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Bar Tartine: Techniques & Recipes

✍ Scribed by Cortney Burns, Nicolaus Balla, Chad Robertson


Publisher
Chronicle Books
Year
2014
Tongue
English
Leaves
373
Category
Library

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✦ Synopsis


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 Tartineβ€”co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueittβ€”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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