TITLE

Thinking out of the box

AUTHOR(S)
Weisberg, Karen
PUB. DATE
October 2003
SOURCE
FoodService Director;10/15/2003, Vol. 16 Issue 10, p50
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Presents tips for food-service operators on variations in cooking turkey meat. Background on the popularity of turkey among consumers in the U.S.; Ways of preparing turkey for cooking, according to chef Russell DeCesare; Types of dishes to serve with turkey meat; Advice on making turkey gravy.
ACCESSION #
11216299

 

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