Schmaltz is found in the cuisine of Central Europe and the United States of America, particularly associated with Ashkenazi Jewish cuisine. Waterfowl fat is also used in the cuisine of southwestern France.
Due to cross-cultural influences...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.