Bar Tartine
Techniques & Recipes
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4.2 • 6 Ratings
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- $19.99
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- $19.99
Publisher Description
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.
PUBLISHERS WEEKLY
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."
Customer Reviews
A fresh take on slow food
This is not for the casual cook- this book is for the experimental, the old is new, the I'll try anything once and probably again, the risk taker. These recipes take time, and you will be rewarded with some of the most healthy, delicious, flavorful dishes you've ever had. Smoked new potatoes with black garlic and ramp mayonnaise... 😵I died. Bar Tartine was one of the best places in San Francisco.
...(oh boy)....
Wow (and not in a good way). While I loved the bakery side of the house and have all 3 cook Tartine Bakery cookbooks in pursuit of the craft I respect highly there, this...well...is out there. More than a litte bit too far for me even as a serious chef. I can't help but feel a little like this book was leveraging the Tartine name...but to keep it positive.... if your middle name is , Zoltar' of Monrovia, shaving is not for you and you are wearing water buffalo trinkets with a horned head implement on while gnawing on a pig knuckle making home-made goji-yazu pickles with tuscan lavendar flower to cover your norwigian moss and Yak cheese lasagna tonight, then this book is for you. Lesson learned on the Tartine riff.