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Mediterranean cooking is exceptionally popular the world over, more so than almost any other regional style. Pizza and pasta, paella and tortillas, bouillabaisse and creme brulee - all of these have long become part of our repertoire of recipes. For each and every dish, one of the experienced chefs native to the region divulges their best tips for preparing it, along with ...more
Hardcover, 800 pages
Published October 15th 2008 by H.F. Ullmann
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