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    <name><![CDATA[Rhi]]></name>
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  <id type="integer">827001</id>
  <isbn>0679755357</isbn>
  <isbn13>9780679755357</isbn13>
  <text_reviews_count type="integer">6</text_reviews_count>
  <title>
    <![CDATA[Chez Panisse Cooking]]>
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  <average_rating>4.06</average_rating>
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  <description>
    <![CDATA[Alice Waters's Chez Panisse restaurant in Berkeley, California, sparked  a movement toward simple, elegant cooking using fresh, seasonal, regional  ingredients. In <em>Chez Panisse Cooking,</em> Chef Paul Bertolli collaborates  with Waters to adapt many of the restaurant's trademark recipes for home  cooking. Look here for fresh, innovative salads, soothing soups, and delightful  desserts. Waters's fondness for exotic vegetables and greens may have you  searching a little harder in the grocery store, but the results will make your  efforts worthwhile.]]>
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    <id>88314</id>
        <name><![CDATA[Alice Waters]]></name>
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    <average_rating>4.21</average_rating>
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        <name><![CDATA[Paul Bertolli]]></name>
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    <average_rating>4.24</average_rating>
    <ratings_count>86</ratings_count>
    <text_reviews_count>10</text_reviews_count>
  </author>
  </authors>  <published>1994</published>
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    <rating>4</rating>
  <votes>0</votes>
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  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Thu Feb 01 00:00:00 -0800 2007</read_at>
  <date_added>Wed May 13 14:00:01 -0700 2009</date_added>
  <date_updated>Wed May 13 14:00:01 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[The recipes in this book are perhaps a bit above and beyond what I would normally cook, but it is inspiring and full of tips and hints about how to be a cook, especially how to be a seasonal, non-wasteful, even local cook.  I have made perhaps half a dozen of the recipes, and most were wonderful so ...<a href="http://www.goodreads.com/review/show/55964915">more...</a>]]></body>
    
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