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La Tartine Gourmande: Recipes for an Inspired Life
What could be sweeter than a life with friendship and food at its center? For Béatrice Peltre, author of the award-winning blog LaTartineGourmande.com, to cook is to delight in the best of what life has to offer—the people and places we love. Welcome to a world where flavors are collected as souvenirs and shared as heirlooms, and where the dishes we create are expressions of our joie de vivre.
With nearly 100 recipes and charming anecdotes, La Tartine Gourmande takes you on a journey, not only through the meals of the day but around the world, as Béa revisits her inspiration for each dish. Though her style is largely inspired by her native France, you’ll find a wide array of influences as she brings creative twists to classic recipes—all while remaining effortlessly healthful and balanced. The gluten-free recipes use whole grains like quinoa, millet, buckwheat, and nut flours, lending surprising depth of flavor and nutrients, even to desserts. You’ll taste the best of her adventures abroad from Denmark to New Zealand, her childhood in the French countryside, and the simple wholesomeness of her charmed life at home in Boston.
Your mouth will water as Béa recalls the oeufs en cocotte (“baked eggs”) that she ate as a child after collecting fresh eggs from her grandmother’s hen house. Her recipe for this classic dish now includes leeks, spinach, smoked salmon, and cumin. Or try the buttermilk, lemon, and poppyseed pancakes she made every morning in Crete when she was pregnant—they’re now her little daughter Lulu’s favorite. Warm up with a bowl of celeriac, white sweet potato, and apple soup, a dish inspired by a chilly day of horseback riding in New Zealand. You’ll love sharing the saffron-flavored crab and watercress soufflé, a delicious homage to one of her mother’s best-loved Christmas traditions. And since most would agree that “a meal without dessert is like wearing only one shoe,” try the apple, rhubarb, and strawberry nutty crumble, served with vanilla-flavored custard, just the way her husband’s Irish grandfather preferred.
Lush styling and photography combined with sweet stories, foodie tidbits, and fresh and original recipes make La Tartine Gourmande perfect for those who love food and the way our lives play around it. This is not just a book about cooking, but a warm invitation to share in the beauty and simple pleasures of a life with food at the heart of it.
With nearly 100 recipes and charming anecdotes, La Tartine Gourmande takes you on a journey, not only through the meals of the day but around the world, as Béa revisits her inspiration for each dish. Though her style is largely inspired by her native France, you’ll find a wide array of influences as she brings creative twists to classic recipes—all while remaining effortlessly healthful and balanced. The gluten-free recipes use whole grains like quinoa, millet, buckwheat, and nut flours, lending surprising depth of flavor and nutrients, even to desserts. You’ll taste the best of her adventures abroad from Denmark to New Zealand, her childhood in the French countryside, and the simple wholesomeness of her charmed life at home in Boston.
Your mouth will water as Béa recalls the oeufs en cocotte (“baked eggs”) that she ate as a child after collecting fresh eggs from her grandmother’s hen house. Her recipe for this classic dish now includes leeks, spinach, smoked salmon, and cumin. Or try the buttermilk, lemon, and poppyseed pancakes she made every morning in Crete when she was pregnant—they’re now her little daughter Lulu’s favorite. Warm up with a bowl of celeriac, white sweet potato, and apple soup, a dish inspired by a chilly day of horseback riding in New Zealand. You’ll love sharing the saffron-flavored crab and watercress soufflé, a delicious homage to one of her mother’s best-loved Christmas traditions. And since most would agree that “a meal without dessert is like wearing only one shoe,” try the apple, rhubarb, and strawberry nutty crumble, served with vanilla-flavored custard, just the way her husband’s Irish grandfather preferred.
Lush styling and photography combined with sweet stories, foodie tidbits, and fresh and original recipes make La Tartine Gourmande perfect for those who love food and the way our lives play around it. This is not just a book about cooking, but a warm invitation to share in the beauty and simple pleasures of a life with food at the heart of it.
320 pages, Hardcover
First published February 7, 2012
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Displaying 1 - 30 of 40 reviews
July 3, 2012
Book 41 2012 Reading Challenge. I took two months to savor this cookbook, and I enjoyed every bite! Oops, I mean page. :)
My mother, who is a wonderful cook, looked through this book and told me she "didn't like it." "I wouldn't make anything in there." I think mom missed the point. Beatrice Peltre is French and her cooking has a heavy French influence (though she now lives in the US with her husband and young daughter) - for example the book is filled with tarts and dishes most beautifully presented by using a mandoline. Some of the recipes are quite unusual. Still I have marked roughly 30 recipes I plan on trying-- even if I substitute some ingredients. But, it is the spirit of this book that absolutely shines. "Like every cook, I have my own style; I shape with my soul and the things that matter to me (Pelter 5).
