Bar Tartine by Nicolaus Balla and Cortney Burns

Bar Tartine: techniques and recipes
Nicolaus Balla and Cortney Burns
Published by Chronicle Books
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In 2014, the chefs behind San Francisco’s Bar Tartine published a book, which set out to describe how they prepare as much as possible from scratch (from flavourful powders to ferments), and then provide examples of how those things are used in their day-to-day menu.

To my mind, it wasn’t just the most useful cookery book that year, but probably the best for a decade (or more). The technique section explains so many game changing final flourishes; the recipes are modern (without being fancy) and often mind-blowing.

Who should have it?

This will be heavy going for some. But essential for aspiring chefs, expert chefs and fans of project cooking.

Recipes to look out for

Brussels sprouts with dried tuna and tonnato sauce; rice cured trout with pickled greens and mushrooms; slow roasted carrots with burnt bread and almond milk.

If you’re already a fan

Take a look at Relae: a book of ideas by Christian Puglisi.