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Acclaimed food writer Paola Gavin takes the reader on a culinary journey through more than twenty countries from Morocco to India uncovering a myriad of traditional vegetarian dishes that play such an important part role in Jewish cooking. When Jews arrived in the Promised Land they became farmers and agriculturists, growing wheat, barley, rye and millet. Their diet was mainly vegetarian
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Jewish Vegetarian Cooking, Paola Gavin
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- Année de publication
- 2017
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