Bar Tartine: Cooking with Fermented, Cured, Pickled, and Sprouted Flavors

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9781452126463: Bar Tartine: Cooking with Fermented, Cured, Pickled, and Sprouted Flavors
From the Publisher:

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 Author:

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.

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1.

Burns, Cortney; Balla, Nicolaus
Editorial: CHRONICLE BOOKS, United States (2014)
ISBN 10: 1452126461 ISBN 13: 9781452126463
Nuevos Tapa dura Cantidad: 10
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The Book Depository
(London, Reino Unido)
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Descripción CHRONICLE BOOKS, United States, 2014. Hardback. Estado de conservación: New. 257 x 216 mm. Language: English . Brand New Book. 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. Nº de ref. de la librería AA29781452126463

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Burns, Cortney; Balla, Nicolaus
ISBN 10: 1452126461 ISBN 13: 9781452126463
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Descripción Estado de conservación: New. Nº de ref. de la librería 21461000-n

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Burns, Cortney; Balla, Nicolaus
Editorial: CHRONICLE BOOKS, United States (2014)
ISBN 10: 1452126461 ISBN 13: 9781452126463
Nuevos Tapa dura Cantidad: 10
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The Book Depository US
(London, Reino Unido)
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Descripción CHRONICLE BOOKS, United States, 2014. Hardback. Estado de conservación: New. 257 x 216 mm. Language: English . Brand New Book. 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. Nº de ref. de la librería AA29781452126463

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Descripción Estado de conservación: New. Depending on your location, this item may ship from the US or UK. Nº de ref. de la librería 97814521264630000000

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Burns, Cortney; Balla, Nicolaus
Editorial: Chronicle Books 2014-12-01 (2014)
ISBN 10: 1452126461 ISBN 13: 9781452126463
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Descripción Chronicle Books 2014-12-01, 2014. Estado de conservación: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Nº de ref. de la librería NU-GRD-05157401

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Burns, Cortney; Balla, Nicolaus
Editorial: Chronicle Books (2014)
ISBN 10: 1452126461 ISBN 13: 9781452126463
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Book Deals
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Descripción Chronicle Books, 2014. Estado de conservación: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! 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. Nº de ref. de la librería ABE_book_new_1452126461

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Descripción Estado de conservación: New. Nº de ref. de la librería 126382959

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Descripción Chronicle Books. Hardcover. Estado de conservación: New. 1452126461 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Nº de ref. de la librería 17265895

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Descripción Hardback. Estado de conservación: New. Not Signed; 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 def. book. Nº de ref. de la librería ria9781452126463_rkm

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Burns, Cortney; Balla, Nicolaus
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THE SAINT BOOKSTORE
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Descripción Chronicle Books. Hardback. Estado de conservación: new. BRAND NEW, Bar Tartine: Techniques & Recipes, Cortney Burns, Nick Balla, Jan Newberry, 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. Nº de ref. de la librería B9781452126463

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