If You Love To Eat, You Can Learn To Cook

Books: ‘Salt Fat Acid Heat’

If you ate in the downstairs dining room at Chez Panisse on a recent Saturday, you would have been served seared sea scallops with wild fennel, prosciutto and preserved lemon; morel mushroom ravioli in broth with sweet peas and sage; Elliot Ranch lamb roasted in the fireplace with artichokes and potatoes; spinach with béarnaise sauce; and for dessert, a strawberry and rhubarb tartlet. 

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