Bar Tartine: Techniques & Recipes by Nick BallaBar Tartine: Techniques & Recipes by Nick Balla

Bar Tartine: Techniques & Recipes

byNick Balla, Cortney BurnsAs told byJan Newberry

Hardcover | November 25, 2014

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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-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.
Nicolaus Balla and Cortney Burns are the co-chefs and couple behind the beloved San Francisco Mission District eatery Bar Tartine (sister restaurant to Tartine Bakery). They are fiercely loyal to using local produce and to making anything and everything by hand. Nick was born in Michigan but spent some of his childhood in New York, mov...
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Title:Bar Tartine: Techniques & RecipesFormat:HardcoverDimensions:368 pages, 9.99 × 8.79 × 1.27 inPublished:November 25, 2014Publisher:Chronicle BooksLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1452126461

ISBN - 13:9781452126463

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Reviews

Rated 4 out of 5 by from Inspired cooking The pictures are great, the recipes are a mix of very varied origins, all mixed in for better preservation, better digestion and better taste. I can't get enough of this book
Date published: 2017-03-20