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A vegetable-forward (but not vegetarian) cookbook with notes on how to buy, store, and of course prepare veg in both raw and cooked forms. Each recipe comes with several variations to expand your repertoire, and also to get you thinking creatively about cooking, much like the pros. Chef Berens is a Ballymaloe-trained chef and experienced farmer, so she knows of what she speaks


Format Hardback 304 pages

Published 23 Apr 2019

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