Two weeks ago I had a good friend stay over with me at the farm, and the meal I made for her was pure La Tartine Gourmande inspired. My own recipe for sauteed coriander lime shrimp and a rice noodle salad with vegan deep chocolate brownies for dessert. The presentation and the flavors --fantastic. Like Beatrice Peltre's meals mine got oohs and ahs too. Besides inspiring me to create, this book gets a 5 star, because the photographs (taken by Pelter) are enchanting and haunting. I spent much time studying her photo presentations of the recipes. Her technique of partial focus lends magic to an apricot tart laid upon cheesecloth with a glimmer of gingham background. And, finally, it is Peltre's wonderful storytelling that captivated me fully. Each recipe comes with a short essay about where the recipe came from, and each chapter presents a background of family, friends, and food I found irresistible.
The first recipe of hers I will try is Cherry Clafoutis, which I will make using fresh Bing cherries for Bruce for Fourth of July-- that and simmered sausage in sauerkraut and apples with a kale salad.
My mother, who is a wonderful cook, looked through this book and told me she "didn't like it." "I wouldn't make anything in there." I think mom missed the point. Beatrice Peltre is French and her cooking has a heavy French influence (though she now lives in the US with her husband and young daughter) - for example the book is filled with tarts and dishes most beautifully presented by using a mandoline. Some of the recipes are quite unusual. Still I have marked roughly 30 recipes I plan on trying-- even if I substitute some ingredients. But, it is the spirit of this book that absolutely shines. "Like every cook, I have my own style; I shape with my soul and the things that matter to me (Pelter 5).
Two weeks ago I had a good friend stay over with me at the farm, and the meal I made for her was pure La Tartine Gourmande inspired. My own recipe for sauteed coriander lime shrimp and a rice noodle salad with vegan deep chocolate brownies for dessert. The presentation and the flavors --fantastic. Like Beatrice Peltre's meals mine got oohs and ahs too. Besides inspiring me to create, this book gets a 5 star, because the photographs (taken by Pelter) are enchanting and haunting. I spent much time studying her photo presentations of the recipes. Her technique of partial focus lends magic to an apricot tart laid upon cheesecloth with a glimmer of gingham background. And, finally, it is Peltre's wonderful storytelling that captivated me fully. Each recipe comes with a short essay about where the recipe came from, and each chapter presents a background of family, friends, and food I found irresistible.
The first recipe of hers I will try is Cherry Clafoutis, which I will make using fresh Bing cherries for Bruce for Fourth of July-- that and simmered sausage in sauerkraut and apples with a kale salad.
March 29, 2013
I have made many of the recipes in this book and have yet to be disappointed. I didn't think there was a baker hiding inside of me, much less a gluten-free baker, but Ms. Peltre's wonderful book has teased one out of me. My favorites are the banana, chocolate and hazelnut muffins and the brown butter pistachio and poppy seed financiers. Of the salty recipes, I adore the Tartine with walnut, lemon and ricotta pesto and sauteed mushrooms and the eggplant, lamb and winter squash crumble. This last one was a lot of work, but was quite possibly the most delicious thing I have ever cooked myself. The pancake recipes in this book are also inventive, but easy to follow and guaranteed to please.
May 17, 2012
If you buy this book, you might want to save it until you have a little bit of quality time on your hands. You will be all the richer for it.
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.
La Tartine Gourmande, written by Beatrice Peltre and published by Roost Books/Shambhala Publications, Inc. ISBN 9781590307625, 328 pages. Typical price: USD35. YYYYY.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
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.
La Tartine Gourmande, written by Beatrice Peltre and published by Roost Books/Shambhala Publications, Inc. ISBN 9781590307625, 328 pages. Typical price: USD35. YYYYY.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
April 17, 2013
Peltre's blog by the same name full of gorgeous photographs of food and travel piqued my interest about her cookbook. I read it cover to cover before attempting any recipes (lying on the couch and reading a cookbook is one of my favorite pastimes).
