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.
A whole lotta thinking and inner contemplation has been taking place these past 7 weeks regarding what direction my feet should point towards. I need to work. I would like to work with what I love in a place that I love. Where will that be?
With another night of -30°F temperatures, I wouldn't mind a place that was warm enough to grow citrus fruits.
Eating. Drinking. Sharing.