Elisabeth Prueitt's new cookbook delivers simple, hearty food for busy but conscientious family cooks, along with signature sweet treats.
Elisabeth Prueitt wants to inspire people to get in their kitchens and cook. Prueitt, co-founder of Tartine Bakery & Cafe and Tartine Manufactory in San Francisco and co-author of Tartine, aims to do just that in her new solo book, Tartine All Day: Modern Recipes for the Home Cook. With 200 practical, delicious recipes, it's a book meant to live in the kitchen, one she hopes will make people "want to jump up and make something."
Prueitt herself is a busy working mom, and so her cooking has become more simplified over the years. Recipes like Spring Risotto and Pan-Roasted Eggplant are easy yet elegant, while dishes like Ceci Cacio e Pepe (roasted chickpeas flavored like the pasta dish cacio e pepe) showcase Prueitt's creativity. Nowhere does her innovation shine more, though, than with her desserts. A classically trained pastry chef with gluten intolerance, Prueitt has gone through "years of trial and error and finding new grains to work with" to perfect her gluten-free desserts. A robust chapter showcases some of her favorites.
Featured here is one of the simplest and most beautiful desserts from the book. Champagne becomes gelée with the addition of a little gelatin and sugar. "It's festive," Prueitt says, "because Champagne just is festive. And it's easy to make." We think that, with celebratory Champagne and strawberries, it also makes a lovely way to honor Mom on Mother's Day.
Recipe from Tartine All Day, Lorena Jones Books, $40, 384 pages