Chef Elisabeth Prueitt gets it. She’s co-founder of San Francisco’s famous Tartine Bakery & Cafe and restaurant Tartine Manufactory, as well as a mom to a 9-year-old daughter. Being that busy means that family meals sometimes turn into ordinary, hastily made bites. In her comprehensive cookbook Tartine All Day, Prueitt shares 200 versatile recipes that bring together bold flavors in simple preparations. The recipes are categorized by course, including a “Gatherings” section that highlights menus created for community meals. Paired with beautiful photography, instructions are formatted as a continuous narrative with ingredients listed alongside. All recipes that originally used wheat flour are adapted to be gluten-free. Prueitt explains adventurous recipes in plain terms, from her mains like cider-caramel short ribs and lamb kofta (spicy lamb skewers) to desserts like persimmon pudding made with ripe Hachiya persimmons.

By Elisabeth Prueitt with Jessica Washburn and Maria Zizka,