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This philosophy, which Gioetta has believed in since she first learned about food as child in northern Italy, results in dishes like Asparagus Salad with Potato Anchovy Dressing, Sauteed Radicchio in Olive Oil, and Spinach Frittata. Each chapter features information on how to choose, store, and cook a single vegetable, as well as a listing of compatible flavors to complement it in dishes of your own.
The perfect cookbook for everyone whose culinary ambitions are awakened by the overflowing produce stands and bountiful gardens of summer.
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