Nourish Me Home

Cortney Burns


$31.50 $35.00
Publisher: Chronicle Books
ISBN: 9781452175850
Cover type: Hardcover
Publish date: 8/18/2020
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Featured in Epicurious, Chowhound, SF Chronicle, and nominated for a 2020 Goodreads Choice Award for Best Cookbooks

Nourish Me Home features 110 recipes in 6 chapters that pay homage to the seasons and the elements of water, fire, air, and ether. The curious, creative, fearless Cortney Burns—formerly of Bar Tartine—is back with a personal cookbook project about nostalgia, immigration, and her own uniquely delicious recipes

Cortney Burns's cooking always includes layered flavors and textures, surprising ingredients, and healthful twists, and her recipes range from weeknight turn-tos such as salads, soups, and vegetable-forward mains to the homemade liqueurs and ferments she's famous for.

• Teaches readers how to convert their own experiences and sense of place into kitchen inspiration and development of a personal cooking style
• Recipes cover mains to drinks and desserts to condiments, such as sauces and pickled fruits
• Complete with hand-drawn illustrations and 100 vibrant photographs

As in Bar Tartine, the pantry of preserved foods forms the backbone of this cookbook, adding all the physical and mental health benefits of fermented foods and streamlining cooking.

The focus here is on healthy, vegetable-forward recipes, emphasizing techniques for turning proteins into side dishes or seasonings, rather than the main event.

• A groundbreaking project that connects seasonal cooking to raising one's personal vibration
• Perfect for home cooks, those dedicated to mindfulness, fans of Cortney Burns and Bar Tartine, foodies, professional chefs, and restaurateurs
• Add it to your collection of books like Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat, Six Seasons by Joshua McFadden, and Dining In by Alison Roman.
Nicolaus Balla and Cortney Burns are the co-chefs and couple behind the beloved San Francisco Mission District eatery Bar Tartine (sister restaurant to Tartine Bakery). They are fiercely loyal to using local produce and to making anything and everything by hand. Nick was born in Michigan but spent some of his childhood in New York, moved to Hungary for part of high school, went to culinary school, and then traveled extensively in Japan while learning to make hand-crafted ingredients. Cortney grew up in Chicago, spending time in Nepal and India studying the Tibetan language and cultural anthropology. She worked for years cooking in restaurants, spending her free time learning the preservation techniques of past generations from old cookbooks, memoirs, and family histories. They both ended up in San Francisco, drawn by the talent of the chefs and farmers in the Bay Area. Their cooking is a product of the foods they grew up eating with their families in the Midwest and that they have experienced during their travels abroad. Bar Tartine has been featured in Men's Health, USA Today, InStyle, Bon Appétit, Travel + Leisure, Wired, and Food & Wine among other top local and national outlets.

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