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The A.O.C. Cookbook

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Recipe Title	Page	Reviews	Rating
Bacon-Wrapped Dates with Parmesan	21	0
Fried Tetilla with Quince Paste and Romesco	23	0
Romesco	24	0
Young Goat Cheese with Dried Figs and Saba	26	0
Seal Bay Triple Cream with Poached Cherries and Hazelnuts	28	0
Poached Cherries	29	0
Torta Gorgonzola with Walnuts in Honey	30	0
Chicken Liver Crostini with Pancetta	36	0
Chicken Liver Pate	37	0
Duck Sausage with Candied Kumquats	39	0
Candied Kumquats	40	0
Pork Rillettes with Pickled Onions and Cornichons	41	0
Pork Rillettes	43	0
Pickled Red Onions	44	0
Foie Gras Terrine with Sweet-and-Sour Prunes	45	0
Foie Gras Terrine	46	0
Sweet-and-Sour Prunes	47	0
Speck with Apples, Apple Balsamic and Arugula	49	0
Alex's Famous Salad Dressing	53	0
Grilled Leeks and Artichokes with Burrata and Salbitxada	57	0
Salbitxada	59	0
Sweet Pea Pancakes with Dungeness crab and Red Onion Creme Fraiche	61	0
Sweet Pea Pancakes	62	0
Spring Vegetable Salad with Farro and Meyer Lemon	63	0
Parsley-Mint Dressing	64	0
Arugula and Cherries with Pickled Rhubarb and Fresh Ricotta	65	0
Pickled Rhubarb	66	0
Corn, Summer Squash and Avocado with Chile-Lime Dressing	67	0
Fattoush Salad with Fried Pita, Cherry Tomatoes, Crumbled Feta and Sumac	70	0
Heirloom Tomatoes with Marinated Labneh, Purslane and Green Harissa	73	0
Marinated Labneh Balls	74	0
Green Harissa	75	0
Peach and Arugula Salad with Burrata, Cumin and Toasted Almonds	76	0
Young Escarole with Anchovy Dressing, Pecorino and Torn Croutons	77	0
House-Smoked Black Cod with Endive, Persimmon and Lemon Cream	79	0
House-Smoked Black Cod	80	0
Arugula and Autumn Grapes with Goat Cheese, Pecans and Saba Vinaigrette	82	0
Dandelion and Roasted Carrot Salad with Black Olives and Ricotta Salt	84	0
Chopped Salad Dijonnaise with Apples, Bacon, Roquefort and Walnuts	86	0
Little Gems with Reed Avocados, Cara Cara Oranges and Cilantro	89	0
Avocado Dressing	90	0
Endive with Beets, Blood Oranges, Kumquats and Charmoula	91	0
Charmoula	93	0
Roasted Kabocha Squash with Dates, Parmesan and Pepitas	94	0
Alaskan Halibut with Carrot Puree, Asparagus and Pistou	103	0
Carrot Puree	104	0
Pistou	104	0
Trout Wrapped in Grape Leaves with Green Rice, Dill Yogurt and Capers	107	0
Roasted Cod with Artichokes Barigoule, Braised Bacon, Aioli and Black Olives	110	0
Braised Bacon	111	0

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The A.O.C. Cookbook

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