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The recipes are unpretentious and seasonal highlighting Alexs belief that cooking the food of Provence is about simplicity good ingredients and generosity of spirit. Lovingly described the recipes evoke the South of France with their warmth and flavour; from Bouillabaisse and Autumnal Grand Aoli to a Tomato and Tapenade Tart and Nougat Ice Cream with Fennel Biscuits.
VERY EASY TO UNDERSTAND RULES USABLE WITH MOST SCALES AND MODELS
We started using it as an alternative to 40k. most unit types can be found in this book.
lots of optional rules and unit upgrades.
no rules for super heavy giant robots or massive tanks but I'm sure they will think of something