Food & Cooking

Free Recipes from La Tartine Gourmande

Add some color to your holiday cooking with two of Bea’s beautiful recipes. Click on the images below to download pdfs of the recipes for Brown Butter Pistachio and Poppy Seed Financiers and Carrot and Red Lentil Soup.

REVIEWS AND PRAISE

“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

“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

“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

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