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<p/><br></br><p><b> About the Book </b></p></br></br>"The curious, creative, fearless Cortney Burns--formerly of Bar Tartine--is back with a personal cookbook project about nostalgia, immigration, and her own ... recipes. [Her] 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"--<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>Featured in Epicurious, Chowhound, SF Chronicle, and nominated for a 2020 Goodreads Choice Award for Best Cookbooks</b> <p/><b><i>Nourish Me Home</i> features 110 recipes in 6 chapters that pay homage to the seasons and the elements of water, fire, air, and ether.</b> 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 <p/><b>Cortney Burns's cooking always includes layered flavors and textures, surprising ingredients, and healthful twists, </b> 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. <p/>- Teaches readers how to convert their own experiences and sense of place into kitchen inspiration and development of a personal cooking style<br>- Recipes cover mains to drinks and desserts to condiments, such as sauces and pickled fruits<br>- Complete with hand-drawn illustrations and 100 vibrant photographs <p/><b>As in <i>Bar Tartine</i>, 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. </b> <p/><b>The focus here is on healthy, vegetable-forward recipes, emphasizing techniques for turning proteins into side dishes or seasonings, rather than the main event. </b> <p/>- A groundbreaking project that connects seasonal cooking to raising one's personal vibration<br>- Perfect for home cooks, those dedicated to mindfulness, fans of Cortney Burns and Bar Tartine, foodies, professional chefs, and restaurateurs<br>- Add it to your collection of books like <i>Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking</i> by Samin Nosrat, <i>Six Seasons</i> by Joshua McFadden, and <i>Dining In</i> by Alison Roman<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"Many dishes include tips on simplification via seasonal substitutions and suggestions for leftovers. Home cooks as well as professionals interested in upping their local, seasonal game will find a lot to like here." <i>-Publishers Weekly</i><br><br><i></i>Very rarely does a chef with such mainstream acclaim get as unapologetically out there as this-if you're in the braised short rib camp, the artichoke tincture camp, or somewhere in between, this is not one to miss. -<i>Epicurious</i><br><p/><br></br><p><b> About the Author </b></p></br></br>Cortney Burns is an acclaimed chef, a one-woman preservation society, and the co-author of the James Beard Award-wining cookbook <i>Bar Tartine</i>. She lives in New Hampshire. <p/>Heami Lee is a food and lifestyle photographer based in Brooklyn.

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