A Rich, Jammy (Gluten-Free!) Chocolate Cake from Tartine All Day

June 29, 2018

How does a month-long trip to San Francisco, bopping around to Liz Prueitt and Chad Robertson's various Tartine establishments, sound? Great, right?! Okay, sorry to say we can't make that happen—BUT—we've got the next best thing:

You can spend the month cooking (and baking) through Prueitt's latest book, Tartine All Day along with our Cookbook Club (aka 23,000 of your newest, cookbook-obsessed friends). She's packed her cookbook full of 200 wholesome, straight-forward recipes for everything from breakfast through dinner ("all day" if you will). If you don't have a copy yet, we've got a few of Prueitt's recipes to tide you over. And, if you're new to the Cookbook Club, we've got the full rundown on how to jump in and join in on the fun.

Tartine all day, every day

how to participate

If you're new to the Cookbook Club (welcome!), here's a quick primer on how to play along:

1) Get the Book(s)

Buy a book or two—find them at your favorite local bookstore or online. Or, if you’re not ready to commit quite yet, check them out from your library or borrow a copy from a friend.

2) Read & Cook

Rather self-explanatory, as this is one of the most important parts of participating in a cookbook club, right? If you’re not sure where to begin, take a page from Assistant Editor (and regular cookbook reader) Katie Macdonald's playbook: She recommends reading through the entire introduction as well as 15 headnotes and recipes to get a feel for the cookbook, and then ideally, cooking at least three recipes.

3) Share Your Opinions

We chat in our Facebook group all month long! Join the Cookbook Club here, post pictures of what you bake from the books, and share reviews. Fill everyone in on what you thought of the dish (remember to share the recipe name and even the page number, if possible). You can share photos on Instagram as well. Just remember to tag them with #f52cookbookclub.

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Ready to go?! Tell us: What will you make first from Tartine All Day?

See what other Food52 readers are saying.

I like esoteric facts about vegetables. Author of the IACP Award-nominated cookbook, Cooking with Scraps.