Nicolaus Balla & Courtney Burns
Hardcover, 368 pages
Here's a cookbook destined to be talked-about, rich in techniques and recipes epitomizing the way people 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 flavourful food. Helmed by Nick Balla and Cortney Burns, it draws on honoured 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.