Lemon White Pizza, Smothered Pork Chops, Pea Guacamole: 10 Takes on What to Cook This Summer

Another notable entry in the Everyday genre is TARTINE ALL DAY: Modern Recipes for the Home Cook (Lorena Jones/Ten Speed, $40), by Elisabeth Prueitt, who, alongside her husband, Chad Robertson, makes up the team behind San Francisco’s legendary Tartine bakery and food empire. In this book — the first from the Robertson-Prueitt world to include all-purpose cooking along with the rustic breads and pastries Tartine fans would expect — Prueitt traffics in the simple-but-sophisticated culinary vocabulary we’re used to seeing in the Chef Cooks at Home category. The difference here is that Prueitt comes at it from the gluten-free angle, and in a way that doesn’t feel upending or intrusive. Maybe this is because she discovered her intolerance long before gluten-free eating was trendy and while she was running one of the most beloved baking institutions in the country, forcing her to dive deep into the ever widening world of non-wheat flours and starches. Her search for fluffy gluten-free cornbread led her to a combination of millet flour and masa harina, the cornmeal that has undergone “nixtamalization,” a process that makes corn softer and more nutritious. Her banana bread is made with a mixture of three alt-flours (oat, almond and brown rice) as well as chia seeds in order to take advantage of their moisture-lending properties. Wheat-free buckwheat shows up in chocolate madeleines and crepes, more authentically known as galettes in Brittany, where they provide the foundation of a simple meal when paired with sautéed mushrooms and an egg. In other words, for anyone interested in exploring the modern baker’s pantry — whether gluten-free or merely adventurous — Prueitt is the one you want holding your hand.

After reading DINNER CHEZ MOI: 50 French Secrets to Joyful Eating and Entertaining (Little, Brown, $25), by Elizabeth Bard, you might wonder why you never thought of between-meal hunger as foreplay,…

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