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Classic Cuisine of Provence
A rich and colorful presentation of the warm, earthy foods of Provence. The great strength of this cooking lies in the use of abundant local produce, and these classic recipes feature tomatoes, zucchini, garlic, eggplant, and other regional delights. Full-color illustrations.
Paperback, 143 pages
Published August 1st 1993 by Ten Speed Press
(first published 1993)
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