I found the tone a little annoying. Peltre doesn't hesitate to tell you she's French in every section of the book. She also will use the French word followed by the English translation to a silly degree (like really? does taboulé mean tabouli in English? huh.)She also starts a majority of the introductions to her recipes with exclamations such as "'These muffins are delicious!' Phillip said one morning." My last pet peeve was that she touts a lot of recipes as one's you can use to "impress your guests." I don't want to impress my guest with my food. I just want them to like it.
Ok the recipes: All of Peltre's baked goods are gluten-free so I didn't try any even though they looked lovely because I didn't feel like buying a bunch of different flours (millet, rice, quinoa) that I don't feel like making space for next to my already excessive collection of flours (corn meal, corn flour, spelt, whole wheat pastry, kamut, graham...). Her soups were interesting because they combined things that I usually don't put together like celery root and white sweet potato or carrot and red lentil. Those recipes were a success. I loved her fingerling potato salad though I skipped the dainty quail eggs and opted for regular chicken eggs. My favorite recipe was a blood orange and radish salad topped with pistachios and my new favorite ingredient that Peltre introduced to me: pistachio oil.
I found the tone a little annoying. Peltre doesn't hesitate to tell you she's French in every section of the book. She also will use the French word followed by the English translation to a silly degree (like really? does taboulé mean tabouli in English? huh.)She also starts a majority of the introductions to her recipes with exclamations such as "'These muffins are delicious!' Phillip said one morning." My last pet peeve was that she touts a lot of recipes as one's you can use to "impress your guests." I don't want to impress my guest with my food. I just want them to like it.
Ok the recipes: All of Peltre's baked goods are gluten-free so I didn't try any even though they looked lovely because I didn't feel like buying a bunch of different flours (millet, rice, quinoa) that I don't feel like making space for next to my already excessive collection of flours (corn meal, corn flour, spelt, whole wheat pastry, kamut, graham...). Her soups were interesting because they combined things that I usually don't put together like celery root and white sweet potato or carrot and red lentil. Those recipes were a success. I loved her fingerling potato salad though I skipped the dainty quail eggs and opted for regular chicken eggs. My favorite recipe was a blood orange and radish salad topped with pistachios and my new favorite ingredient that Peltre introduced to me: pistachio oil.
November 3, 2013
What a delightful surprise! I bought this cookbook from the name and cover and has no idea it would contain Gluten Free recipes. I have made the Lemon Buttermilk Quinoa Cakes and the Chocolate Banana Hazelnut Muffins and both were excellent in flavor as well as texture and they matched the photo perfectly!! I can't wait to make more recipes.
April 28, 2012
*Note: I haven't tested any of these recipes yet*
This book unleashed my not-so-inner Francophile! I was immediately attracted to this book because of the gorgeous cover and I was not disappointed. My mouth watered as Peltre described the inspiration behind her recipes and the enticing food photography made each dish leap off the page. Cookbooks with a strong narrative voice and insightful details take them beyond mere recipes. Combined with the delectable photographs, La Tartine Gourmande was a pleasure to read.
The recipes themselves are based on the traditional French food and techniques the author was raised with. The tarts, risottos and creamy desserts look especially enticing! As an added bonus, most of these recipes are light and nutritious. All are gluten-free. I'm glad that fact wasn't the focus of the book, because as a lover of all things gluteny, it's a turn-off (but I'll admit it is healthier). It's more expensive and requires more effort - I like to keep things simple in the kitchen.
My other nit-pick is that the ingredient lists are extensive and shopping trips to specialty/gourmet grocery stores would be required, which means that I'll probably never try many of these tempting recipes.
So I give this book 3 1/2 stars for now, based on the recipes and format alone. Can't wait to give these recipes a try! Bon appetite!
This book unleashed my not-so-inner Francophile! I was immediately attracted to this book because of the gorgeous cover and I was not disappointed. My mouth watered as Peltre described the inspiration behind her recipes and the enticing food photography made each dish leap off the page. Cookbooks with a strong narrative voice and insightful details take them beyond mere recipes. Combined with the delectable photographs, La Tartine Gourmande was a pleasure to read.
The recipes themselves are based on the traditional French food and techniques the author was raised with. The tarts, risottos and creamy desserts look especially enticing! As an added bonus, most of these recipes are light and nutritious. All are gluten-free. I'm glad that fact wasn't the focus of the book, because as a lover of all things gluteny, it's a turn-off (but I'll admit it is healthier). It's more expensive and requires more effort - I like to keep things simple in the kitchen.
