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La Tartine Gourmande: Recipes for an Inspired Life Hardcover – 10 Jul 2012
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"As bright as a sunny day in the French countryside, "La Tartine Gourmande" will inspire cooks with fresh, vibrant vegetables and colorful fruits and berries. From breakfast through dessert, this lushly photographed book by Beatrice Peltre will have cooks everywhere licking their lips . . . and their plates!"--David Lebovitz, author of "Ready for Dessert" and "The Sweet Life in Paris
"One look at Bea's gorgeous book transports you to a world of bright flavors and inspiring recipes, illustrated by vignettes from her charmed life."--Clotilde Dusoulier, author of ChocolateAndZucchini.com and "Clotilde's Edible Adventures in Paris"
"Everything about this book is charming: the writing, the photographs, and the bright, fresh recipes for food you'll want to make every day. When Bea says this is food 'to inspire' she is telling the simple truth. If you're a fan of Bea's blog, you'll be thrilled to have her stories, pictures and food bound together; and if you're new to Bea's wo
"Everything about this book is charming: the writing, the photographs, and the bright, fresh recipes for food you'll want to make every day. When Bea says this is food 'to inspire' she is telling the simple truth. If you're a fan of Bea's blog, you'll be thrilled to have her stories, pictures and food bound together; and if you're new to Bea's work, then you're in for a treat--delight awaits."--Dorie Greenspan, author of "Around My French Table"
"As bright as a sunny day in the French countryside, "La Tartine Gourmande" will inspire cooks with fresh, vibrant vegetables and colorful fruits and berries. From breakfast through dessert, this lushly photographed book by Beatrice Peltre will have cooks everywhere licking their lips . . . and their plates!"--David Lebovitz, author of "Ready for Dessert" and "The Sweet Life in Paris"
"A lovely, personal peek into Beatrice's French-kissed kitchen. A wonderland of tartines, tatins, and tales of culinary delight. Bea's book takes an inspired look at gluten-free baked goods and fresh, seasonally inspired day-to-day creations--Cherry Tomato Tartlets Tatin, Omelet Wraps with Nori and Crunchy Vegetables, Brown Butter Pistachio and Poppy Seed Financiers. Yes, please."--Heidi Swanson, author of "Super Natural Every Day"
"One look at Bea's gorgeous book transports you to a world of bright flavors and inspiring recipes, illustrated by vignettes from her charmed life."--Clotilde Dusoulier, author of ChocolateAndZucchini.com and "Clotilde's Edible Adventures in Paris "
"I'm thrilled to finally have a "La Tartine Gourmande" cookbook in my hands. Bea makes beautiful food that's healthy and inspiring. Her photographs will make you want to enter her kitchen and sit down at the table with her, having a good conversation and eating a great meal together."--Shauna James Ahern, author of "Gluten-Free Girl and the
"Peltre's first cookbook is a feast for both the eyes and the stomach. She achieves a be
"Her food and photographs are appealing: fresh and lovely, with a distinct French accent. The whole package has a pretty, casually aspirational elegance. After investing in quinoa, rice, buckwheat and hazelnut flours, I made banana, chocolate and hazelnut muffins; brown-butter pistachio and poppy-seed financiers; and pretty Pink Lady apple tartlets. Delicious surprises all."--Bon Appetit Executive Editor Christine Muhlke reviewing for The New York Times Book Review
"A lovely blend of personal reflections on cooking and food, delectable recipes, and vibrant color photographs. Peltre's sense of color enhances each dish, whether a simple zucchini salad or spaghetti tossed with fresh corn, crab, peas, and cherry tomatoes; the brilliant colors of the food play against complimentary backgrounds, providing a feast for the eyes. The reader will be hard pressed to decide whether La Tartine Gourmande deserves a place of prominence in the kitchen, or an open spot on the coffee table."