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Over 30 aromatic dishes for every occasion presented in six sections: Starters and Light Lunches; Meat and Poultry Dishes; Vegetable Dishes and Salads; Desserts and Drinks; Preserves and Dressings; and Cakes and Bakes. Includes enduring classics such as dill and potato cakes and delectable new combinations such as chicken with lemon balm, and duck with coriander. Every recipe has a beautiful color photograph of the finished dish. Helpful tips, techniques and information on herbs and their history.
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