Bar Tartine
Techniques & Recipes
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- 3,99 €
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- 3,99 €
Descrizione dell’editore
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.
PUBLISHERS WEEKLY
Chefs Balla and Burns, at their much-praised Bar Tartine, in San Francisco, have transformed the craft of drying all sorts of herbs, flowers, vegetables, fruits, and meats into an art form. They share their methods for creating dehydrated delicacies, be it via oven-drying, sun-drying, or a food dehydrator, and offer a selection of recipes that utilize those ingredients. It seems a very satisfying task to air-dry a batch of fresh red peppers, and then grind them into a powder to create homemade paprika, which can be used in fisherman's stew full of catfish and egg noodles in a broth of fish stock and red wine. However, some of the techniques are perhaps best left to professionals. Black garlic is all the rage, but to make it at home, the fastest method is to place whole garlic heads in a slow cooker, set it to warm, and then check back in "about 2 weeks."
