Bar Tartine: Techniques & Recipes by Cortney Burns and Nicolaus Balla is a guide to building a pantry of made in-house food additives that will punch extraordinary flavor into your food. It draws on long-standing processes used with cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes. However, it is definitely not a beginner's book or a "what's for dinner tonight" recipe collection. But if you want to learn how to use healthy, fresh ingredients, then Bar Tartine is the book to teach you!
The actual recipes, which are only about half of the book, serve as inspiration for using some of those ingredients you've charred, dehydrated, sprouted, fermented and cultured in the first half of the guide.
This book is Available Now on Amazon.com