Nicolaus Balla and Cortney Burns are co-chefs at Bar Tartine, the San Francisco restaurant celebrated for its inventive, hard-to-define and harder-to-forget food. After a meal there, you are likely to leave wishing you could recreate, or at least approximate, your smoked potatoes with black garlic or that sweet potato salad, but with no idea how you'd even begin to do so. The amalgam of flavors that the duo delivers is so layered and nuanced that even studied palates often find the dishes impossible to decode. Complex but no longer mysterious, their food has been decrypted in the new Bar Tartine: Techniques and Recipes, the cookbook from Balla and Burns that keeps no kitchen secrets.
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