Bar Tartine: Techniques & Recipes

By Cortney Burns and Nicolaus Balla

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
• Language: English
• ISBN: 1452126461
• ISBN13: 9781452126463
• Release Date: November 2014
• Publisher: Chronicle Books
• Length: 368 Pages
• Weight: 3.65 lbs.
• Dimensions: 1.3" x 8.6" x 10.5"