George Blanc knows ingredients, particularly vegetables. In an era where artisanal and local are buzzwords, it is certainly great to thumb through a book driven by impeccable, unadulterated ingredients. George Blanc’s book, *The Natural Cuisine of George Blanc*, brings ingredients to life. It is amazing to think this book was published in English in 1987. Blanc truly captures the essence of ingredients and shares them openly in this book. Not only is this a massive coffee table book (it is), but a book in which ideas and thoughts seem to jump from the pages.
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