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Bar Tartine: Techniques & Recipes

Autor Cortney Burns, Nicolaus Balla
en Limba Engleză Hardback – dec 2014

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The fourth book in the very successful Tartine franchise, this book covers the exciting, innovative and relatively under published food of Central Europe.
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Specificații

ISBN-13: 9781452126463
ISBN-10: 1452126461
Pagini: 368
Ilustrații: more than 100 from Chad Robertson, 100 recipes with headnotes
Dimensiuni: 218 x 267 x 33 mm
Greutate: 1.66 kg
Editura: Chronicle Books

Notă biografică

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.


Descriere

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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