Bar Tartine: Techniques & Recipes

Overview

Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt—is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, ...
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Overview

Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt—is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.
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Editorial Reviews

Publishers Weekly
11/03/2014
Chefs Balla and Burns, at their much-praised Bar Tartine, in San Francisco, have transformed the craft of drying all sorts of herbs, flowers, vegetables, fruits, and meats into an art form. They share their methods for creating dehydrated delicacies, be it via oven-drying, sun-drying, or a food dehydrator, and offer a selection of recipes that utilize those ingredients. It seems a very satisfying task to air-dry a batch of fresh red peppers, and then grind them into a powder to create homemade paprika, which can be used in fisherman’s stew full of catfish and egg noodles in a broth of fish stock and red wine. However, some of the techniques are perhaps best left to professionals. Black garlic is all the rage, but to make it at home, the fastest method is to place whole garlic heads in a slow cooker, set it to warm, and then check back in “about 2 weeks.” (Nov.)
Library Journal
02/15/2015
By mastering such techniques as dehydrating, curing, picking, sprouting, and fermenting, Balla and Burns, co-chefs of San Francisco's Bar Tartine restaurant, have elevated pantry stocking to an art. Their first cookbook, split between methods of food preparation and meticulous recipes, demonstrates the many ways humble ingredients can be transformed. Oranges, for instance, can be processed into jams and syrups, dried and blended with tea, or dehydrated and ground to a powder. Many of these techniques are doable for home cooks, though it's hard to imagine amateurs making their own bottarga (which involves drying cured sacs of fish roe for five to seven weeks). Creative dishes (e.g., smoked potatoes with ramp mayonnaise; grilled tripe with paprika and fennel; steamed parsnip cake with cider, kefir, honey, and bee pollen) feature strong Asian and Hungarian influences and refer readers frequently to instructions for making their own vinegars, cultured butters, and spice blends. VERDICT Aspiring culinarians and serious enthusiasts will devour this eye-opening book, which provides an insider's look at an artisanal larder.
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Product Details

  • ISBN-13: 9781452126463
  • Publisher: Chronicle Books LLC
  • Publication date: 11/25/2014
  • Pages: 368
  • Sales rank: 56,424
  • Product dimensions: 8.60 (w) x 10.00 (h) x 1.30 (d)

Meet the Author

Nicolaus Balla and Cortney Burns are the co-chefs and couple behind the beloved San Francisco Mission District eatery Bar Tartine (sister restaurant to Tartine Bakery). They are fiercely loyal to using local produce and to making anything and everything by hand. Nick was born in Michigan but spent some of his childhood in New York, moved to Hungary for part of high school, went to culinary school, and then traveled extensively in Japan while learning to make hand-crafted ingredients. Cortney grew up in Chicago, spending time in Nepal and India studying the Tibetan language and cultural anthropology. She worked for years cooking in restaurants, spending her free time learning the preservation techniques of past generations from old cookbooks, memoirs, and family histories. They both ended up in San Francisco, drawn by the talent of the chefs and farmers in the Bay Area. Their cooking is a product of the foods they grew up eating with their families in the Midwest and that they have experienced during their travels abroad. Bar Tartine has been featured in Men's Health, USA Today, InStyle, Bon Appétit, Travel + Leisure, Wired, and Food & Wine among other top local and national outlets.

Chad Robertson is San Francisco–based cofounder of Tartine Bakery and Bar Tartine, and coauthor of Tartine and author of Tartine Bread and Tartine Book No. 3, which he also photographed.

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