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  • Episode 242
  • 28 min

From Marrakech to Reykjavík

  • The Menu
  • Episode 242
  • 28 min

A new approach to Moroccan cuisine, Icelandic chef-broadcaster-entrepreneur Solla Eiríksdóttir’s top raw-food recipes and Daniel Eddy of Manhattan’s Rebelle restaurant on what it takes to prepare French food for the discerning New York public.

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