Tartine All Day: Modern Recipes for the Home Cook [A Cookbook] Hardcover – April 4, 2017

I saw another review of this book complaining of all the "weird" gluten-free baking recipes. Reading that let me know: this is the cookbook for me! Anyone who has gluten sensitivity probably already has ten different "weird" flours in the house anyway - I know I sure do. This cookbook is amazing. It's written by someone who really knows food. It is written by someone who is gluten-sensitive (but not Celiac) like me.This book contains numerous inspiring "weird" gluten-free baking recipes.I plan to start baking again this weekend using the recipes in Tartine All Day and I have a lot of confidence that my results will be much better. I have made her pancake recipe and it pleased the whole family. Like with any gluten-free facsimile, adjustments are necessary - the case of pancakes, keep the skillet a little cooler than you would use for wheat-based pancakes.One down side: Ms. Prueitt references her baker-husband's slow-rise traditional breads but doesn't include a basic recipe for same. It would have been a wonderful addition to include just one recipe for those (like me & the author) who can tolerate occasional wheat bread when baked in the most traditional manner (sourdough, slow rise). But maybe he has his own book?The rest of the book contains recipes and ideas that are inspiring and happen to be gluten-free. It's written for real people who have jobs and kids and don't spend their evenings producing food that looks like a magazine cover photo - families who want food that tastes good and is made from real ingredients. Don't buy it because the recipes are gluten-free - buy it because it's well-written, nicely illustrated, and written by someone who seriously knows and understands food.

I am really into baking and cannot have gluten so this is a great cookbook for our family. I wanted something that used other interesting grains/ingredients rather than just a fake wheat flour blend and this is it. Like the author I live in the Bay Area where I can easily pick up teff, sorghum, etc at my local store. If you don’t have access to specialty ingredients or aren’t interested in building a collection of unusual flours I can see how this would be frustrating.

I agree with other commenters that this book should have advertised itself more honestly as a "gluten-free" cookbook, as the baked items are in fact flourless. It disappointed me, too, until I actually tried some of the recipes, and they are quite good! I find her writing to be refreshingly straightforward, honest, and not overdone. Her husband's books are outstanding and I would not be the baker I am without them, but I wish he had had her do the writing, as she has more skill as a writer than he does (or maybe just a better editor). Like others I am frustrated by the apparent error in the corn souffle recipe, but I have not found any other errors, and I disagree that this book is "fussy" or difficult. I have not experienced that. It is true the baking recipes require some materials you may not have -- coconut flour, brown rice flour, coconut sugar. But take thirty bucks to a decent grocery store and you will have what you need (plus a generous amount of almond flour, which will add to the bill if you don't already have it.) I have less experience with the non-baking recipes but what I have done has worked well. This is a good book and it has something for everyone, from jam and pickles through breakfast, lunch, dinner, salad, and dessert, as well as food for gatherings. If you are expecting something simple and traditional, it may not be the book for you, but it is not at all the fussy and over-detailed work some here seem to be accusing it of. She even tells you how to make applesauce, for crying out loud. Her love of real food with real flavors, and her appreciation of the role food plays in our lives really comes through, but does not intrude on the recipes. Oh and also, the book is tough as hell. Thick binding, and thick pages that you can literally wash off with a rag. This book is worth the money.

As someone who cannot consume gluten but loves high quality food and baked goods this book is immensely exciting to me. I have tagged 40+ recipes that I would like to make and have three on the slate for this weekend. I have made two so far and both have been lackluster. The first may be my fault, I made a substitution of fruit in her Upside down cake recipe (she says you can do that but I used frozen fruit so that part is on me.) The sugar ran out of the bottom of the springform pan and made a mess and the cake turned out too soft and mushy. The flavor itself was nice but the sad texture left us wanting more. I will give that one another go and use the orange she suggests next time to see if the recipe can be redeemed that way. I am not certain if I should use a different pan (not spring form) to prevent the sugar from running out. The second recipe I made was the waffles which were slightly dry and gritty from the cornmeal (note: this time I followed the recipe verbatim.) Both my husband and I were really excited to try them but unless I read rave reviews of this recipe from others I don't think I will make them again. We will be making her corn bread this afternoon and hope for a hit (fingers crossed.) If I am able to find more hits I will report back and adjust my rating.

I love their books. Received the book yesterday. We tried the buckwheat crepe recipe this morninf with amazing result! This book would be perfect if it has more pictures.

Ive really enjoyed reading this book, I've not cooked from it yet. But I am planning too

So ein Buch hab ich mir schon lange gewünscht. Elisabeth Prueitt macht keinen Hehl aus glutenfreier Ernährung, sondern kreiert köstliche Rezepte mit einer Leichtigkeit, wie ich sie selten in einem glutenfreien Kochbuch gesehen habe. Ich will alle Rezepte testen, am liebsten sofort!

Why can't we see all receipts photographs. Is it to much asking? Pity because the worldwide selection of receipts should have also the photographs to see how it should look. Price is enough to expect a better presentation or design of the book. The receipts are interesting and show a wide European cooking knowledge. Interesting to see how an American chef develops them with strong personality. Pity the presentation.

I like that this book has a lot of recipes which cater to people with gluten sensitivities...but as someone for whom that's not a high priority, I am not really anxious to stock up on 5 or 6 different types of flour to delve into these recipes. Beyond that, I don't find the recipes in here to be especially imaginitive or inspiring. If you're looking for some solid recipes for traditional staples lile vegetable slaw, restaurant mashed potatoes, holiday turkey with gravy, etc., then this would be a good resource for you, but I prefer cookbooks which break from the mould a bit more, and challenge me to try something new.