Bar Tartine was a “do-it-all-yourself” restaurant with chefs Nick Balla and Courtney Burns at the helm. With the nature of the food and the recipes, the book called for more than just computer-drawn type, so I painted an alphabet for the recipe titles, chapter headers, and the cover. There is also an extensive Techniques section that kicks off the book, a kind of encyclopedia of ingredients and methods for the pickling, drying, and preserving that was the hallmark of the restaurant.