Bar Tartine: Techniques & Recipes

Bar Tartine: Techniques & Recipes


by Nick Balla, Cortney Burns & Jan Newberry

Nicolaus Balla and Crotney Burns are co-chefs at Bar Tartine, the San Francisco restaurant celebrated for its inventive, hard-to-define and harder-to-forget food.


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Bar Tartine is a restaurant that defies categorization, but not description: everything is made in-house and layered into extraordinarily flavorful food. Recipes in this book draw 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.