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

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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).

    • stepharama1 on December 29, 2021

      The dressing rocks! I only used 1 tablespoon of honey and was glad I did. The 2 tablespoons called for in the recipe would have been too 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.

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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.

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