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	<title>animal and vegetable stocks &#8211; SaintPetersBlog</title>
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		<title>In the gilded world of Per Se&#8217;s kitchen</title>
		<link>https://saintpetersblog.com/in-the-gilded-world-of-per-ses-kitchen/</link>
		
		<dc:creator><![CDATA[Peter Schorsch]]></dc:creator>
		<pubDate>Fri, 29 May 2009 15:45:00 +0000</pubDate>
				<category><![CDATA[Apolitical]]></category>
		<category><![CDATA[animal and vegetable stocks]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[butchered meat]]></category>
		<category><![CDATA[David Breeden]]></category>
		<category><![CDATA[elites]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[French Laundry]]></category>
		<category><![CDATA[gastro-economics]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[Jonathan Benno]]></category>
		<category><![CDATA[pastries]]></category>
		<category><![CDATA[Per Se's kitchen]]></category>
		<category><![CDATA[Produce]]></category>
		<category><![CDATA[spices]]></category>
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					<description><![CDATA[You would think that in a lingering recession, the real urgency at Per Se would come from money matters, from the natural inclination of budget-conscious eaters to set aside their Visas for the moment and sate themselves on $13 Kung Pao chicken dinners instead of on a menu whose base cost is $275 a head. But in fact, the kitchen — 5,000 steel-and-tile square feet of it — is a lesson in the little-known field of gastro-economics: When it comes&#8230;]]></description>
		
		
		
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