Bar Tartine: Techniques & Recipes

A bold and boundary-pushing cookbook by Nicolaus Balla & Cortney Burns

This James Beard Award–winning book is a deep dive into the inventive kitchen of San Francisco’s Bar Tartine, where global traditions meet a DIY ethos. It’s a celebration of fermentation, curing, and from-scratch flavour building, with a pantry that includes black garlic, kefir butter, smoked paprika, and charred eggplant powder.

What’s inside:

🍄 Fermentation-forward – learn to make your own sauerkraut, yogurt, and sprouted grains

🔥 Intense flavour layering – from smoked oils to pickled mushrooms and spice pastes

🌿 Global influences – techniques inspired by Central Europe, Japan, and Scandinavia

🥄 For curious cooks – perfect for those ready to cook deeply, creatively, and intuitively

Bar Tartine is more than a cookbook—it’s an invitation to transform your kitchen into a playground of flavour and craft.