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Bar Tartine: Cooking With Fermented, Cured, Pickled, And Sprouted Flavors por Nick Balla

Bar Tartine: Cooking With Fermented, Cured, Pickled, And Sprouted Flavors por Nick Balla epub

Descargar Bar Tartine: Cooking With Fermented, Cured, Pickled, And Sprouted Flavors por Nick Balla Epub y PDF




Título: Bar Tartine: Cooking With Fermented, Cured, Pickled, And Sprouted Flavors

Autores: Nick Balla

Publicado: 3 de noviembre de 2014

ISBN: 1452126461

Tamaño: 12 MB

Nº de páginas: 256

Idiomas: Español

Valoración: ★★★★★

Formato : PDF, EPUB


Nick Balla con Bar Tartine: Cooking With Fermented, Cured, Pickled, And Sprouted Flavors

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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