Bar Tartine - Techniques and Recipes

Here''s a cookbook destined to be talked-about this season, rich in techniques and recipes epitomising 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 categorisation, but not description: Everything is made in-house and layered into extraordinarily flavoursome food. Helmed by Nick Balla and Cortney Burns, it draws on French traditions, time-honoured 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 appetizers through main courses to desserts. With more than 150 photographs, this highly anticipated cookbook is a true original.

Product details

• Authors: Nick Balla, Nicolaus Balla, Balla Nick, Cortney Burns, Cortney Balla Burns, Burns Cortney, Jan Newberry
• Publisher: Chronicle Books
• Languages: English
• Product format: Hardback
• Released: 31.12.2014
• EAN: 9781452126463
• ISBN: 978-1-4521-2646-3
• No. of pages: 256
• Dimensions: 220 mm x 260 mm x 32 mm
• Assisted by: Jan Newberry
• Subjects: Guides > Food & drink > Theme cookery books; COOKING / General, General cookery & recipes, General cookery and recipes