Age-old culinary tradition

Weisberg, Karen
January 2004
FoodService Director;1/15/2004, Vol. 17 Issue 1, p41
Trade Publication
Discusses the efforts of business-and-industry operators to incorporate some popular elements of Mediterranean foods into their menus. Mediterranean foods that convey the mystique of culinary traditions; Advice from Andrew Whitcomb, executive chef for Whitsons Food Service, on preparing souvlaki menu; Uses of baba ghanoush; Suggestions on preparing tabbouleh, a Lebanese dish.


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