Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

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Description

Product Description

A comprehensive cookbook with 200 recipes for the way people want to eat and bake at home today, with gluten-free options, from James Beard Award-winning and best-selling author Elisabeth Prueitt, cofounder of San Francisco''s acclaimed Tartine Bakery.

Tartine All Day is Tartine cofounder Elisabeth Prueitt’s gift to home cooks everywhere who crave an all-in-one repertoire of wholesome, straight-forward recipes for the way they want to eat morning, noon, and night. As the family cook in her own household, Prueitt understands the challenge of making daily home cooking healthy, delicious, and enticing for all—without wearing out the cook. Through concise instruction Prueitt translates her expertise into home cooking that effortlessly adds variety and brings everyone to the table.

With 200 recipes for everything from the best-ever salad dressings to genius gluten-free pancakes (and 45 other gluten-free options), the greatest potato gratin, fool-proof salmon and roasted chicken, and dreamy desserts, Tartine All Day is the modern cookbook that will guide and inspire home cooks in new and enduring ways.

Review

"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."
Smitten Kitchen

"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 . . . "
—Domino.com

"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." 
Eater 


 

About the Author

ELISABETH PRUEITT is the cofounder of the San Francisco–based Tartine Bakery and Tartine 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 Award repeat nominee and winner, and the founder of the Conductive Education Center of San Francisco.

Excerpt. © Reprinted by permission. All rights reserved.

WHY THIS BOOK NOW

I remember once hearing that cookbooks are the novels of choice for working parents. That they are bedside reading, blueprints for a fantasy time when afternoons would be free enough to bake a cake or when flavor could be considered an equal to convenience in the morning. 

Before becoming a parent and business owner, I found this utterly depressing. Of course, I understood indulging in a cookbook’s pleasurable writing, but to only read and not cook from a cookbook? One café, two restaurants, and one nine-year-old daughter later, and I understand that limitations on time can reduce the family meal to a slapdash event on most days. I know that it’s often easy to forget to pause to really taste the food, and this is despite the fact that I know how to cook well. 

You see, there’s no way around it: cooking is work. Work in that it requires forethought, a modicum of skill, and time. Work in that you must use your hands, stand on your feet, wash the dishes. (And, full disclosure: for my husband, Chad, and me, cooking is work. It is how we earn our living.) Your simple hope is that while sitting around the table to share the fruits of your labors, the effort fades to memory. Or better yet, the effort becomes part of a meal’s pleasure, and that the experience of transforming ingredients into a sum greater than their parts connects you to the food in a far more profound way than any recipe lets on. That is the ideal, and to fess up to my own biases, I believe wholeheartedly that it’s attainable.


QUICK VEGETABLE PICKLES


Makes 2 cups/280g
This versatile pickle—our original recipe developed for the bakery—is served alongside our hot-pressed sandwiches. Because the simmered pickling liquid is poured over the vegetables and left to sit off the heat, the pickles remain pleasantly crisp. Just as a cornichon cuts through a rich pâté, these pickles brighten any meat or roast, from cured meats to chicken, pork, and beef. I like to slice the pickles paper-thin and add them to sandwiches, or finely chop and fold them into a slaw. The recipe itself is malleable, too. If you’re after a sweeter, bread-and-butter–style pickle, add 2 tsp of sugar. Vary the spices, as well as the vegetables, to your liking. I favor fermenting, but a quick pickle is good when you need a sandwich or picnic pickup. 

1 cup/240ml white wine vinegar or champagne vinegar 
1 cup/240ml water
2 cloves garlic, crushed
1/4 tsp black peppercorns
6 allspice berries (optional)
6 whole cloves (optional)
1/4 tsp red pepper flakes
1 bay leaf
Pinch of granulated sugar
1 tsp sea salt
2 cups/280g sliced vegetables (such as small, hot peppers of any kind, bell peppers, red or yellow onion, cauliflower, small carrots, radishes, Persian cucumbers, or any combination of these vegetables)

Combine the white wine vinegar or champagne vinegar, water, garlic, peppercorns, allspice berries, whole cloves, red pepper flakes, bay leaf, sugar, and salt in a small saucepot and bring to a boil. Lower the heat and simmer for 5 minutes.

