Bar Tartine COV

Bar Tartine: Techniques and Recipes

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.

JAMES BEARD FOUNDATION AWARD WINNER 2015 Cooking from a Professional Point of View
Bar Tartine: Techniques & Recipes
Nicolaus Balla and Cortney Burns
(Chronicle Books)

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Tartine, the first book from Elisabeth Prueitt and Chad Robertson includes all the basic recipes from the renowned Tartine Bakery the couple founded in 2002: breakfast pastries, cakes, tarts, cookies, and savory items as well.

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Tartine Bread

Chad Robertson’s Tartine Bread begins with a basic recipe for the acclaimed Tartine Country bread. After the basic recipe is explained, Chad then shows how variations from this master recipe lead to wonderfully diverse breads. Also included are more than 30 sweet and savory recipes using days-old bread to make sandwiches, classic soups, and hearty salads.


Tartine Book No. 3

The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson’s search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people make this is a must-have reference for the modern baker.

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