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Bar Tartine

Techniques & Recipes

By Nick Balla and Cortney Burns, Photographs by Chad Robertson


This product has not yet been released. It will be available after November 25, 2014.

8 1/2 x 10 in; 256 pp;
Hardcover
November 2014
ISBN 9781452126463

SKU# 9781452126463

$40.00
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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


Description

Bar Tartine

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 Details

8 1/2 x 10 in; 256 pp;
Hardcover
November 2014
ISBN 9781452126463
Nick Balla is executive chef and Cortney Burns is production manager of Bar Tartine in San Francisco.

Chad Robertson is San Francisco– based cofounder of Tartine Bakery and Bar Tartine, and coauthor of Tartine and author of Tartine Bread and Tartine Book No. 3, which he also photographed.
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