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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added American amount apple baked beans beef bird boiling broiled brown butter called calories cheese chicken chopped cold color contain cooking covered crab cream delicious Dietary information dish eaten eating firm fish flavor flesh fresh fruit grade green ground grow grown heat herbs inches Italy juice keep known lamb leaves lemon less look meat medium milk minutes nuts onion orange ounces oven peach Peak season pears peel pepper pieces plant popular potatoes pound Preparation and serving refrigerator remove ripe roast root salad salt sauce seeds Selection serving shell side sirloin skin sliced soft sold steaks stem stew Storage stored sugar sweet tablespoons taste temperature tender trees turn United usually varieties vegetable vitamin Wash whole yellow
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 |