--ForeWord Reviews "The book reads like a dream. How can one woman's life be so lovely and delicious? But this is no fairy tale--it is Beatrice Peltre's glorious, enviable foodcentric reality. The book's subtitle couldn't be more apt: Every beautifully photographed recipe is indeed an inspiration, and Peltre's food is full of surprises. For instance, her Cranberry Upside-Down Cake unexpectedly includes saffron and olive oil, and she has ingeniously reinvented the wrap by substituting a thin omelet for flatbread. The biggest surprise, though, is the fact that this book is almost entirely gluten-free. All of her tarts, muffins, cookies, and cakes are made without wheat flour, and the results are revelatory. If you've never experimented with gluten-free baking, this is the book to show you how."--Fine Cooking "If Wikipedia had an entry for French charm, it would be defined by Beatrice Peltre. Bea is both the writer and photographer of her book, which is most unusual. Once you see her photographs and read about her life and travels, you'll be enthralled by the whimsy and beauty. She can make a radish look enthralling."--Boston.com "Sweet stories, foodie tidbits, and fresh recipes make La Tartine Gourmande perfect for those who love food and the way our lives play around it."--Canadian House and Home "Watching Peltre transform simple, farm-fresh ingredients into pretty little dishes did for me what I help clients with eating issues do--discover anew the joy of cooking, eating, and living. Exactly why I fell so hard is hard to say, but it was probably some combination of the musicality of Peltre's French accent, the still-life artistry of her kitchen, and the innocence of her adorable sous chef Lulu. That's her 3-year old daughter."--Huffington Post Healthy Living "Beatrice Peltre is a woman of many talents. The cozy, colorful photography and homey recipes set the tone for this title to become a treasured addition to your cookbook collection."--Clean Eating "A library can never exhaust the demand for a satisfying cookbook, be it a standard guide by such luminaries as Julia Child and Alice Waters or a bright new entry that is as much fun to page through as to cook from. Beatrice Peltre's La Tartine Gourmande joins works by Clotilde Dusoulier, Nigella Lawson, and Laura Calder in that category, with its lovely, stylish, and charming approach to a foodcentric life."--LibraryJournal.com "Sumptuous and scrumptious . . . here's a gluten-free cookbook that's beautiful enough for your coffee table. Peltre shares both her world view and her out-of-this-world recipes with fresh French flair. Combining the practical with the poetic, the luscious with the lovely, La Tartine Gourmande reads much like a biography, except you'll salivate over the photos. A true 'bon appetite' experience."--Living Without magazine
About the Author
Beatrice Peltre was born and raised in the countryside in northeastern France. She is a freelance food writer, stylist, photographer, and the author of the award-winning blog LaTartineGourmande.com. Her work has appeared in such places as Saveur, the Washington Post, and the Boston Globe, as well as in other international and online publications and books. She lives in Boston with her husband and daughter.
Top customer reviews
All the recipes are gluten free. The author had a brief spell of gluten intolerance which led her to experiment with gluten free flours and recipes. She found she actually prefers the taste of gluten free baking so she kept it up. The introductory chapter contains a number of recipes for gluten free crusts, used in tarts throughout the book.
Encouraged by her enthousiasm and curious to try this for myself, I set forth to the bio store and stocked up on the likes of rice flour, buckwheat flour and quinoa flour. Several experiments later, I can confirm I most certainly do not prefer the taste of gluten free baking. I threw in the towel after particularly vile tasting zucchini muffins.
However, despite all that, I would still rate this book 4 stars. I find myself steadily working my way through the book, always happening on something I'm tempted to try. The gluten free flours are easily replaced by regular flour and most of the recipes lend themselves to a lot of customising. She has lots of lovely ideas (such as a savoury tarte tatin with tomatoes, a pesto whipped up with walnuts and ricotta ...) which you can easily build on and inspire you to be more creative yourself. She clearly loves food and every recipe is well thought-out.
Aesthetically it's also a very pleasing book. The pictures are good, very bright and colourful, guaranteeing a good mood. The book is practical as well, as it stays open on the page when cooking.
