Bar Tartine: Cooking with Fermented, Cured, Pickled, and Sprouted Flavors


This is a collection of 100 recipes based on the bold and do-it-all-yourself cooking of Nicolaus Balla and Cortney Burns at Bar Tartine, one of San Francisco’s most praised and singular restaurants. Nine chapters ranging from Pickles to Start a Meal to Whole Vegetable Cookery highlight particular flavors and techniques such as cultured, fermented, sprouted, and smoked to deliver the sharp, funky flavors that have taken hold of the contemporary palate for serious home cooks, weekend-DIYers, fans of the restaurant, and preservation-obsessed foodies. Finally, in this cookbook, these readers, restaurant-goers, and obsessives will learn how to cook (or imagine what to do) with these ingredients that they love read more

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ISBN:

9781452126463

Format:

Hardback

Pages:

256

Dimensions:

26cm x 22cm

RRP:

$69.99

Category:

Food

Publisher:

Chronicle Books

Published:

03 November 2014

ABOUT THE AUTHOR

Nick Balla