Here's a cookbook destined to be talked-about this season, rich in
techniques and recipes epitomizing 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
flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on
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 soups to salads,
to shared plates and sweets. With more than 150 photographs, this
highly anticipated cookbook is a true original.