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Marks is a food historian, cookbook writer, and former teacher and lecturer on ethnic foods at the Asia Society, the Smithsonian Institution, and New York University.
Marks is a food historian, cookbook writer, and former teacher and lecturer on ethnic foods at the Asia Society, the Smithsonian Institution, and New York University. See less
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The Indonesian Kitchen
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Sephardic Cooking: 600...
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The Burmese Kitchen: Recipes...
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Having been born and razed in Surabaya, Java, I am quite familiar with most recipes and the Malay language. This was like "coming home" for me.
I liked the way Mr. Marks has arranged the contents ... Read More
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