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.
