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David Tanis, an accomplished chef and cookbook author who writes the City Kitchen column in the food section of the New York Times, loves poking around farmers markets. He has produced an excellent new cookbook called "Market Cooking" — that is, looking for the best your local market has to offer, then taking that home and applying a simple but inspired recipe. "Market Cooking" has 225 recipes and excellent photos. David Tanis has cooked from California to France; he was chef at Chez Panisse in Berkeley for nearly 25 years. Today, a conversation with David about cooking from the farmer's market, and we’ll hear some excerpts from a few of his recipes.
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