Place the vegetables in a 1-qt/960ml jar and then pour in the hot pickling brine. Let cool to room temperature. Use immediately or refrigerate for later use.

Store, covered, in the refrigerator for up to 3 weeks.

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Customer reviews

4.6 out of 54.6 out of 5
186 global ratings

Top reviews from the United States

Robert Carson
2.0 out of 5 starsVerified Purchase
I love Tartine, I idolize Chad and Elizabeth
Reviewed in the United States on February 16, 2018
I love Tartine, I idolize Chad and Elizabeth, and I was really looking forward to receiving this book. However, I have yet to be impressed with a single recipe. I have made the cheesy corn souffle (estimating some proportions as some of the instructions are missing). The... See more
I love Tartine, I idolize Chad and Elizabeth, and I was really looking forward to receiving this book. However, I have yet to be impressed with a single recipe. I have made the cheesy corn souffle (estimating some proportions as some of the instructions are missing). The cider caramel ribs were not that great. The cream cheese dough is impossible to form into a ball without adding liquid (still haven''t baked it off, so I am not sure of the flavor/texture). The fruit cobbler (or buckle, whatever it is...) was not great either. Everything is just lackluster in flavor, and I regret spending so much money on the gluten-free flours that are unlikely to get used.
38 people found this helpful
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pandajama
5.0 out of 5 starsVerified Purchase
This book is worth the money. Very well done.
Reviewed in the United States on December 9, 2017
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... See more
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.
23 people found this helpful
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A Customer
3.0 out of 5 starsVerified Purchase
Good gluten-free book if this is what you’re looking for
Reviewed in the United States on March 16, 2018
I’m in two minds about this book. I read some of the reviews and they mentioned that this is a gluten-free cookbook. I don’t follow a gluten-free diet, but I bought the book anyway thinking there would be enough recipes to keep me interested. Unfortunately the recipes I’m... See more
I’m in two minds about this book. I read some of the reviews and they mentioned that this is a gluten-free cookbook. I don’t follow a gluten-free diet, but I bought the book anyway thinking there would be enough recipes to keep me interested. Unfortunately the recipes I’m drawn to (breakfast, dessert, and baking recipes) are gluten-free and generally don’t appeal to me. Over the last five years I’ve bought large bags of almond flour to make cakes and cookies, because I saw many great reviews of baked goods using almond flour, so they must be good, right? Well I can say after baking Claudia Roden’s gluten-free orange cake twice (she is a British cook) and making almond flour shortbread a number of times, and I once made almond flour scones, that I don’t like the taste, smell, or texture of baked goods using almond flour. However, I have twice made a chocolate orange cake with almond flour which I did enjoy, but only because it contained a lot of cocoa so it tasted like an orange-flavored chocolate truffle. Sure there are recipes in the book using other types of flour, but it’s unlikely I will buy those flours to make the food. I don’t want to leave a low rating, but as others have said the author should have been open and said this is a gluten-free cookbook. There are plenty of recipes that are ordinarily gluten-free, but at the moment I’m not looking to make those. I’m sure they are very good recipes, but for now, although I bought this book knowing it’s gluten-free, I wish there were breakfast, baked, and dessert recipes that used gluten-free all purpose flour substitute in addition to recipes with almond, nut, buckwheat flour etc.
11 people found this helpful
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Jen L.
5.0 out of 5 starsVerified Purchase
Excellent Cookbook (even if you''re not gluten-free)
Reviewed in the United States on June 7, 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... See more
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.
13 people found this helpful
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Jordan Broderick
5.0 out of 5 starsVerified Purchase
It is beautiful, well written
Reviewed in the United States on April 27, 2017
This book is incredible. I am both a home cook and a professional in the kitchen, and after years of training, this book still has valuable information. It is beautiful, well written, and every recipe is delicious. The Tartine folks know whats up! Buy this, you won''t regret... See more
This book is incredible. I am both a home cook and a professional in the kitchen, and after years of training, this book still has valuable information. It is beautiful, well written, and every recipe is delicious. The Tartine folks know whats up! Buy this, you won''t regret it!
6 people found this helpful
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Donna Dr
5.0 out of 5 starsVerified Purchase
GF and a serious home cook? You need this!
Reviewed in the United States on May 28, 2017
Seriously. My GF friends need this. Tartine All Day is great wealth of modern basics and truly wonderful, mainly gluten free recipes to make and serve without hesitation. Having taught cooking in my glutinous days, it is wonderful to find a cookbook full of delicious... See more
Seriously. My GF friends need this. Tartine All Day is great wealth of modern basics and truly wonderful, mainly gluten free recipes to make and serve without hesitation. Having taught cooking in my glutinous days, it is wonderful to find a cookbook full of delicious celiac-friendly recipes that I can dive into with wild abandon without crazy flours and slightly odd results. I can proudly serve the results to friends who will have no idea we''re all eating GF. Thank you Elizabeth!
4 people found this helpful
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Gonegirl
5.0 out of 5 starsVerified Purchase
I am so in love with all the recipes and could not be more ...
Reviewed in the United States on May 2, 2017
This is a marvelous cookbook. I am so in love with all the recipes and could not be more excited. As a person who has celiac, and has experienced its debilitating affects, I am amazed that Elisabeth continued to bake and cook with gluten for so long. But I am glad that... See more
This is a marvelous cookbook. I am so in love with all the recipes and could not be more excited. As a person who has celiac, and has experienced its debilitating affects, I am amazed that Elisabeth continued to bake and cook with gluten for so long. But I am glad that she has now come up with such amazing gluten free items. It is so wonderful that gluten free baking is now being addressed by renowned chefs and bakers such as Elisabeth. gone are the bland, gritty, cardboard tasting gluten free foods. Not only does most gluten free foods taste ghastly but they cost a fortune. And though I admire the amateur cooks that have published gluten free cookbooks to help get some flavor back into gluten free food they do not come with the wealth of training and experience of a professional chef/baker. Hooray at last!!!. And to those who complained about the alternative grains/flours used, you ought to have to eat what we who have to go without gluten are left with to eat for a few days.
9 people found this helpful
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Kate
5.0 out of 5 starsVerified Purchase
The recipes are accessible but really interesting - a great way to bust out of a cooking rut
Reviewed in the United States on May 30, 2017
So far I''ve made half a dozen recipes from this cookbook and everything I''ve made has been gobbled up by me and those I''m feeding. Reading the entire cookbook just makes you want to live at Liz Prueitt''s house. Do not hesitate to buy this one. The recipes are accessible but... See more
So far I''ve made half a dozen recipes from this cookbook and everything I''ve made has been gobbled up by me and those I''m feeding. Reading the entire cookbook just makes you want to live at Liz Prueitt''s house. Do not hesitate to buy this one. The recipes are accessible but really interesting - a great way to bust out of a cooking rut.
3 people found this helpful
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Top reviews from other countries

