Fresh FoodCompiles facts, tips, and recipes to help novice and experienced cooks recognize the freshness of a product, choose items of the finest quality, and store and use nutritional fresh foods |
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Amount to buy apple apricots artichoke Arugula avocado baked banana bay leaf beans beef bird boiling braised broiled Brussels sprouts butter cabbage calories celery cheese cherimoya chicken chopped clams cold color contains cooking crab cream crisp delicious Dietary information dish eaten eating eggplant endive fillets fish flavor flesh fresh fruit garlic grapefruit green ground grown heat herbs inches kohlrabi lamb leaves loin margarine meat melon milk minutes nectarine nuts onion orange ounces 100 g oven oysters panfried parsley peach Peak season pears peel pepper phosphorus pineapple pork potatoes poultry pound 454 g Preparation and serving refrigerator remove ripe ripen roast Rutabagas salad salt sauce scallops seeds shell sirloin skin sliced soft soup spinach steaks stew Storage stored sugar sweet tablespoons taste teaspoon temperature tender texture tomatoes varieties veal vegetable vitamin Wash yellow yogurt
Bibliographic information
| Title | Fresh Food |
| Editor | Sylvia Dworsky Rosenthal |
| Publisher | Tree Communications, 1978 |
| Original from | Cornell University |
| Digitized | Oct 30, 2008 |
| ISBN | 087690276X, 9780876902769 |
| Length | 256 pages |
| Subjects | › House & Home / General |
| Export Citation | BiBTeX EndNote RefMan |