The Quotidian Cook
Natural cooking for the daily adventurer
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Alf Mota: On Contemporary Macrobiotics
On Fermentation with Sandor Katz
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Ginger Pickles
Chickpeas with quinces stew
Beet Carpaccio
Essene bread
Sicilian caponata
Pine nut Parmesan
Dark Chocolate Mousse
Spelt berries with greens
Raw zucchini hummus
Polenta and sage flatbreads
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