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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
From the Publisher
Embark on a journey for self-discovery, the search for home, and nourishment for your heart and soul.
Water is a mysterious gift of nature that supports and holds life on Earth. On the surface, water is food, transportation, and recreation, an element for cleansing, purification, and initiation in cultural ceremonies. But under the surface it is the most important element on Earth.
Every culture has a go-to soup that’s valued for its medicinal properties, for curing all that ails us, from a chill deep in the bones to a broken heart.
In nature, earth forms rock, clay, sand, and soil, but Mother Earth is not just the land we walk on; it gives life to everything around us.
Packed with phytonutrients, vegetables’ naturally occurring compounds that not only give them their brilliant colors but also help reduce risk of disease, vegetables nourish us in the most profound way.
South, the direction of heat, represents the element fire and the power of creation, destruction, and transformation. In order to convert itself into smoke, ash, heat, and light, fire must consume other elements.
Fire in cooking can alter the nutritional aspect of food, coax out sugars from starch, deepen flavors through the Maillard reaction, add smoke, and penetrate an ingredient with heat all the way to its core.
Air is movement manifested; it’s the four winds, a message bearer, a mental clarifier, and a space holder. Imagination, inspiration, truth, sound, and smell are all carried upon the winds, which offer change and growth as they travel through us, across us, and behind us.
From air bubbles expanding and lifting doughs and batters, to invisible air pockets created from creaming butter with sugar, to the rich umber glaze of convection, air is indispensable in the baking world.
Black Seeded Bread
Makes 1 loaf
Preheat the oven to 200°F [95°C]. Line a 9 by 5 in [23 by 12 cm] loaf pan with parchment paper, leaving 2 to 3 in [5 to 7.5 cm] of overhang from the sides.
Add the eggs, oil, and tahini to a large bowl and whisk to combine. Separately, with a spice grinder or mortar and pestle, grind 1⁄2 cup [80 g] of the flaxseeds into a fine meal. Add the ground flaxseeds and the remaining 1⁄2 cup whole flaxseeds, the black sesame seeds, white sesame seeds, poppy seeds, and salt to the bowl and stir until everything is incorporated. Set aside for 30 minutes to allow the flaxseeds time to hydrate.
Scrape the batter into the prepared loaf pan and bake until the top is firmly set, 2 to 2 1/2 hours; if you have an instant-read thermometer, the temperature should read at least 165°F [74°C] at the center of the loaf. Allow to cool in the pan for 5 minutes, then use the overhanging parchment to lift the loaf from the pan. Cool completely at room temperature, preferably on a cooling rack.
Serve right away or refrigerate, wrapped in a clean cloth, in an airtight container for up to 1 week.
3 Tbsp grapeseed or extra-virgin olive oil
1 Tbsp tahini
1 cup whole flaxseeds
1 cup black sesame seeds
1/2 white sesame seeds
1/2 poppy seeds
1 Tbsp kosher salt
Spotlight on: Author Cortney Burns
Cortney Burns’ culinary career has spanned from San Francisco to Seattle, Hawaii to New Hampshire. She honed her craft in major kitchens, including Café Rouge, Quince and Boulette’s Larder. She joined co-chef Nick Balla at Bar Tartine, where the duo cooked bold and innovative dishes that earned national acclaim. Their cookbook, “Bar Tartine: Techniques and Recipes” won a James Beard Foundation Award and an IACP Award.
Burns and Balla opened Motze, a pop-up okazu-inspired restaurant in San Francisco, then returned to their Central European roots by transforming Motze into Duna, a restaurant where the menu centers around Hungarian and Central European flavors. After Motze’s opening, Burns closed Bar Tartine and moved east to assist with opening Tourists, a 55-acre hotel property in North Adams, MA, where she curated the food program. After the opening she left North Adams and currently splits her time between Cape Cod and New Hampshire.