November, 2014

currently out of print.

Winner, 2015 James Beard Cookbook Award

Bar Tartine opened in 2005, with Balla taking the reins in 2011. They quickly became known for their in house pickles, preserved, dehydrated and powdered fruits and vegetables, and many a ferment.

From the publisher:

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.

Condition: Used hardcover with tape at binding. Inside is great condition.