Sheri Castle is an award-winning professional food writer, culinary instructor and public speaker. There’s so much more to these blush-colored stalks than pie, as author Sheri Castle has proven with volume 20. Through recipes as varied as pork chops with rhubarb pan dressing and rose-rhubarb trifle, Castle has shown us that this springtime stunner deserves our year-round attention in the kitchen
-4.5" x 7.5" Length: 48 pages
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