Discusses flour, pasta, rice, dairy products, condiments, canned foods, herbs, spices, coffee, tea, and baking ingredients, rates a variety of brand names, and includes selected recipesIt can also be used in recipes calling for cooking chocolate. ... Those chocolates with a great deal of cocoa butter have a low viscosity rating and will be thinner; they are usually the European couvertures. ... allowed to be called chocolate, since it contains no cocoa solids, although popularly it is known as aquot;white chocolate.
|Title||:||Tastings--the best from ketchup to caviar|
|Author||:||Jenifer Harvey Lang|
|Publisher||:||Crown Pub - 1986-12-03|