Bar Tartine: Techniques & Recipes

by Cortney Burns

Other authorsChad Robertson (Photographer), Jan Newberry (Contributor), Nicolaus Balla
Hardcover, 2014


Call number

Restaurant, School, Hotel -- BUR

Call number

Restaurant, School, Hotel -- BUR


Chronicle Books (2014), Hardcover, 256 pages


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.… (more)


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