Written by Jason Logsdon

Bar Tartine: Techniques & Recipes Review

Bar tartine

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.

Where to Buy Bar Tartine: Techniques & Recipes

This book is Available Now on Amazon.com

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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