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Bar Tartine: Techniques and Recipes

| £23.32 | €26.23 | Ca$37.84 | Au$37.34
by Nick Balla & Cortney Burns & Jan Newberry
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Bar Tartine: Techniques and Recipes by Nick Balla & Cortney Burns & Jan Newberry

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.

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Ebook Details
Pages: 256
Size: 24.0 MB
Publisher: Chronicle Books LLC
Date published:   2014
ISBN: 9781452132358 (DRM-EPUB)

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Nonfiction > Cooking > Methods
Nonfiction > Cooking > Courses & Dishes

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