Bar Tartine

Bar Tartine

Techniques & Recipes

Book - 2014
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Grand Central Pub
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.

Baker & Taylor
Collects recipes from the California restaurant reflecting the cuisines of Central Europe, Japan, and Scandinavia for a range of dishes from soups to salads, to shared plates and sweets, with a section on cooking techniques.

Publisher: San Francisco : Chronicle Books, [2014]
ISBN: 9781452126463
Branch Call Number: 641.59794 B21b
Characteristics: 367 pages : illustrations (chiefly color) ; 26 cm
Additional Contributors: Burns, Cortney
Robertson, Chad


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Sarah_CT Sep 08, 2017

Beautiful photos and unique recipes make this book a good choice for the curious chef and the cook book reader. The true standout of this title however is first part of this book which focuses on everything you could possibly make for your pantry covering drying, sprouting, pickling and so much more. While not every technique is practical for home chef, the reader is bound to find at least one way to create a pantry staple from scratch.


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