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Why did she choose food and hunger she was asked
" A rare survivor from over a century ago
In The Mountain Baker
in London’s Notting Hill
(Japanese) Colette Rossant. Colette's Japanese Cuisine. Intro. by Calvin Trillin. Environment with over 110x7, jacket. First Edition. Tokyo: Kodansha, [1985]. Rossant's love and respect for Japanese cuisine comes through in the book, with a wonderful introduction by food writer Calvin Trillin. Fading to jacket spine, else very good. (73)
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