Bar Tartine was founded as a bistro-style restaurant by Liz and Chad Robertson of San Francisco’s famous Tartine Bakery. Balla and Burns joined them in 2011 and began to take the restaurant in new directions, concentrating on local staple ingredients and cooking from a larder of creatively preserved foods that form a substantial first third of this handsome book. Fans of inventive spice mixes will find some very seductive combinations here, like skillet-charred eggplant and chiles, dehydrated and ground to a powder. The dishes they offer are humble yet freshly imaginative: potato and green bean soup; brussels sprouts with dried tuna and tonnato sauce; crepe cake with apple butter, farmer’s cheese, and pecans.
Cloth. Color photographs throughout.