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This book explores Tuscany through its authentic meat cuisine, focusing on sustainability rather than just cypress trees or medieval art. It features 40 simple and solid recipes by award-winning Stefano Bencistà Falorni, along with intriguing insights into animals, nature, the environment, and Tuscan farming culture.
Buchkauf
Never well done Tales and recipes from Fark to Fork Toscana, Guido Cozzi
- Sprache
- Erscheinungsdatum
- 2021
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- (Hardcover)
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