This is an abbreviated version of the award-winning and highly acclaimed second edition published in 2013, beautifully illustrated throughout, and displays the diversity of the region\'s traditional culinary practices, delicious and enduring.
Ingredients and cooking techniques indigenous to the region are fully explained, with practical ways for making them in the convenience o.
This edition contains 300 of the original 400 recipes, all tested and easy to follow, and covers all food categories.
This is an abbreviated version of the award-winning and highly acclaimed second edition published in 2013, beautifully illustrated throughout, and displays the diversity of the region\'s traditional culinary practices, delicious and enduring
