By Béatrice Peltre
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. Born in France and living in Boston, she is a writer/photographer/food-stylist and the creator of the award-winning blog, La Tartine Gourmande. In this, her first book, she presents her charming reflections on food and family along with recipes for her favorite dishes.
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.
|Blackberry Tartlets with Vanilla-Mascarpone Cream||Salmon and Watercress Quiche||Banana, Chocolate, and Hazelnut Muffins||Beet and Quinoa Tabouli|
Lemon and Honey-Flavored Chicken (page 175) So easy, so good: Chicken, tomatoes, black olives, and green beans roast in a single pan. Serve with bread to mop up the savory-sweet, lemony sauce.
Meyer Lemon Tart (page 239) his tart is divine. The pâte sucrée crust—made with rice and quinoa flours—is quite different from a traditional tart crust, but it’s tasty, crisp, and light.
Photos by: Béatrice Peltre