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The produce chef
by
About this book
Matt is an exciting chef willing to explore wild ingredients and meats and discover a lot more from the traditional favourites. From snakes to crabs and kangaroos, the recipes are delicious modern takes on old and new favourites, including crocodile, braised wallaby, snakes, quail eggs, abalone and yabbies.
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OpenLibrary
OL24709115W
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OpenLibrary
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