« Les Traductions | Main | Djouaz el Hummus, Algerian Chick Pea Soup, Potage de Pois Chiches »

September 19, 2005

Comments

brigitte

tes boulettes me font très très envie
dommage que tu sois si loin .........
amitiées

Rachel

I'm so excited to discover this blog... I lived in Morocco for two years and learned how to cook a lot of Moroccan food from my in-laws... I'm curious to compare the similarities and differences between Algerian and Moroccan cuisines, nshuf l'farq baynhum... l'deed!

Andre

Innovative dish, yet it is so ancient. Never would have thought of such a simple combination.

Farid, your recipes of traditional Algerian dishes are magnificent.

Jilal

A yemmA yemma ezzietoun lakhder bel batata ya la h'beb

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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