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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Comment by Laura on December 22, 2009 at 12:23am
Looks delicious !

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