Juice it up

Berkoff, Nancy
May 2004
FoodService Director;5/15/2004, Vol. 17 Issue 5, p80
Trade Publication
Considers the use of vegetable and fruit juices in cooking. Secret of chefs in producing savory and sweet, lowfat sauces with fruit and vegetable juices; Options on serving vegetable coulis; Versatility of an orange juice; Benefits of adding tomato juice to menu items.


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