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and decorations
and techniques
for the production of salt
and grains—and a rich cooking tradition that makes the most of them
SIGNED by the author on the front free endpaper
Cooking the East African Way (Bertha Vining Montgomery, Constance R. Nabwire) Wild Fermentation and decorationsFeaturing the cooking of several East African countries Ethiopia, Uganda, Kenya, and Tanzania discover the significance of the two main meals eaten daily in each of these countries.
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