Bar Tartine : Cooking with Fermented, Cured, Pickled, and Sprouted Flavors Hardback
by Nick Balla
Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomising 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 categorisation, but not description: Everything is made in-house and layered into extraordinarily flavoursome food.
Helmed by Nick Balla and Cortney Burns, it draws on French traditions, time-honoured 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 appetizers through main courses to desserts.
With more than 150 photographs, this highly anticipated cookbook is a true original.
- Format: Hardback
- Pages: 256 pages
- Publisher: Chronicle Books
- Publication Date: 01/11/2014
- Category: General cookery & recipes
- ISBN: 9781452126463