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3 Contributors

“The Mediterranean. The very name conjures up lore and legends, shades of blue under a radiant sun, a rich history. More than a body of water, it is the meeting place of peoples and traditions, stories and riches. Maria from Italy and Claude from Lebanon come together to uncover recipes from the past, as well as contemporary dishes, with one thing in common: beans. Healthy and versatile, beans feature greatly in the Mediterranean kitchen. After Lentils and Chickpeas, the third book Beans and Friends, from the collection Les méditerranéennes, completes the series on pulses, celebrated by the UN when it proclaimed 2016 the International Year of Pulses. “

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