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Contact
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Laura Brehaut

Keeping it simple

‘Vegetables are the star of the page and the star of the plate,’ says chef Eric Ripert

— Keeping it simple with Eric Ripert
— Cook this: Grandma's byaldi from Vegetable Simple
— Cook this: Romaine Caesar gratin from Vegetable Simple
— Cook this: Pistou from Vegetable Simple 
IN PRINT:
National Post: September 4, 2021; page WP2

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