TITLE

Juice it up

AUTHOR(S)
Berkoff, Nancy
PUB. DATE
May 2004
SOURCE
FoodService Director;5/15/2004, Vol. 17 Issue 5, p80
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
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.
ACCESSION #
13319474

 

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