- Copertina rigida: 314 pagine
- Editore: Shambhala Pubns; 1 edizione (10 luglio 2012)
- Lingua: Inglese
- ISBN-10: 1590307623
- ISBN-13: 978-1590307625
- Peso di spedizione: 1,2 Kg
- Media recensioni: 5.0 su 5 stelle Visualizza tutte le recensioni (4 recensioni clienti)
- Posizione nella classifica Bestseller di Amazon:
La Tartine Gourmande: Recipes for an Inspired Life (Inglese) Copertina rigida – 10 lug 2012
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“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
“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 Béa says this is food ‘to inspire’ she is telling the simple truth. If you’re a fan of Béa’s blog, you’ll be thrilled to have her stories, pictures and food bound together; and if you’re new to Béa’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 Béatrice 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 Béatrice’s French-kissed kitchen. A wonderland of tartines, tatins, and tales of culinary delight. Béa’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 Béa’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. Béa 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 Chef
“Peltre’s first cookbook is a feast for both the eyes and the stomach. She achieves a beautiful, airy, floral aesthetic. Her fresh, innovative recipes (all gluten free) will inspire anyone who feels daunted by the prospect of incorporating more whole grains or fresh vegetables into their diet. Highly recommended for those who’ve mastered the basics of cooking and baking.”—Library Journal
“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 Béatrice 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 Béatrice Peltre. Béa 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
“Béatrice 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
Béatrice 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.
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Principali recensioni dei clienti
adoro ogni singola pagina di questo libro, dalla veste grafica, alle foto, alle ricette, lo scritto poi è dolce e coinvolgente.
non cambierei una virgola, inoltre sono tutte ricette gluten free con utilizzo di farine particolari come miglio, amaranto, quinoa, riso e grano saraceno.
Le recensioni clienti più utili su Amazon.com (beta)
1) Every recipe has an accompanying photo, beautifully staged and shot by the author herself. Impressive.
2) Notwithstanding the dessert chapter, the recipes are relatively straightforward and well within the grasp of most cooks.
3) The desserts, despite a big jump in complexity from previous chapters, are wonderful; probably the best recipes in the book.
Now for the downside:
1) TOO MUCH BLOG! I know Peltre's blog has a large following; it's how the book came to be. She should have left her blogging about life, vacations, childhood, etc. online. I couldn't care less about the kitchen she cooked in on her 10th anniversary trip or any of the rest of it. For those who want that stuff, hey...she has a blog!!
2) Overly simple space-filling recipes. Do we really need a recipe for yogurt with muesli & fruit? Or for fruit juice with ginger? Or for shredded carrots w/vinaigrette? No. Frankly, it borders on insulting. Did the publisher demand a minimum page count before going to press? Also, save 1 or 2 recipes, the entire breakfast/brunch chapter could have been scrapped. Only so much filler, not unlike the blogging bits, actually.
In conclusion, beautiful to look at, yummy recipes mired in a blog of filler, overly simple fare and way too much life story. A 4-star book that loses one for all the stuff it would have been better off without.
You'll learn how to incorporate wholegrain flours such as quinoa, buckwheat, amaranth and millet into your baking without your taste buds objecting. This isn't easy to do, so she's obviously a very clever and capable cook. And a seriously talented artist.
Each recipe is well thought out, carefully constructed, and as I can see from cooking in it, thoroughly tested. Not a single recipe will fail you. Crème anglaise was spot on and silky as a custard sauce should be, and eggplants stuffed with white sweet potato looks forward to stunning your guests.
Yet, while the recipes are kaleidoscopic in color and approach the most indelible impression is the one the book and Bea herself leave upon you after reading.
As I see it the best cookbooks evolve you and make an impression on your cooking style. This last day, after reading another chapter of her book, I found myself rather famished. I rustled through the kitchen for what was available and wondered, "What would Bea do?" I believe she would roast the asparagus I had in a bit of avocado oil and fresh tarragon; serve it over some warmed ricotta; and finish it off with cracked pepper, olive oil, and the zest and juice of a Meyer lemon.
This is not a recipe from the book, but simply what I threw together when her air and voice were still with me. Simple, flavorful food that was stunning to look at and endearing to eat. I also found myself whipping out the colorful tablecloths that I so wish I used more often and the special plates for fun because why not take a few minutes for that extra step on a Tuesday night?
Beatrice has my respect for this book (though she had it long before it was published, too).
Of special note, I really enjoyed the sections on her go-to ingredients and kitchen essentials; often I find these sections in cookbooks kind of a bore or slightly unrealistic for my kitchen but that is not the case with this book - these sections are interesting, unpretentious and full of great information and alternatives if you do not happen to have a particular ingredient or gadget. I cannot wait to try these recipes and also experiment with all the different flours that she likes to use! This book will definitely become a treasured favorite in your kitchen - after only one day it has already found its way onto my favorites shelf!