Click on the cover image above to read some pages of this book!
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.
About the Author
Nick Balla and Cortney Burns are the co-chef/couple masterminds behind the beloved Mission eatery Bar Tartine (sister restaurant to Tartine bakery). They are fiercely loyal to using local produce and making anything - and everything - by hand.
Winner, 2015 IACP Cookbook Award: Chefs and Restaurants Winner, 2015 James Beard Cookbook Award: Cooking from a Professional Point of View
ISBN: 9781452126463 ISBN-10: 1452126461 Audience:
Number Of Pages: 256 Published: 3rd November 2014 Publisher: CHRONICLE BOOKS Country of Publication: US Dimensions (cm): 26.1 x 22.3
Weight (kg): 1.63
Edition Number: 1