Bar Tartine, Techniques & Recipes

by Nicolaus Balla and Cortney Burns

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Original Publisher
Chronicle Books
Date of publication

Recommended by

Ed Smith

Food writer

The best book I've bought for a decade. Probably the best for the next decade too. A rare cook book in that it sets out how to do and make so many things from scratch, that would only otherwise have been gathered from years in professional kitchens. Does so without being a nerdy textbook, nor a coffee table picture book.

Ann Yonetani

Founder and owner of NYrture Food

This is my most recent cookbook purchase after having the great pleasure of dining there. An amazingly beautiful, thoughtful and original cookbook with which I hope to recreate a bit of the meal I enjoyed.

Anthony Myint

Co-Founder - Mission Chinese Food, Commonwealth, The Perennial, Zero Foodprint

Beverly Shaffer

Author, columnist and Instructor

Robert Stephens

Founder, The Geek Squad

Sandor Ellix Katz

Fermentation revivalist

James Ramsden

Food writer and co-owner of Pidgin restaurant

Jonah Straus

Founder and principal of Straus Literary

Elly Curshen

Writer and Owner of Pear Cafe

Brandon Jew

Chef/owner, Mister Jiu; San Francisco, CA