Bar Tartine

Bar Tartine

Techniques & Recipes

Book - 2014
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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.
Publisher: San Francisco : Chronicle Books, [2014]
Copyright Date: ?2014
ISBN: 9781452126463
1452126461
Branch Call Number: 641.59794 BAL
Characteristics: 367 pages :,illustrations (chiefly colour)
Additional Contributors: Burns, Cortney

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