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From celebrated author and blogger Beatrice Peltre comes a much anticipated second book, focusing on everyday foods (all gluten-free) to share with family and friends.

Table of Contents

Table of Contents:

1.Introduction--Introduction
2.Before you start--Avant de commencer
3.Gluten-free cooking--La cuisine sans gluten
4.Ingredients and Equipment--Les ingrédients et l'équipement
5.Morning foods--Le matin
6.Soups, Savory Tarts, and Salads--Les soupes, les tartes salées, et les salades
7.Snack Time--L'heure du goûter
8.Cooking with Lulu--La cuisine avec Lulu
9.Main courses--Les plats de résistance
10. Sweet Treats for the Family--Les desserts de famille
11. Acknowledgments--Remerciements
12. Index of Basic Recipes--Index des recettes de base
13. Index--Index

Chapter 5, recipe list:

("Morning Foods")

Bread and cereals--Pains et céréales
1.Every morning granola--Granola du matin
2.Brioche-like bread--Pain brioché
3.Quinoa and oat bread rolls with poppy and sesame seeds--Petits pains au quinoa et à l'avoine aux graines de pavot et de sésame
4.Pecan, almond, and buckwheat breakfast bread with buttermilk--Pain aux pécanes, amandes, sarrasin et lait ribot
5.Basil-flavored peach jam with vanilla and lime--Confiture aux pêches et basilic parfumée à la vanille et au citron vert
6.Waffles with stewed apples and pear and cardamom-flavored custard--Gaufres avec sa compotée de pomme/poire et crème anglaise à la cardamome

Breakfast cakes and muffins--Gâteaux du petit déjeuner et muffins
7.Apple pudding cake--Flognarde aux pommes
8.Banana and coconut muffins--Muffins aux bananes et noix de coco
9.Blackberry and raspberry bread puddings--Puddings aux mûres et framboises
10. Buttermilk lemon and strawberry brunch cake--Gâteau au fraises, citron et lait ribot

Savory dishes--Plats salés
11. Kale and smoked salmon quiche--Quiche au chou vert et saumon fumé
12. Tomato and fennel tart with fresh herbs and Manchego cheese--Tarte aux tomates, fenouil, herbes, et fromage Manchego
13. Radish, yogurt cream, and buckwheat bread verrines with chives--Verrines de radis, fromage frais, ciboulette, et miettes de pain noir
14. Apple, avocado, and crab verrines--Verrines de pommes, avocat, et crabe
15. Zesty black quinoa salad--Salade au quinoa noir et agrumes
16. Coppa-wrapped mushroom and pepper breakfast frittata--Frittata aux champignons, coppa et poivrons rouges
17. Salmon and poppyseed spread--Rillettes de saumon au pavot noir

About the Author

B ATRICE PELTRE, who was born and raised in the countryside in northeastern France. She is a freelance food writer, stylist, and photographer. Beatrice is the author of the award-winning blog LaTartineGourmande.com and the eponymous book La Tartine Gourmande (Roost Books, 2012). Her work has appeared in such places as Saveur, the Washington Post, and the Boston Globe, as well as in many other international and online publications and books. She also teaches food photography and styling around the globe. Beatrice lives in Boston with her husband and two children.

Author Residence- Arlington, MA

Reviews

“In My French Family Table Béatrice Peltre has once again brought together a collection that deftly balances tradition and contemporary tastes, the realities of the everyday kitchen and a subtle sense of luxury. With warmth and her distinctive, deft touch, the recipes feel wholesome, special, and thoroughly personal.”—Tara O’Brady, author of Seven Spoons
 
"Béea’s unique mix of simplicity and style shines through the entire book, and her kind, approachable voice illuminates the beautiful recipes she shares. This new collection of hers is bound to inspire new and delicious traditions for your family.”— Clotilde Dusoulier, creator of the blog Chocolate & Zucchini and author of The French Market Cookbook
 
“In My French Family Table, Béa reminds us of the importance of the table. To gather together for the meal, which need not be fussy or complicated, is really what is central in feeding a family. But the food is what brings us to the table and Béa never disappoints there. The recipes are simple yet inspirational and tucked in between her poetic words and stunning photographs are countless tips and tricks for making each recipe a success.”It’s no secret that the French love food and in My French Family Table, Béa brings the passion, love, care, and beauty ingrained in her from her French childhood to our table. The recipes are inspiring and approachable. Béa’s stunning imagery will send straight into the kitchen and her friendly voiced laced with years of kitchen wisdom will guide you confidently while you are there. —Ashley Rodriguez, creator of the blog Not without Salt and author of Date Night In

“We have similarly aged children as Béatrice and are huge fans of La Tartine Gourmande (blog and book!) so we were thrilled to receive her new book. My French Family Table is focused around one of our favourite subjects—cooking and enjoying food with your family—and it is just as gorgeous, colourful and warm as her first book. We also love how Béa makes gluten-free baking so natural, easy and effortless. Truly inspiring!”—David Frenkiel & Luise Vindahl, authors of The Green Kitchen and Green Kitchen Travels
 
“I have always been attracted to Béea's cooking for the way she so beautifully and deliciously weaves color, flavor, and fresh produce into her recipes. Her second book is breathtaking and full of meals and treats I can’t wait to make for my own family.”—Sara Forte, author of Sprouted Kitchen and Sprouted Kitchen: Bowl + Spoon