All in all, I would say this probably is not the best book for someone only just learning to cook, but would definitely recommend for someone with a little confidence in the kitchen looking for a fresh take.
Here the reader is taken on a semi-romantic, whimsical first-person tour back to the author's childhood in France in order to understand a little about her enthusiasm for all matters culinary. Sometimes such portraits tend to appear quite desperate, quite self-justifying in nature and rather playing to the "I am, I am" tendency of the author. Yet, cleverly, it just works on this occasion and adds a layer of genuine enjoyment, a bit like a good chocolate filling on top of a superb cake. The cake would be great without it, but when it is with it... wow!
This book has been created with love and enthusiasm - it shows. At the start there is an overview of the author's ingredients and her reasoning behind them and this is quite a telling, interesting look behind the scene. The reader learns just how focussed the author has been on the choice of ingredients, remaining open to trying new things that might at first glance go beyond the grain. For example the author mostly will use gluten-free flours. Not through any specific medical reason but solely since she discovered
that the wider variety of flours and wheats that often remain "unknown" through the use of regular flours. It was not just a question of switch X for Y, but experimentation and dedication to make the most of what is at hand. It IS worth reading this text (often one tends to skip over or read superficially when you get to the 20th version of a basic ingredients list) as the information is cunningly presented so it seeps into your brain through a form of osmosis. A similar overview of cooking equipment is presented in a similar, fun way too.
A number of basic recipes appear throughout the book which can, of course, be either a good standalone dish or a great dish for further customisation and building upon. The author makes frequent recourse to these throughout and that could be a good clue that they are worth learning and learning well in their own right. Every great building needs good foundations.
Even though this is not a "teach yourself cooking"-style of book, the amount of educational knowledge being imparted other than "just" recipes is astounding as it does not read like, or feel like, a typical text book. The advice is often short and to the point, such as the information given for "basic cooking techniques" but you get the message and sufficient advice to focus on your tasks.
After what is, in fact, a fairly lengthy introduction when you consider the page count (but it didn't feel that long) it is time to look at the main recipes. Here they are split into several sections - breakfast and brunches, lunches, dinner and desserts - there is further sub-division within each chapter based around a topic or a theme. In many ways this is a book that should be read from cover-to-cover rather than dip in and dip out. Naturally you might not focus intently on each recipe until you are then ready for them, but you get a greater overall feeling for what is achievable as well as a lot of additional knowledge and inspiration at the same time.
Much of the styling and heritage for the recipes comes unashamedly from the author's French roots, yet this is not a de facto French cookery book. Maybe a sort of discreet Fusion of French styles and a wider international focus would be a fairer description. Naturally enough, one might find a few decidedly French dishes there too.
The quality of photography is excellent it is works as a great compliment to the book. Strangely enough, this book would still be great without the pictures - they do add a certain something but the book feels so complete that the pictures feel (and this is not a criticism) as padding. Many recipe books feel hollow without pictures, yet this book has so much going on that you tend to forget that..
Each recipe is written fairly simply and is easy to understand, even though many of the recipes can be rather complex or involved. Fear not. The author's writing style means that even an interested, but relatively unexperienced cook could work patiently with these recipes without much of a problem. The more experienced cook will perhaps use the book for more inspirational and practical purposes, yet still get a lot out of it.
The book concludes much later (it is a large book) with an index. Unfortunately YUM cannot give an opinion on the quality of the index - itself a fairly important thing as if there is a bad index you curse the book often during use! - as we received an electronic copy of the book for review. But if the index takes after the rest of the book there shall be nothing to worry about. One can imagine that the physical book could be a great coffee table book when not being used in the kitchen. It gives that impression, but sadly we couldn't say for sure...
Overall. A great book that manages to carve a little unique corner of a very crowded marketplace and manages to be engaging, dynamic and of interest to a reviewer who sees dozens of similar books each week. The casual purchaser might not appreciate just how much of a difference a good, challenging, unique book can be when the "subject" is by no means that unique.
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only one information is missing: where to by fabrics and dishware shown in the pictures...