Bar Tartine: Techniques & Recipes by Nicolaus Balla and Cortney Burns | Cookbook

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Bar Tartine: Techniques & Recipes by Nicolaus Balla and Cortney Burns HeartHeart
Cookbook

Reviewed By

Sue Dyson and Roger McShane
Country: Australia

Bar Tartine: Techniques & Recipes by Nicolaus Balla and Cortney Burns is a first rate guide to the techniques for preserving food and then preparing delicious recipes from those preserves whether they be pickled, fermented, dried, smoked or powdered.
We love books that provide generic techniques rather than asking you to slavishly follow a recipe. Learning a technique allows you, once you master it, to branch out and adapt the technique to other ingredients or other approaches. Learning techniques empowers you and releases you rather than trapping you in a rigid orthodoxy.
As suggested by the title the book is divided into two sections - the first covers the techniques mentioned and the second the recipes from the now closed Bar Tartine (Nicolaus and Cortney have moved on to their own place called Duna which serves Hungarian and Central European dishes).
We should also mention that the photographs that leap from the pages of this book were taken by Chad Robertson the multi-talented co-owner of Tartine Bakery.
You can buy this book by clicking on the link below.
 
     
   
     


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