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72 hours with Bourdain

Well, not literally.
But over at www.letterstobourdain.com I'm having a serious cooking weekend. While I still try and source some of the more esoteric ingredients, I'm sticking with the simple stuff - so for today it's tarte alsacienne and gratin dauphinoise, and tomorrow chocolate hazelnut tart and the first part of Monday's dinner, coq-au-vin and frisee lardon with chicken liver vinaigrette.

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