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A Good Ending.
- Source :
-
New York Times Magazine . 3/20/2016, p44-46. 2p. - Publication Year :
- 2016
-
Abstract
- The article offers the author's insights on a brief history of caramelized oranges in 1970. Topics discussed include the book "Bitter: A Taste of the World's Most Dangerous Flavor, With Recipe," by Jennifer McLagan, the instruction for making caramelized oranges wrote in the book "Italian Food," by Elizabeth David, and the author's style of caramelized oranges cooking with saffron. A recipe for caramelized citrus is presented.
- Subjects :
- *ORANGES
*SAFFRON (Spice)
*COOKING
Subjects
Details
- Language :
- English
- ISSN :
- 00287822
- Database :
- Academic Search Index
- Journal :
- New York Times Magazine
- Publication Type :
- Periodical
- Accession number :
- 113895462