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How I Taught My Brother To Cook
Improvisational Tuscan-Provençal-Catalan Cookery (and other good stuff to eat)
In the south of France where the beef graze in the salt flats of the Mediterranean, the lean beef is pot-roasted with lots of red wine, bay, olives, shallots, cloves, nutmeg, and thyme
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Added by John Barrows
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