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A Long and Messy Business


These recipes and essays, first published in the Financial Times, are a distillation of Rowley Leigh s forty years as both a professional chef and a home cook. They detail with precision and wit how to cook and enjoy both unusual and familiar ingredients through the seasons.

With Leigh’s succinct wine recommendations and over 120 recipes, this is a book to get messy with overuse in the kitchen and to pore over in an armchair with a glass of the author’s beloved Riesling close to hand.

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