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Bar Tartine - Cooking with Fermented, Cured, Pickled, and Sprouted Flavors

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Bar Tartine - Cooking with Fermented, Cured, Pickled, and Sprouted Flavors

Cortney Burns

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This is a collection of 100 recipes based on the bold and do-it-all-yourself cooking of Nicolaus Balla and Cortney Burns at Bar Tartine, one of San Francisco’s most praised and singular restaurants. Nine chapters ranging from Pickles to Start a Meal to Whole Vegetable Cookery highlight particular flavors and techniques such as cultured, fermented, sprouted, and smoked to deliver the sharp, funky flavors that have taken hold of the contemporary palate for serious home cooks, weekend-DIYers, fans of the restaurant, and preservation-obsessed foodies. Finally, in this cookbook, these readers, restaurant-goers, and obsessives will learn how to cook (or imagine what to do) with these ingredients that they love to make. More than 100 food and atmospheric images by Chad Robertson add visual reference, inspiration, and capture Bar Tartine’s uniquely curious, surprising vibe. This the handbook to the future of preservation and our changing palate in a classic, jacketed hardcover.

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