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Bar Tartine

Techniques & Recipes
By Cortney Burns ; By Nick Balla ; Photographs by Chad Robertson ; With Jan Newberry
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Winner, James Beard Award, Cooking from a Professional Point of View Winner, IACP Cookbook Award 2015, Chefs and Restaurants Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the...
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Winner, James Beard Award, Cooking from a Professional Point of View

Winner, IACP Cookbook Award 2015, Chefs and Restaurants

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.

Format: Hardcover
Pages: 368
Size: 8 1/2 x 10 V
Publication Date: 11/25/2014
ISBN: 9781452126463
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.