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American food and cooking guru Alice Waters often says that 85 percent of cooking is shopping. But how do chefs get the best raw materials? How do they pick out a tasty carrot over a bland one? A good piece of fish over a mediocre one? Is one type of canned tomato better than another? To uncover the answers, I spend an afternoon shopping at a new Manhattan branch of an upscale grocer that prides itself on quality produce with an organic emphasis.
For the full article, check out the new issue of Wine Spectator, on newsstands July 31, 2005.
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