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La Tartine Gourmande: Recipes for an Inspired Life [Tapa dura]

Beatrice Peltre
5.0 de un máximo de 5 estrellas  Ver todas las opiniones (3 opiniones de clientes)
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Detalles del producto

  • Tapa dura: 320 páginas
  • Editor: Random House Inc.; Edición: 1 (1 de marzo de 2012)
  • Idioma: Inglés
  • ISBN-10: 1590307623
  • ISBN-13: 978-1590307625
  • Valoración media de los clientes: 5.0 de un máximo de 5 estrellas  Ver todas las opiniones (3 opiniones de clientes)
  • Clasificación en los más vendidos de Amazon: nº9.693 en Libros en idiomas extranjeros (Ver el Top 100 en Libros en idiomas extranjeros)

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Opiniones de clientes

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5.0 de un máximo de 5 estrellas
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5.0 de un máximo de 5 estrellas Un libro distinto 29 de enero de 2014
Por Lili
Formato:Tapa dura|Compra verificada
Colecciono libros de cocina con buena fotografía pero normalmente no paso de las cuatro o cinco recetas por libro que me apetece poner en práctica. Este libro es la excepción, recetas en apariencia sencillas, sanas, para cada día. He disfrutado cocinando.
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5.0 de un máximo de 5 estrellas Letizia 27 de abril de 2013
Por Letizia
Formato:Tapa dura|Compra verificada
Hacia tiempo que lo quería y por fin lo tengo! La recetas son muy interesantes y las fotos preciosas.
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5.0 de un máximo de 5 estrellas Miss M 22 de marzo de 2012
Por Miss M
Formato:Tapa dura|Compra verificada
Este libro es un auténtico placer para todos los sentidos, las fotografías son preciosas y las recetas dan ganas de hacerlas todas, me ha dejado maravillada, aún siguiendo el blog, merece tenerlo como referencia.
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Opiniones de clientes más útiles en Amazon.com (beta)
Amazon.com: 4.6 de un máximo de 5 estrellas  73 opiniones
37 de 38 personas piensan que la opinión es útil
5.0 de un máximo de 5 estrellas Simple whole foods transformed into inspired dishes for every day 23 de febrero de 2012
Por Victoria Mouris - Publicado en Amazon.com
Formato:Tapa dura|Compra verificada
As a regular follower of Bea's blog, La Tartine Gourmande, I've been looking forward to this book for months and was so happy when it arrived. Her cookbook is one of the rare books that allows me to cook for my husband (who has celiac) while not holding me back from experimenting and taking advantage of the lovely, local ingredients we have in the region. While a great resource for anyone who must avoid gluten, the recipes elevate the ingredients with a little bit of fresh herbs, a spice or two and a few fresh vegetables. The millet, amaranth and brown rice pie crust was so easy to prepare and delicious paired with zucchini and ricotta in her marjoram flavored tart. Our current favorite is the watercress and orange salad with a lovely cumin-flavored vinaigrette. It is so beautiful when presented and many of the dishes would be perfect for entertaining as well as for daily family meals. I particularly enjoy the addition of fresh herbs and citrus to many of the dishes as they pair so nicely with everything (I wouldn't have thought to add lime to ricotta for a tart!). I'm looking forward to testing out more recipes and adding some to our regular repertoire!
112 de 135 personas piensan que la opinión es útil
3.0 de un máximo de 5 estrellas Too much blog, not enough cookbook 26 de marzo de 2012
Por TCH - Publicado en Amazon.com
Formato:Tapa dura|Compra verificada
First, the good:
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.
25 de 28 personas piensan que la opinión es útil
5.0 de un máximo de 5 estrellas A very talented photographer and health-savvy cook. 21 de febrero de 2012
Por SuReads - Publicado en Amazon.com
Formato:Tapa dura
I have such a crush on this book. It's so attractive and hard to keep my mitts off! Just made the buttermilk, poppyseed & quinoa pancakes to great applause. And because they are nutritious (ie NOT full of marg, white sugar and white flour), there's no guilt attached.

