The Not-So Red Ripe Round Tomato PDF Download

Author: Brian R. Wilson
Publisher: Mascot Books
ISBN: 9781643072319
Category : Juvenile Fiction
Languages : en
Pages : 38

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Not all tomatoes are big, red, ripe, and round. And that's a good thingƒ‚‚]ƒ‚‚€ƒ‚‚]

Author: New Jersey Agricultural Experiment Station. Botanical Dept
Publisher:
ISBN:
Category : Gardening
Languages : en
Pages : 542

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Author:
Publisher:
ISBN:
Category : Biology
Languages : en
Pages : 258

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Author: Arthur Allen
Publisher: Catapult
ISBN: 1582436770
Category : Cooking
Languages : en
Pages : 293

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Book Description
The tomato. As savory as any vegetable, as sweet as its fellow fruits, the seeded succulent inspires a cult–like devotion from food lovers on all continents. The people of Ohio love the tomato so much they made tomato juice the official state beverage. An annual food festival in Spain draws thousands of participants in a 100–ton tomato fight. The inimitable, versatile tomato has conquered the cuisines of Spain and Italy, and in America, it is our most popular garden vegetable. Journalist Arthur Allen understands the spell of the tomato and is your guide in telling its dramatic story. He begins by describing in mouthwatering detail the wonder of a truly delicious tomato, then introduces the man who prospected for wild tomato genes in South America and made them available to tomato breeders. He tells the baleful story of enslaved Mexican Indians in the Florida tomato fields, the conquest of the canning tomato by the Chinese Army, and the struggle of Italian tomato producers to maintain a way of life. Allen combines reportage, archival research, and innumerable anecdotes in a lively narrative that, through the lens of today's global market, tells a story that will resonate from greenhouse to dinner table.

Author: New Jersey Agricultural Experiment Station
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 574

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Author: New Jersey Agricultural Experiment Station. Botanical Dept
Publisher:
ISBN:
Category : Botany
Languages : en
Pages : 752

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Author: New Jersey. State College. Agricultural Experiment Station
Publisher:
ISBN:
Category :
Languages : en
Pages : 576

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Author: John L. Hess
Publisher: University of Illinois Press
ISBN: 9780252068751
Category : Cookbooks
Languages : en
Pages : 420

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This classic barbeque of our foodways is as valid and as savory today as when it first tickled ribs a generation ago. Based on the superlative authority of John L. Hess, onetime food critic of the New York Times, and Karen Hess, the pioneering historian of cookery, The Taste of America is both a history of American cooking and a history of the advice smiling celebrity cooks have asked Americans to swallow. The Taste of America provoked the cooking experts of the 1970s into spitting rage by pointing out in embarrassing detail that most of them lacked an essential ingredient: expertise. Now "Kool-Aid like Mother used to make" has become "Kool-Aid like Grandmother used to make," and a new generation has been weaned on synthetic food, pathetic snobbery, neurotic health advice, and reconstituted history. This much-needed new edition chars Julia Child ("She's not a cook, but she plays one on TV"), chides food maven Ruth Reichl, and marvels at a convention of food technologists (whose program bore the slogan "Eat your heart out, Mother Nature"). Delectable reading for consumers, reformers, and scholars, this twenty-fifth anniversary reissue of The Taste of America will serve well into the new millennium.

Author: Marya Schechtman
Publisher: Oxford University Press
ISBN: 0198835256
Category : Philosophy
Languages : en
Pages : 145

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This VSI is a multidisciplinary approach to central questions about the nature and existence of the self. It engages millennia-old questions about the self as well as modern research to produce new perspectives on both academic questions about the self and the more immediate practical, everyday puzzles about the self that concern us all.

Author: Oretta Zanini De Vita
Publisher: W. W. Norton & Company
ISBN: 0393241513
Category : Cooking
Languages : en
Pages : 424

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Winner of the International Association of Culinary Association (IACP) Award The indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them. Pasta is so universally popular in the United States that it can justifiably be called an American food. This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of unusual but no less traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to name but a few. Anyone who cooks or eats pasta needs this book. The straightforward recipes are easy enough for the inexperienced, but even professional chefs will grasp the elegance of their simplicity. Cooking pasta the Italian way means: Keep your eye on the pot, not the clock. Respect tradition, but don’t be a slave to it. Choose a compatible pasta shape for your sauce or soup, but remember they aren’t matched by computer. (And that angel hair goes with broth, not sauce.) Use the best ingredients you can find—and you can find plenty on the Internet. Resist the urge to embellish, add, or substitute. But minor variations usually enhance a dish. How much salt? Don’t ask, taste! Serving and eating pasta the Italian way means: Use a spoon for soup, not for twirling spaghetti. Learn to twirl; never cut. Never add too much cheese, and often add none at all. Toss the cheese and pasta before adding the sauce. Warm the dishes.Serve pasta alone. The salad comes after. To be perfectly proper, use a plate, not a bowl. The authors are reluctant to compromise because they know how good well-made pasta can be. But they keep their sense of humor and are sympathetic to all well-intentioned readers.