Bar Tartine: Techniques & Recipes | Cortney Burns, Nicolaus Balla

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Bar Tartine: Techniques & Recipes | Cortney Burns, Nicolaus Balla

40.00

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.

  • Hardcover: 368 pages
  • Publisher: Chronicle Books (November 25, 2014)
  • Language: English
  • ISBN-10: 1452126461
  • ISBN-13: 978-1452126463
  • Product Dimensions: 8.9 x 1.2 x 10.2 inches
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