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.
13 de 13 personas piensan que la opinión es útil
5.0 de un máximo de 5 estrellas Will Change the Way You Cook 9 de marzo de 2012
Por Garrett M. Mccord - Publicado en Amazon.com
Formato:Tapa dura|Compra verificada
Based off of her wickedly popular blog, Bea's cookbook is an extension of herself and a window into her personal life and the relationships and experiences that have shaped it. She shares intimate moments abroad with her husband and snippets of meals shared with memorable friends and neighbors. Not only do we see the joy these people share together over dishes of dressed carrot salads or chocolate almond cakes, but we gain insight into how food is meant to string together people in a grand tapestry of tastes and connections.

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).
22 de 25 personas piensan que la opinión es útil
3.0 de un máximo de 5 estrellas Beautiful but inaccessible and lacks key details 14 de julio de 2012
Por KJJ - Publicado en Amazon.com
Formato:Tapa dura
Pros: as other reviewers have said, this book has beautiful pictures, unique and inspiring recipes, lots of gluten free recipes and personal stories (that may be a con for some, I'm indifferent). I love french food and I was (and still am) excited to dive into this book and learn some new recipes.

1. Errors: the first recipe I tried (chocolate & plum almond cake) had a typo. The ingredients list said the plums needed 1 TBSP butter but the directions of the recipe said 2 TBSP. The recipe would probably work either way (I used 2 TBSP and it seemed like a bit much) but it was disconcerting to find an error on the first recipe I tried.

2. Some of the ingredients and equipment are inaccessible for even a well equipped home cook. That plum cake required a 13 3/4 in x 4 1/2 in springform mold. In baking, it's not unusual to run into a recipe that requires a pan I don't have, but usually the recipe will suggest an equivalent pan size or I can google and find the equivalent pan size. In this case, no amount of googling could even find a product that matches this description, much less a baking conversion.(I used an 11x7 pan and it worked out ok). It would be helpful if she included alternatives for all the specialized cookware she recommends. The recipes also call for quite a few unique and/or expensive ingredients (quinoa flakes, cardamom pods, vanilla bean, etc.). Though there are some substitutions recommended at the beginning of the book, I'm still wondering what I can substitute for quinoa flakes (which I can't find at whole foods) and I don't want to spend $20 to buy cardamom pods. It would be nice if she had some cheaper/easier to find substitutions for those cooks who don't have the 11 specialty flours she recommends or who don't want to (or can't afford to) throw a $5 vanilla bean into a recipe that serves 4.

3. Recipe sizes seems generally small. I love the idea of sweet potato and carrot pancakes, they look delicious. Do I want to go through all that effort (including pureeing the carrot & sweet potato & beating egg whites) to make 6 3in pancakes? That's like one serving for my husband. For the very fancy desserts (with multiple layers of cake, mousse, etc), I generally won't make something that complex unless I'm having friends or family over. However, most of the recipes in that section serve 4, some serve 6, which won't work for larger groups. I get it that Americans eat more than the French, but if I'm going to go through the effort of shelling and grinding pistachios, infusing butter with whole vanilla bean and cardamom pods and beating egg whites, I want more than 8 muffins (in this case, muffin sized financiers) out of the deal. And no, we're not overweight.

4. Recipes lack key details. I consider myself a decent home cook. However, when a creme anglaise recipe says to add milk to egg yolks "stirring constantly", I don't know off the top of my head if I should be stirring fast or slow. I stirred fast, got lots of foam, later ended up with a grainy (and not very nice) creme anglaise. I later learned also that I shouldn't have cooked the egg & milk mixture over "medium low" as recommended in this recipe, but rather over low heat. Also, boiling the meringue yielded soggy and ugly "islands", I will bake the meringue next time. I recognize that these are small details, but I think it's fair to assume that the average home cook might need more guidance when making some of these more complex french desserts. Also, on a similar note, the pictures don't always match the recipe. For the ile flottantes recipe, the picture has the dessert garnished with lavender flowers, not cocoa powder as recommended by the recipe. I tried the lavender flowers since I had some extras and I thought the picture looked pretty. Yuck. We ended up picking out all the flowers. Again, just details, but sometimes the details can make or break the food.

Though I've listed a lot of cons above, I think the book could still be worth it because of the unique and beautiful recipes it contains. But if you are an average American cook like me, be aware that it might take some extra work to figure out how to make these recipes work for you. Maybe also try to get the book second hand, so you have some money left over to buy cardamom pods.
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