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    A Good Egg Book

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    • ABOUT BLOOD
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    • HOME
    • ABOUT BLOOD
    • SHOP
    • ABOUT US
    • WHERE TO BUY
    • FAQs

    Blood makes a tight case for using this abundant but often discarded ingredient.

    Through historical, science-based and cultural contexts, Jennifer McLagan demystifies the art of cooking with your butcher’s most misunderstood product, in less than 90 pages.

    Includes 2 dozen copiously tested recipes and line drawings throughout.

    • HOME
    • ABOUT BLOOD
    • SHOP
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