This past Christmas was filled with baking orders, farm work, and caterings. After working with the tens of pounds of pastured lard, 20 lb sacks of whole grain flour, and kilos of dark chocolate, there was finally time to play with a new culinary technique and revisit an old one.
One such catering request by a client was a whole poached salmon which resulted in smoked salmon (old technique) and a better-late-than-never arrival of a water circulator resulted in cooking eggs a la sous vide (new technique).
Christmas came a little early this year when the chefs from the restaurant Bar Tartine of San Fransisco released their first cookbook. Bar Tartine is the culinary sibling to the famous bread mecca Tartine Bakery where their techniques and flavour combinations have been revolutionizing bakers and diners with incredible pastries, sourdoughs, and whole grains.
Bar Tartine Techniques & Recipes by chefs, Cortney Burns and Nicolaus Balla, is what they call a snapshot into a three year period in the restaurant. Both chefs are heavily influenced by their family heritages, culinary experiences, travels, and by the local, seasonal foods. Along with Tartine founder and photographer in this latest book, Chad Robertson, the chefs take us into the panty, larder, and kitchen where just about everything they use is made in-house.
As soon as I flipped through the first few pages of this book I could hear it speak to me - all from scratch, seasonal, preserves and ferments, real food, beautiful.
Eating. Drinking. Sharing.