Cortney Burns and Nicolaus Balla

Bar Tartine: Techniques & Recipes


A culinary cosmology unto itself, Bar Tartine is an experimental ode to the limits one can take cuisine within primarily traditional means. With the eponymous restaurant no longer open, this book serves as a testament to the chefs Nicolaus Balla's and Cortney Burns's genius.

Examples of recipes included are: Chilled Apricot Soup with Fennel Noyaux, Slow-Roasted Carrots with Burnt Bread & Almond Milk, and Rye Pound Cake with Pear Sherbet & Chestnuts. Instructions are provided to make all components of each recipe from scratch, down to the sauerkraut and spice blends. 

Hard cover with color photographs throughout.

Edition: 2014.

Condition: New.

Measures ~9"x12". 368 pages.