Bar Tartine: Techniques & Recipes

Cortney Burns, Nick Balla, Jan Newberry
книга Bar Tartine: Techniques & Recipes, автор: Cortney Burns, Nick Balla, Jan Newberry

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Bar Tartine: Techniques & Recipes

Cortney Burns, Nick Balla, Jan Newberry
Ціна: 1700 грн
Є в наявності
ID: 16945
Видавництво: Chronicle Books
Палітурка: Hardcover: 22.54 x 26.04 cm
Кількість сторінок: 256
Рік видання: 2014
Мова: English
ISBN-13: 9781452126463

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.

About the Authors:

In 2011, Burns joined co-chef Nick Balla at Bar Tartine, where the duo cooked bold and innovative dishes that earned national acclaim. The pair wrote their first cookbook together in November 2014, Bar Tartine: Techniques and Recipes (Chronicle Books), which won a James Beard Foundation Award in the “Cooking from a Professional Point of View” category and an IACP Award in the “Chefs and Restaurants cookbook” category.