This session offers up some deliciously different perspectives on food, cooking, and culture. Joan Nathan's latest, Quiches, Kugels, and Couscous, discovers Jewish cooking in France; Lisa Abend tells the behind-the-scenes story of famed Spanish restaurant elBulli in The Sorcerer's Apprentices; Anka Muhlstein reveals how Honore Balzac used food to describe class and character in Balzac's Omelette; while Yankee Magazine food editor Amy Traverso lends an American flavor with The Apple Lover's Cookbook. Hosted by Boston Magazine executive editor Donna Garlough. Sponsored by Boston Magazine.