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Our attitude towards food is changing. Soon it won't simply be considered sensible to care about how and what we cook and how much we waste, it will be unacceptable not to. Henry shares her philosophy and her recipes for using the earth's bounty i...
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Contents
Introduction -- The roast and "les restes" -- Vegetable love -- Cut and dried -- Good grains -- Fine fish -- Rediscovered cuts -- Soup, beautiful soup -- Where the wild things are -- Sweet fruitfulness -- Crusts and crumbs -- Eggs is eggs.