num_pages: 368
description: 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.
language: English
title: Bar Tartine: Techniques & Recipes
publisher: Chronicle Books