Winner, James Beard Award, Cooking from a Professional Point of View
Winner, IACP Cookbook Award 2015, Chefs & Restaurants

This cookbook (one of our favorites) is a true original from chefs Nick Balla and Cortney Burns during their time at Bar Tartine – a San Francisco restaurant known to defy categorization. With everything made in-house and layered into extraordinarily flavorful food, this institution drew from 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.

By Nicolaus Balla & Cortney Burns
Photographed by Chad Robertson