With its entertaining and multilayered approach that Nathan’s readers have come to expect, the book also provides a well-researched and fascinating look at 2,000 years of Jewish history in France. Nathan applies her culinary detective skills to sniffing out the Jewish influence on French cuisine, and vice versa, and takes readers on a journey that ranges from Alsatian pot-au-feu to Moroccan adafina (French and Moroccan meat stews). Perhaps best-known for her PBS television series, “Jewish Cooking in America with Joan Nathan,” Nathan is the award-winning author of 10 cookbooks. She is a regular contributor to The New York Times Food Arts Magazine and Tablet Magazine, among other publications.
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