My other nit-pick is that the ingredient lists are extensive and shopping trips to specialty/gourmet grocery stores would be required, which means that I'll probably never try many of these tempting recipes.
So I give this book 3 1/2 stars for now, based on the recipes and format alone. Can't wait to give these recipes a try! Bon appetite!
May 25, 2012
Beatrice Peltre grew up in the countryside of France. Her family had a garden and they ate seasonally and cooked every meal. She is now a photography, food blogger/writer, and food stylist living in Boston.
This is a beautiful cookbook. Stunning photos and great recipes. The stories at the beginning of each chapter are nice and it helps the reader understand how she approaches cooking.
I only gave it 3 stars because there recipes looked great but most seemed a little out of my reach as far as what I would attempt on a weeknight. Also, I don't normally gravitate towards french food
Something else to note, there are a lots of gluten-free recipes and options because the author had to watch her gluten intake for a time.
This is a beautiful cookbook. Stunning photos and great recipes. The stories at the beginning of each chapter are nice and it helps the reader understand how she approaches cooking.
I only gave it 3 stars because there recipes looked great but most seemed a little out of my reach as far as what I would attempt on a weeknight. Also, I don't normally gravitate towards french food
Something else to note, there are a lots of gluten-free recipes and options because the author had to watch her gluten intake for a time.
September 27, 2015
Not only is this a gorgeous book, the book deserves high marks for the coherence of the directions,the variety of the recipes and the lusciousness of the food. I have yet to hit a recipe that wasn't divine. I thought the biggest challenge would be locating the different types of flours that many of the recipes call for, but for the most part this has not been a problem. I did not find the author's voice as appealing as Childs's, Dorie Greenspan's or David Tanis's, but still her style is not without some charm. Besides this point in a cookbook is not such a big deal. There are very few meat recipes, so meat lovers, beware. I was more than fine with that.
July 8, 2015
I ordered this book based on my love of the author's absolutely stunning blog. As expected, the photos are just gorgeous, and the food looks delicious. I would be happy to eat any of it if someone were volunteering to cook. For myself, though, most of the recipes look a bit too fancy or fussy to picture myself actually making; I suspect Peltre loves cooking a bit more than I do. Also, I didn't realize there was such an emphasis on baking, and while I enjoy cooking from time to time, I am emphatically not a baker.
February 4, 2015
REally eclectic selection of recipes with many, many I've never encountered. But, most aren't so strange that I wouldn't attempt them. Many are simple salads, snacks, sandwiches. The cookbook is gluten free but because most recipes do not require wheat flour this isn't really an issue. Ingredients tend to be fresh and simple but in complex combinations.
December 26, 2013
I'm a cookbook lover in general, but this is one of my new favorites...featuring feel-good food that is easy to make and impressive to serve, the stories and photos keeps this cookbook bouncing between my kitchen counter and nightstand.
March 18, 2015
Very pretty and charming, but I found the author's stories & message a little more appealing than the actual specific recipes contained in the book. Still, quite charming and full of lovely styling & photographs (with *almost* one for each recipe!).
August 3, 2018
I gave this cookbook a thorough once over, and looked at all the recipes, but could not find a single thing that I both wanted to cook and wanted to eat. Yes, most of the recipes here are gluten free, but they tend to require blends of three or more expensive non-wheat flours. Other recipes looked pretty, but were fussy and required special pans (tiny tarts, souffles, little stacks of salad piled up and called a 'mille-feulle.) Still others looked simple enough to make, but only really appealing if you share a table with a toddler (apple muffins, eggs in ramekins, etc.) Also, I REALLY don't care about fluffy personal anecdotes about your girlhood in France, your vacations with your charming american husband, or what you had cravings for when you were pregnant. I just don't!
November 29, 2024
Fruits and vegetables, crusts and cakes. This delightful book uses fresh and readily available produce and ingredients to create wholesome utterly edible food. Substitutions for flours and berries/fruits are given throughout, making this book easily adaptable to palates and for sourcing ingredients.
The creamy custards and crèmes are a real treat!
Peltre’s photos are beautiful as well as clear, and each finished dish is pictured. I adore this book.
The creamy custards and crèmes are a real treat!
Peltre’s photos are beautiful as well as clear, and each finished dish is pictured. I adore this book.
September 1, 2018
O love cooking books
April 15, 2025
Received this cookbook for free, and I will be giving it away again. With eclectic ingredients and complicated recipes, it doesn’t entice me to cook any of them.
