Tastings--the best from ketchup to caviar

Tastings--the best from ketchup to caviar

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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


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