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Chapters cover the basic food groups and courses and include "Vegetables and Salads" and "Pulses, Grains and Pastas." The recipes in these chapters are particularly tempting, such as Spiced Avocado and Strawberry Salad, Summer Pea and Sage Risotto, and Tagliatelle with Fennel, Bell Pepper, and Tomato. Desserts aren't neglected, and Baked Apples and Figs and Iced Minted Blackberry Soufflés, among others, should satisfy end-of-meal appetites without broadening waistlines. Illustrated with color photos throughout and including food and preparation tips, dish variations, and other useful material, the book offers up-to-date dining from one of the world's most respected culinary practitioners. --Arthur Boehm
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