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Transitional Gastronomy - Wild Food Cuisine

Steamed wild radish pods in a reduced lemonade berries sauce

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Added by Pascal B.
on Jun 10, 2011.
 

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  • Pascal B.

    Part of Transitional Gastronomy is about making great food with the bounty surrounding us (wild food) and local sourcing (our garden for example). Great food can be made outside the usual food channels.

    or cancel

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