January 27, 2017
I love it
March 19, 2012
I've only read through this book so far and the photos are as charming and wonderful as I expected. Delightful, really.
I am giving this 4 stars right now, but will update this once I cook from it more. I made the millet, apple, oat muffins and loved them, as did both kids! These muffins are gluten-free and use millet flour, quinoa flour, shredded apples, and a few other ingredients. I'm really loving cooking with alternative flours so I have a feeling that I'm going to really enjoy cooking with this (aside from all the veggie-centric dishes). Plus all of those little tarts are adorable (so many different gluten-free crusts, both sweet and savory) and I adore tartines (open-faced sandwiches)... My favorite way to eat sandwiches, in fact!
This book is off to a great start in my kitchen.
Note: This book is not vegetarian but IS very vegetarian-friendly. :)
I am giving this 4 stars right now, but will update this once I cook from it more. I made the millet, apple, oat muffins and loved them, as did both kids! These muffins are gluten-free and use millet flour, quinoa flour, shredded apples, and a few other ingredients. I'm really loving cooking with alternative flours so I have a feeling that I'm going to really enjoy cooking with this (aside from all the veggie-centric dishes). Plus all of those little tarts are adorable (so many different gluten-free crusts, both sweet and savory) and I adore tartines (open-faced sandwiches)... My favorite way to eat sandwiches, in fact!
This book is off to a great start in my kitchen.
Note: This book is not vegetarian but IS very vegetarian-friendly. :)
August 23, 2011
Gorgeous, gorgeous book. Recipes seem more difficult than those I’m used to but the use of fresh, local ingredients makes me want to try them all. A balance between fancy delicacies and simple market mainstays, this book is sure to please both the gourmet and the creative family cook. A good addition to any library collection as it will easily appeal to both urban foodies and rural folks looking to try new ways things with their fresh local vegetables.
ARC Galley Proof
ARC Galley Proof
April 10, 2013
I love Beatrice, I love her blog, her pictures, her stories, her recipes.I love her book too! I like read it sometimes, just the stories she told about her childhood on the French countryside or about her life around the world. She has a very personnal voice. For me it's more than an cookbook but an source of inspiration for cooking.
August 13, 2015
Excellent recipe book with easy recipes, all gluten free but they do not feel like it. The celeriac and apple soup was very good. Garnished it with tarragon oil, pistachios and blue cheese crumbles.
The tartines are also quite good. Obviously, one is not restricted to gluten free bread and the like.
A good English version of French cooking.
The tartines are also quite good. Obviously, one is not restricted to gluten free bread and the like.
A good English version of French cooking.
June 24, 2012
One of my newest, but destined to be favorites. Lovely read, beautiful photography, and i want to make my way through every recipe. As an added advantage the author cooks gluten free by choice, so a huge plus not having to convert recipes.
May 20, 2012
This is my new go to book for cooking. It's also my dream about cooking cookbook. And, my I think I'd like to be cheerful for a few minutes book. The recipes, the color in this book elevates the mood. I mean it. Pure pleasure. And there are about 20 things I want to try and am trying.
June 30, 2012
What a beautiful book. The author shares her personal views of cooking and raising a family. The photos are spectacular and make me want to cook and bake. Unusual ingredients broaden horizons for old standards.
December 20, 2012
Wow. The photographs in this cookbook are stunning. Just stunning! You may know Béatrice from her blog by the same name, La Tartine Gourmande. This cookbook is such a treat to see, flip through it and you'll get it. Everything Béatrice has captured for us to see is just charming, bright, and fresh.
October 21, 2012
This is a beautiful book by an inspired and creative food writer. The illustrations are styled beautifully and the recipes, thus far, are delicious. I love the way Peltre weaves her family life, farm and kitchen through the text and illustration.
January 7, 2013
A very pleasant read, if you like her blog, you'll like this book. I like that she cooks gluten free just because she likes the more interesting, nutritious flours. I didn't actually cook from it, just enjoyed the reading experience.
January 25, 2016
What a beautifully styled book- I would like to curl up and live in it. Many of the recipes sound delicious, even though I am a vegetarian and would not eat many of them, there are more recipes that are veggie-friendly than not.
October 20, 2011
Done with the reading. Now to try the recipes. Review will be up on my new blog closer to pub date.
August 28, 2013
Incredible photos, delicious looking recipes (g-free), and sweet memories. I would eat just about anything in this book.
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