Bar Tartine : Cooking with Fermented, Cured, Pickled, and Sprouted Flavors, Hardback Book

Bar Tartine : Cooking with Fermented, Cured, Pickled, and Sprouted Flavors Hardback


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 categorisation, but not description: Everything is made in-house and layered into extraordinarily flavoursome food.

Helmed by Nick Balla and Cortney Burns, it draws on French traditions, time-honoured 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.


  • Format: Hardback
  • Pages: 256 pages
  • Publisher: Chronicle Books
  • Publication Date:
  • Category: General cookery & recipes
  • ISBN: 9781452126463



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