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New Arrivals - Cooking, homemaking, and family

A collection of recipes from and techniques favored at the San Francisco eatery, Bar Tartine. Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on 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.

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