Paul Frankael
3.0 out of 5 starsVerified Purchase
This is a great book and in many ways a book i have ...
Reviewed in the United Kingdom on June 28, 2018
This is a great book and in many ways a book i have been searching for. I think that Elisabeth Prueitt and Chad Robertson really know what they are talking about. They''ve immersed themselves in European cookery traditions and their translation in American cookery and have...See more
This is a great book and in many ways a book i have been searching for. I think that Elisabeth Prueitt and Chad Robertson really know what they are talking about. They''ve immersed themselves in European cookery traditions and their translation in American cookery and have distilled the best. One word of caution, though. This is essentially a gluten-free cookbook and - as you''d expect - the author has given herself free rein to use the right ingredients for each recipe. This extends to a bewildering number of different flours and starches: the recipes regularly call for oat flour, brown rice flour, white rice flour, chick-pea flour, potato starch etc etc ETC. I live in Yorkshire and I''m going to struggle to find a lot of these and even when i do i''m going to have difficulty in accommodating them in my small kitchen. I''ll persevere with the book, though, because it is wildly inspiring.
This is a great book and in many ways a book i have been searching for. I think that Elisabeth Prueitt and Chad Robertson really know what they are talking about. They''ve immersed themselves in European cookery traditions and their translation in American cookery and have distilled the best.

