Bar Tartine: Techniques & RecipesBar 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.

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