“Instead of Coriander, I chose a French-style bistro, quiet and easy, where the server talked me into the braised rabbit, which arrived exquisitely tender in a gravy of such textured depth that I took out my notebook and scribbled a few notes on what I thought the ingredients might be. Thyme, rosemary, carrots, and parsley. Mushrooms and mustard and shallots.” IngredientsVegetablesHerbsGravyFrench Cuisine Book:The Art of Inheriting Secrets Source: The Art of Inheriting Secrets