TITLE

Pour It In

AUTHOR(S)
Weisberg, Karen
PUB. DATE
December 2005
SOURCE
FoodService Director;12/15/2005, Vol. 18 Issue 12, p30
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article offers a look at how beverages such as juice, soda, beer and wine are being used by chefs in cooking and baking because of their intense flavor and healthful profiles. The increase in the number of culinarians who incorporate beverages into recipes is caused by the influence of training seminars and conferences. Such is the Culinary Institute of America which sponsors and hosts a growing number of annual training sessions and often puts the spotlight on citrus. INSETS: The cold coffee imperative;Beverage cooking tips.
ACCESSION #
20277863

 

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