首頁外文書生活飲食 〉Bar Tartine: Techniques & Recipes
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Bar Tartine: Techniques & Recipes

Bar Tartine: Techniques & Recipes


作者  /  Cortney Burns/ Nick Balla/ Jan Newberry

繪者/攝影者  /  Chad Robertson/ Photo

出版社 / CHRONICLE BOOKS

出版日期 / 2014/12/01

商品語言 / 英文

裝訂 / 精裝

定價 / NT$1,400

售價 / 9折, NT$ 1,260

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Bar Tartine: Techniques & Recipes 其它優惠/消息


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內容簡介

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.















詳細資料

誠品26碼 /2680902923003
ISBN 13 /9781452126463
ISBN 10 /1452126461
EAN /9781452126463

頁數256
裝訂精裝
級別
語言英文
成份





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