Bar Tartine: Techniques & Recipes
Finally, a cookbook that captures the essence of what it means to cook and eat like a local and a tourist all at the same time. Bar Tartine 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 food. With techniques and recipes from Nick Balla and Cortney Burns, this book draws on time-honored processes to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 beautiful photographs, this cookbook is a must-have for any kitchen.
- 368 pages
- 8.5 x 10 in.