{"product_id":"bar-tartine-techniques-recipes","title":"Bar Tartine: Techniques \u0026 Recipes","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHere'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.\u003c\/span\u003e","brand":"The Cook's Edge","offers":[{"title":"Default Title","offer_id":40184573329510,"sku":"","price":43.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2627\/1816\/files\/CooksEdgeBooks-02.jpg?v=1689960774","url":"https:\/\/cearmausas.shop\/products\/bar-tartine-techniques-recipes","provider":"The Cook's Edge","version":"1.0","type":"link"}