Winner of the James Beard Award 2015, and the IACP Cookbook Award 2015 for Chefs and Restaurants, Bar Tartine is destined to be a classic, 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 categorisation, but not description: everything is made in-house, and layered into extraordinarily flavourful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honoured processes (pickling, fermentation, curing) to deliver a range of dishes that run through the cuisines of Europe, Scandinavia and Japan. With more than 150 photographs this highly-anticipated cookbook is a true original.
Couldn't load pickup availability
Item added to your cart
Choosing a selection results in a full page refresh.