Here''s a cookbook destined to be talked-about this season, rich in techniques and recipes epitomising 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 categorisation, but not description: Everything is made in-house and layered into extraordinarily flavoursome food. Helmed by Nick Balla and Cortney Burns, it draws on French traditions, time-honoured 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 appetizers through main courses to desserts. With more than 150 photographs, this highly anticipated cookbook is a true original.

Autorentext

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.

Klappentext

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 flavours and techniques such as cultured, fermented, sprouted and smoked to deliver the sharp, funky flavours 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 to make. More than 100 food and atmospheric images by Chad Robertson add visual reference, inspiration, and capture Bar Tartine's uniquely curious, surprising vibe. This is the handbook to the future of preservation and our changing palate in a classic, jacketed hardcover.

Zusammenfassung
The fourth book in the very successful Tartine franchise, this book covers the exciting, innovative and relatively under published food of Central Europe.