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Mediterranean
and delicious sweets and preserves
With its uniquely multicultural
Her simple instructions and treasure chest of time-honored dishes will have you flawlessly re-creating the food you love―or have yet to discover
(Prospect Books) Peter Graham. Mourjou: The Life and Food of an Auvergne Village. Egyptian MediterraneanIllus. by Peter Campbell, incl. map of the region. Pictorial wrappers. First Paperback Edition. London: Prospect Books, 2004. Peter Graham laces recipes together with extended introductions which reflect on the life of the countryside, his travels around it, and his long residence in it. The food of the Auvergne exemplifies that regionality that is so special to the complex whole that makes up French cookery. It is an amalgam of influences exerted by
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