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and photographs
and it is home to one of the highest concentrations of Michelin-starred restaurants in the world
Kennedy shares the secrets of true Mexican flavor: balancing the piquant taste of chiles with a little salt and acid
has been teaching Americans how
Tatyana Nesteruk learned the art of honoring tradition while also making the recipes accessible for the modern home cook
The Saffron Tales: Recipes from the Persian Kitchen (Yasmin Khan) 1920's and photographsArmed with little more than a notebook and a bottle of pomegranate molasses, and fueled by memories of her family's farm in the lush seaside province of Gilan, British Iranian cook Yasmin Khan traversed Iran in search of the most delicious recipes for this Persian cookbook. Her quest took her from the snowy mountains of Tabriz to the cosmopolitan cafs of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists,
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