Bar Tartine (inbunden)
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Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
256
Utgivningsdatum
2014-11-03
Utmärkelser
Winner of James Beard Foundation Book Awards (Professional) 2015; Winner of IACP Crystal Whisk Award (Chefs/Restaurants) 2015
Förlag
Chronicle Books
Medarbetare
Robertson, Chad
Illustratör/Fotograf
100 recipes with headnotes more than 100 from Chad Robertson
Illustrationer
more than 150 photorgraphs
Dimensioner
260 x 222 x 31 mm
Vikt
1651 g
Antal komponenter
1
Komponenter
,
ISBN
9781452126463
Bar Tartine (inbunden)

Bar Tartine

Cooking with Fermented, Cured, Pickled, and Sprouted Flavors

(5 röster)
Inbunden Engelska, 2014-11-03
329
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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.
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Winner, 2015 IACP Cookbook Award: Chefs and Restaurants Winner, 2015 James Beard Cookbook Award: Cooking from a Professional Point of View

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Övrig information

Nick Balla and Cortney Burns are the co-chef/couple masterminds behind the beloved Mission eatery Bar Tartine (sister restaurant to Tartine bakery). They are fiercely loyal to using local produce and making anything - and everything - by hand.