Bar Tartine: Techniques & Recipes by Nicolaus Balla and Cortney Burns and Jan Newberry

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Sauerkraut soup

    • ccav on January 27, 2015

      Very good; made in the slow cooker. Used prunes for the fruit.

  • Chicory salad with anchovy dressing

    • mziech on July 05, 2018

      loved this salad. it has very strong flavors (bitter, salty, sharp, sweet).

  • Sweet potato salad with avocado, feta & pickled green walnuts

    • adelina on January 11, 2021

      Really impressive and perfect in every way. I loved the dressing and did not really think I would love it so much. I also loved the bean sprouts and used more sprouts than arugula since I had a little left. Everything worked perfectly and did not realize the missing pickled walnuts. I did use toasted walnuts as garnish.

    • knitgirl86 on December 15, 2020

      Prepared it exactly as described with pickled green walnuts I had made last summer, except I only used about half of the dressing. Delicious!

    • Frogcake on June 11, 2017

      This was REALLY good and unique in my opinion. I wasn't successful finding pickled walnuts. And I added about a tsp of lemon rind to the dressing. Fabulous -will make this one again!

    • Frogcake on June 11, 2017

      Ha! Did not see any reference to the recipe for pickled green walnuts in the recipe online. The book, however, includes the recipe. It's a great potato salad without the walnuts. The preamble suggests pickled artichokes, which I think would work fine too.

  • Brussels sprouts with dried tuna & tonnato sauce

    • tekobo on December 09, 2020

      A bit fiddly to make but a really delicious way to eat Brussel sprouts

  • Lentil croquettes with watercress & kefir

    • nkeesom on September 21, 2019

      Great flavors, make sure to use very well drained farmer's cheese or ricotta. I would recommend frying at 325 instead of 350 so the inside of the croquettes can cook more thoroughly before they brown.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Serious Eats

    Not that it will necessarily be EASY to totally duplicate their results, even with all the info at hand. Bar Tartine is known for an unwavering from-scratch ethos...

    Full review
  • Food52 by J. Kenji López-Alt

    The 2015 Piglet Tournament of Cookbooks vs. David Lebovitz's My Paris Kitchen

    Full review
  • ISBN 10 1452126461
  • ISBN 13 9781452126463
  • Linked ISBNs
  • Published Nov 25 2014
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomising 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 flavorsome food. Helmed by Nick Balla and Cortney Burns, it draws on French traditions, 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 appetizers through main courses to desserts. With more than 150 photographs, this highly anticipated cookbook is a true original.

Other cookbooks by this author