Bar Tartine: Techniques & 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.

SPECIFICATIONS:

Author: - Author not specified

Publisher:Chronicle Books

Language:English

Publication Date:2014

Number of pages:256 pst

Format:Hardcover

Width:223 mm / 8,8'

Height:260 mm / 10,2'

Weight:1670 g

Illustrations:Colored

ISBN:9781452126463