it had to do with French cooking, I did love the contents. As a chef and a writer I am familiar with most of the recipes therein and this book is great for beginners as it teaches step by step. The ingredients are straightforward, the recipes easy and not too complicated, the explanations more than adequate, the method easy to apply. Some errors (recipe titles missing or words missing) and somewhat hard to read in the ebook format, not easily set out for online reading and cooking. I liked the Mediterranean flair in the cooking!

With gorgeous photographs and inspiring recipes, this is a valuable reference for the cook wanting to use whole foods in tasty and healthy ways. I found the sauces especially intriguing and tried the Spiced-Nut Date Sauce over lamb, delicious! Recommended.

I own all of the previous Tartine cookbooks, so I was very pleased to get an advance copy of “Tartine All Day” This is not a cookbook of exotic ingredients, or innovative flavor combinations (although there are few), but instead a cookbook that you can open everyday for reliable pleasing food. This would be a particularly good choice for an ambitious beginner cook who wants a collection of excellent basic recipes with plenty of variety. (I’m thinking my 24 year old daughter here!)

Prueitt starts us out with simple preserves and pickles (I’m anxious for fall and quince season to test the fresh quince preserves). She then proceeds through a selection of breakfast dishes, including a very detailed primer on boiled eggs, and on to appetizers and soups where I want to give a loud shout-out to the Cauliflower-Garlic Soup with Watercress Pesto.
The Kale and Cucumber Salad was a hit, but the recipe I’m really looking forward to trying when spring peas finally start arriving in my farmer’s market box, is the English Pea, Pea Shoot, Fennel and Goat Cheese Salad.

Tartine’s recipe is meant to be seasonal cooking at its best, so there are many recipes here to look forward to as the weather warms up where I am. Meanwhile I’ve been happy to sample several of the ample potato recipes, the hot-smoked salmon with salsa verde, and the lamb kofta (which I made with beef, and can highly recommend.)

An added bonus of Tartine All Day is the inclusion of lots of gluten-free recipes. I’ve found that being able to accommodate gluten sensitivities is more and more characteristic of dining entertainment, and Prueitt makes it easy and tasty to do just that.

In accordance with the publisher’s request, I will not publish the following review to Goodreads until 28 March 2017, which is within one week of the book’s publication date.

I was very excited to be approved for this advance reader copy. I had given my brother’s girlfriend Tartine, the cookbook from the bakery, for her birthday in early December 2016. Prior to the book leaving my house, I had leafed through enough of it to appreciate the beautiful photographs and the precise recipe steps. It was my hope that Tartine All Day followed the same format.

By way of an introduction, the book opens with an explanation of why this book is being written now. The author explains that her aim is to share the discoveries that she has made as a professional chef in the role of a home cook. The book contains favorite recipes from across the seasons, preferred ways of cooking staple ingredients, and approachable methods for tackling more intimidating projects. According to the author, all the recipes, ingredients, and techniques in the book are intended for the modern home cook. Her intent is for this to be an up-to-date, all-purpose cookbook that is an inspiring guide to integrating new ingredients and old techniques into the daily tempos of our busy lives. She intends for this to be a cookbook that gets well-loved in the kitchen, alongside the classics such as The Joy of Cooking and Julia Child’s Mastering the Art of French Cooking.

The book is divided into eight main sections: basics; breakfast and brunch; appetizers and snacks; soups; salads, vegetables, and sides; mains; gatherings; desserts. Each main section begins without any ceremony: just a solid colored page, no words of introduction. Each recipe title is followed by a yield in both American and Metric measurements. The recipe headnotes are very descriptive paragraphs that often offer quaint anecdotes about the recipe, background information on the recipe, or other useful information. Sometimes the recipe headnote is followed by practical recipe tips that help ensure success in more complicated recipes. Tips include: “Make sure that all of the ingredients are at room temperature.”; “To ease the whisking process, dampen a kitchen towel and place it under the bowl you are using to anchor it.”; “An extra squeeze of lime always gives leftover salsa a fresh, bright flavor.” Ingredients are measured in both American and Metric units, and are listed along the left side of the paragraph for the recipe step in which they are used. Reading through the cookbook, it took some getting used to seeing the ingredients separated out like this. The vast majority of ingredients are items that can be found in my local supermarket, although there is the occasional oddity, such as Job’s Tears (eventually one of the later recipe headnotes explained them as something in the grain family). Because the majority of the recipes are gluten free, there is a wide variety of different flours used, including almond flour, oat flour, buckwheat flour, brown rice flour, sweet rice flour, and tapioca flour. Recipe steps are written in paragraph form with lines and a little bit of space separating the paragraphs. Storage instructions – how, where, for how long – and reheating instructions, if applicable, are usually the last steps in the recipe. Some recipes include variations at the very end: simple instructions for substituting some of the ingredients to create a different recipe, like the three different variations on the Flax-Coconut Muffins and several different variations on the Marshmallows.

The Gatherings chapter is unique in that it starts with six different menus that are composed of recipes from the book. The idea behind that chapter is to make cooking for a group less daunting by providing some combinations that can be mostly prepared ahead so that they do not cut into valuable time with guests. The chapter also provides the six large scale recipes, including Eggplant Parmesan Gratin, Holiday Turkey, and Porchetta, that are the cornerstones of the various menus.

In the Basics chapter, there seems to be a full-page full color photograph every third or fourth recipe. In the other chapters, the full-page full color photographs seem to be much more frequent in order to give a good sense of what the finished recipes should look like. Sprinkled throughout the book are also the instructional photomontages that illustrate steps of more complex recipes, such as jam making and spatchcocking a chicken, that are extremely helpful.

Overall, I believe that the author met her intent with this cookbook. The recipes were an interesting mix of staples and creative innovations. After finishing reading the cookbook (from cover to cover) several staple recipes still stand out in my mind: green goddess salad, roast chicken, holiday turkey, apple pie, marshmallows. I can definitely see this book becoming a well-used book in a modern kitchen, but it won’t replace an all-purpose cookbook such as the Betty Crocker cookbook or the Joy of Cooking because it has some glaring omissions. For example, I was amazed that the majority of the recipes in the book were gluten free. However, because of the emphasis on alternative grains, pasta recipes were completely absent from the book. I would strongly recommend this book as a second all-purpose cookbook to provide a more modern perspective on the classics.

I have yet to prepare any recipes from this cookbook, but I spent a lot of time last summer preparing a variety of jams and jellies from Canning for the Next Generation by Liana Krisoff. Although there are only five canning recipes in the Basics section of Tartine All Day – Strawberry Orange Jam, Blueberry Jam, Peach Jam, Quince Jelly, Apple Butter – they are each very well written. The canning recipes seem to have all the necessary steps – from sterilizing the jars and lids at the beginning to labeling the jars at the end. They are clearly written so that they convey what must be done at each step. There is even a full color photomontage that accompanies the Blueberry Jam recipe, which demonstrates the plate method of determining whether a jam has set. I am really looking forward to fresh fruit coming back into season so that I can try these recipes and compare them to the other batches that I made over the summer. When I do prepare some recipes from this book, I will update this review.

Written by one of the owners of San Francisco's Tartine Bakery, this book focuses on the kind of food she makes at home. That's one of the strengths of the book. Unlike many books by chefs, these recipes are accessible and home-cook-friendly.

The other fantastic thing about this book is that the author is gluten-intolerant. That means that with only a few exceptions, the recipes do not use wheat flour. For those who are avoiding gluten, this is a real boon. With her professional training, the reader can assume these recipes will deliver great flavor.

For those who are not gluten-intolerant this book is less useful, hence the four-star review.