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Bar Tartine: Techniques and Recipes

Bar Tartine: Techniques and Recipes [Kindle Edition]

Nick Balla , Cortney Burns , Chad Robertson , Jan Newberry

Print List Price: £25.00
Kindle Price: £14.03 includes VAT* & free wireless delivery via Amazon Whispernet
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Product Description

Product 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.

About the Author

Nick Balla and Cortney Burns are the co-chef/couple masterminds behind the beloved Mission eatery Bar Tartine (sister restaurant to Tartine bakery). They are fiercely loyal to using local produce and making anything - and everything - by hand.

Product details

  • Format: Kindle Edition
  • File Size: 29358 KB
  • Print Length: 256 pages
  • Publisher: Chronicle Books LLC (25 Nov 2014)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B00JVZ42OK
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Amazon Bestsellers Rank: #130,917 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

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Most Helpful Customer Reviews on (beta) 4.5 out of 5 stars  12 reviews
22 of 22 people found the following review helpful
5.0 out of 5 stars Inspiring, Uncompromising Cookbook 5 Dec 2014
By Stephen Foster - Published on
Format:Hardcover|Verified Purchase
The philosophy behind this book is immediately apparent: the first 150 pages contain recipes for ingredients, not dishes. But what ingredients! Goat cheese, pork fat chile oil, rice vinegar, Brussels kraut, fig leaf syrup, mushroom broth, karasumi/bottarga (!)

And those recipes. Just one example: mushroom broth is ordinarily made with water and a few mushrooms, and is invariably insipid; this recipe cooks LOTS of fresh mushrooms at low temperature for hours then extracts all the liquid from them, is all. The recipe made so much sense that it was the first thing I made. It's easily the best mushroom broth in the world, but these guys also include a recipe to further reduce it to an emulsion, good grief.

The recipes for dishes, when they finally start, are very inventive and just as uncompromising. Cabbage rolls with fish cake starts with the recipe for making fish cake. The result is probably not that different from wrapping store-bought fish cake with cabbage (a pairing made in Heaven), but what thrills me is that I'm now in control, and can invent new fish cakes laced with (say) white anchovies, katsuobushi, or even that bottarga. Slow-roasted carrots with burnt bread and almond milk sounds bizarre, but after reading the recipe it sounds compelling.

Only after the first read-thru did I realize that - never mind the heavy use of Asian ingredients - the heart of this cookbook beats in Hungary. It uses no exotic, overpriced ingredients, and the recipes, while long and complicated, are not in themselves difficult. This is SLOW food, in the best sense of the word: some of the recipes would take months to make if you had to start from scratch. Right now is prime Brussels sprout season, so grab the book now, get the Brussels kraut started, and by next summer you'll be ready to cook with it. The authors spent years learning and developing their techniques, and are graciously sharing them with us here.
26 of 34 people found the following review helpful
1.0 out of 5 stars I have never been so disappointed in a cookbook 16 Dec 2014
By Linda SJ - Published on
Format:Hardcover|Verified Purchase
I have never been so disappointed in a cookbook! It is absolutely ridiculous. I am a very adventurous and skilled cook, own a huge collection of cookbooks, and cook on a daily basis. Further, I love Bar Tartine. However, I cannot envision ever making any of these complex recipes. I live in San Francisco, a food mecca. However, many of these ingredients would be near impossible to find: ramps, sunflower buds & greens, nettles, pork knuckles and tripe? Come on!! Further almost any recipe you pick directs you to other recipes and pages in the book. An example is the Slow Roasted Carrots with Burnt Bread and Almond Milk. In the full page list of ingredients (ridiculous in itself!) there are references to 12 other recipes in the book that need to be prepared ahead. This is pretty typical.

If you want a study of self-absorbed chefs, buy this book. If you want inspiration and good food that is accessible, do not waste your money. Look elsewhere!
12 of 17 people found the following review helpful
5.0 out of 5 stars Wow! 30 Nov 2014
By aaron malsch - Published on
Format:Hardcover|Verified Purchase
Fabulous book! The pics are amazing and the recipes even more so. I enjoy the context and personal narratives while Nick and Courtney describe the recipes. Learning the techniques will be both a challenge and means to improve cooking at home.
1 of 1 people found the following review helpful
5.0 out of 5 stars This book must have taken years to write. I ... 21 Dec 2014
By Carol Sheerin - Published on
Format:Hardcover|Verified Purchase
This book must have taken years to write. I started reading it and gave it to my son Patrick - chef owner of Trenchermen because Courtney had been a guest chef. He had it on his wish list. Later I reordered it for my self because I felt I needed to comlete reading it. Can't wait to go to San Francisco to eat there.
1 of 1 people found the following review helpful
5.0 out of 5 stars It is a great read as well as a great teaching tool 20 Dec 2014
By Marcia Burns - Published on
Format:Hardcover|Verified Purchase
This book really gets down to the basics. If you really want to understand your food and how to properly prepare it...this is where you need to go. If you want to learn how to use healthy, fresh ingredients, this book will teach you how. It is a great read as well as a great teaching tool.
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