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September 12, 2007

Comments

heni@simplicity's table by the sea

Ironically I think the American and Europeanized version of the tadjine work and last longer then the clay ones here in Algeria. I myself prefer the cast iron ones mentioned in your post.

chat

It's great to have a review of tajines by an unbiased algerian chef! I'd love it if you could comment on some others like the Emile Henry that is advertised on your spot. Thanks!

Amy

It's great to have a review of tajines by an unbiased algerian chef! I'd love it if you could comment on some others like the Emile Henry that is advertised on your spot. Thanks!

my

This is my first visit to your blog and I kind of like it. Will introduced it to my family. Great.

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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