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Gill Meller’s Root, Stem, Leaf, Flower is a true celebration of seasonal vegetables and fruit, packed with 120 simple and surprisingly quick vegetarian recipes.
This is a cookbook about making the most of the land’s bounty in everyday cooking: the crunch of carrots, celeriac and beetroot, springtime stems such as asparagus and rhubarb, leaves of every hue (kale, radicchio, chard) and the blossoms that become the fruits of autumn.
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