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Food/cooking/nutrition

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So long sweetheart

Article Abstract:

The importance and idea of savory course, which is a civilized arrangement of eating is mainly inherited from Britishers. The savory fashionable tables, variety of savory recipes and easiest ways of savory cooking are discussed.

Author: Thorne, John
Publisher: Conde Nast Publications, Inc.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 2003
United States, Evaluation, Brunches, Cookery, British, British cooking

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One man's meat

Article Abstract:

Bone marrow was eaten in Georgian England and Victorian eaters would scoop it out and spread it on toast.It is used by the French to give a glossy delicacy to sauces.

Author: Thorne, John
Publisher: Conde Nast Publications, Inc.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 2001
Health aspects, Research, Bone marrow, Food habits

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One knife, one pot: the tools that make the cook

Article Abstract:

Serious cooks tend to fall into two groups: knife cooks and pot cooks. The personal experiences of finding the right knife and the right pot are described.

Author: Thorne, John
Publisher: Conde Nast Publications, Inc.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 1999
Usage, Personal narratives, Knives, Cooks, Cookware

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