Bar Tartine: Techniques and Recipes
Bar Tartine: Techniques and Recipes by Chad Robertson, Jan Newberry, Nick Balla, Cortney Burns
English | 2014 | ISBN: 1452126461 | 368 pages | PDF | 126 MB
English | 2014 | ISBN: 1452126461 | 368 pages | PDF | 126 MB
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.
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