One word of caution, though. This is essentially a gluten-free cookbook and - as you''d expect - the author has given herself free rein to use the right ingredients for each recipe. This extends to a bewildering number of different flours and starches: the recipes regularly call for oat flour, brown rice flour, white rice flour, chick-pea flour, potato starch etc etc ETC. I live in Yorkshire and I''m going to struggle to find a lot of these and even when i do i''m going to have difficulty in accommodating them in my small kitchen.

I''ll persevere with the book, though, because it is wildly inspiring.
4 people found this helpful
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Vandana
5.0 out of 5 starsVerified Purchase
Good read
Reviewed in the United Kingdom on June 13, 2019
Ive really enjoyed reading this book, I''ve not cooked from it yet. But I am planning too
Ive really enjoyed reading this book, I''ve not cooked from it yet. But I am planning too
One person found this helpful
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emu90
3.0 out of 5 starsVerified Purchase
Better if you have a gluten sensitivity
Reviewed in Germany on January 29, 2021
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...See more
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.
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.
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SERGIO SAEZ OJEA
2.0 out of 5 starsVerified Purchase
Between wonder and poor presentation
Reviewed in Spain on April 20, 2017
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...See more
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.
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.
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Fructopia
5.0 out of 5 starsVerified Purchase
Unkompliziert, köstlich glutenfrei
Reviewed in Germany on December 7, 2017
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...See more
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!
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!
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Quick Vegetable Pickles

Makes 2 cups/280g

This versatile pickle—our original recipe developed for the bakery—is served alongside our hot-pressed sandwiches. Because the simmered pickling liquid is poured over the vegetables and left to sit off the heat, the pickles remain pleasantly crisp. Just as a cornichon cuts through a rich pâté, these pickles brighten any meat or roast, from cured meats to chicken, pork, and beef. I like to slice the pickles paper-thin and add them to sandwiches, or finely chop and fold them into a slaw. The recipe itself is malleable, too. If you’re after a sweeter, bread-and-butter–style pickle, add 2 tsp of sugar. Vary the spices, as well as the vegetables, to your liking. I favor fermenting, but a quick pickle is good when you need a sandwich or picnic pickup.

Recipe

Combine the white wine vinegar or champagne vinegar, water, garlic, peppercorns, allspice berries, whole cloves, red pepper flakes, bay leaf, sugar, and salt in a small saucepot and bring to a boil. Lower the heat and simmer for 5 minutes.

Place the vegetables in a 1-qt/960ml jar and then pour in the hot pickling brine. Let cool to room temperature. Use immediately or refrigerate for later use.

Store, covered, in the refrigerator for up to 3 weeks.

Ingredients

  • 1 cup/240ml white wine vinegar or champagne vinegar
  • 1 cup/240ml water
  • 2 cloves garlic, crushed
  • 1/4 tsp black peppercorns
  • 6 allspice berries (optional)
  • 6 whole cloves (optional)
  • 1/4 tsp red pepper flakes
  • 1 bay leaf
  • Pinch of granulated sugar
  • 1 tsp sea salt
  • 2 cups/280g sliced vegetables (such as small, hot peppers of any kind, bell peppers, red or yellow onion, cauliflower, small carrots, radishes, Persian cucumbers, or any combination of these vegetables)

Product information

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online

Tartine All Day: sale Modern Recipes wholesale for the Home Cook [A Cookbook] online