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2 Contributors

The Mediterranean. More than a body of water, it is a melting pot of peoples and traditions.
Maria from Italy and Claude from Lebanon come together to bring recipes from the past as well as contemporary dishes, with one thing in common: the humble lentil. This tiny pulse has a few tricks up its sleeve, from its many nuanced variants and nutritional benefits to a wide array of cooking methods. As the first in a new series of books from the Collection "Les Méditerranéennes", which highlight the similarities and differences at the heart of Mediterranean cuisine, this book brings together both timeless classics and contemporary culinary staples from the region. The authors paint a vivid picture using anecdotes and tips, photography and local knowledge to bring this fabulous ingredient to life.

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