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The produce chefThe produce chef

The produce chef

Matt Clark

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.

Details

OL Work ID
OL24709115W

Subjects

Australian CookingCookingWild foodsFormulas, recipes

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Book data from Open Library. Cover images courtesy of Open Library.