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August 22, 2007

Comments

cookworm

Thank you for this. I've come across many tagine recipes both in and outside of North African cookbooks, and some of the differences seem surprising. I'm wondering what you think is acceptable as far as expanding and conscientiously updating the traditional, versus disrupting the spirit of the dish altogether.

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Culinary School Pasadena and Los Angeles

Culinary School Pasadena and Los Angeles

Los Angeles Culinary Arts School

School of Culinary Arts in California