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  • Crump and co-author Bettina Schormann, Ancaster???s pastry chef, take us through a year of cooking using primarily ingredients from Krucker???s farm. (They bring in ingredients such as citrus fruit and meats from other sustainable producers.) Divided by season into four chapters, and filled with Edward Pond???s vibrant on-site and studio photography, the book offers the sort of recipes one may not
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