Talk:Shakshouka: Difference between revisions

Here are the reliable sources<ref name="Gil Marks">{{cite book|author=Gil Marks|title=Encyclopedia of Jewish Food |url=http://books.google.com/books?id=gFK_yx7Ps7cC&pg=PA1673|year=2010|publisher=HMH |isbn=978-0-544-18631-6|page=1673}}</ref><ref name="Richard Hosking">{{cite book|author=Richard Hosking|title=Authenticity in the Kitchen Proceedings of the Oxford Symposium on Food and Cookery 2005|url=http://books.google.com/books?id=HflTVd898PAC&pg=PA133|year=2006|publisher=Oxford Symposium |isbn=978-1-903018-47-7|pages=133}}</ref><ref name="Anny Gaul">{{cite book|author=Anny Gaul, Graham Auman Pitts, Vicki Valosik|title=Making Levantine Cuisine Modern Foodways of the Eastern Mediterranean|year=2021|publisher=University of Texas Press |isbn=978-1-4773-2459-2|pages=175-178}}</ref> that I found so far. I cited the first two yesterday and I'm evaluating a fourth. I also intend on allocating some time this weekend to search for some more. If you know of any other RS (of the same calibre) that should be considered, please do not hesitate to share. [[User:M.Bitton|M.Bitton]] ([[User talk:M.Bitton|talk]]) 00:19, 20 April 2024 (UTC)

 

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