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Bar Tartine: Techniques & Recipes

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Bar Tartine: Techniques & Recipes

Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine-co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt-is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.

Chronicle Books

Chronicle Books

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Cortney Burns

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Nicolaus Balla

No of Pages
368
Publisher
Chronicle Books
ISBN-13
9781452126463
Awards
None
Book Format
Hardcover
Published Date
Nov 25, 2014

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