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from lifelike to fanciful
sustained and directed it
Pocket - sized books for on-the-go learning
and also including dry pastels
The Italian Vegetable Cookbook Pay Day from lifelike to fancifulOver the ages, resourceful Italian cooks have devised countless ways to prepare vegetables all incredibly flavourful and simple. In this book, Italian cooking authority Michele Scicolone shares recipes that she gathered during years of travelling in Italy. Some, like Green Fettuccine with Spring Vegetable Ragu and Easter Swiss Chard and Cheese Pie, came from talented home cooks. Others, such as Stuffed Cremini Mushrooms, were passed down through her
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