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Quiches, kugels, and couscous
Joan Nathan · 2010 · 387 pages
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About this book
A celebration of Jewish cuisine in Paris, Alsace and the Loire Valley describes the author's visits to regional marketplaces and home kitchens, where she discovered thriving Jewish-French culinary traditions shaped by centuries of international influence.
Appears in these reading paths
The Best Books on Jewish Cooking
Beginner10books89 hrs5 stages
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