Bar Tartine: Techniques & Recipes
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Book Overview
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.
Format:Hardcover
Language:English
ISBN:1452126461
ISBN13:9781452126463
Release Date:November 2014
Publisher:Chronicle Books
Length:368 Pages
Weight:3.65 lbs.
Dimensions:1.3" x 8.6" x 10.5"
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