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Austin Bush In Marseille, I particularly enjoyed witnessing the enthusiasm and pride of the next generation of the city’s North African cooks as they shared the cuisine of their parents and grandparents. It was also a special moment when I finally got to taste high-quality harissa, having previously only tried the stuff that comes in a tube. MARSEILLE, P. 46 Chawadee Nualkhair Generations of Thai chefs have found uses for every part of the coriander plant, from its leaves and stems to its roots ...