| Description |
1 online resource (367 pages) : illustrations (chiefly color) |
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text file rda |
| Summary |
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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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. |
| Note |
Includes index. |
| System Details |
Requires Boundless App. |
| Subject |
Bar Tartine (San Francisco, Calif.)
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Bar Tartine (San Francisco, Calif.) |
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Cooking, American -- California style.
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Cooking, American -- California style. |
| Genre |
Cookbooks.
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Electronic books. |
| Added Author |
Burns, Cortney, author.
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| Other Form: |
Electronic reproduction of (manifestation): Balla, Nick. Bar Tartine San Francisco : Chronicle Books, [2014] 9781452126463 (DLC) 2014011157 (OCoLC)871788856 |
| ISBN |
9781452132358 : $41.99 |
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1452132356 : $41.99 |
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