You Put What In My Dessert? Tapa blanda - 2011

Publication Consultants, 2011-06-27. Paperback. New. 0.4000 in x 8.3000 in x 5.3000 in.

Publication Consultants, 2011. Paperback. New. 80 pages. 8.50x5.50x0.19 inches.

New. New Book; Fast Shipping from UK; Not signed; Not First Edition; The You Put What In My Dessert?.

“Anchorage, Alaska”: Publication Consultants, 7/1/11. First Edition. Perfect Bound. Like New/Like New. “Cabbage has been heralded as a cancer inhibitor in the Journal of Agricultural and Food Chemistry, is loaded with vitamin C, only has 11 calories per serving, and may be added to enhance almost any recipe. It can be fried, boiled, baked, frozen, canned, or dried, and then ground in a food mill and used to thicken soup. Making it into sauerkraut is an added bonus because it is ready to us--as you will find in You Put What In My Dessert?. Sauerkraut got its start more than 2,000 years ago when the laborers building the Great Wall of China pickled cabbage in wine to supplement their diet. Genghis Khan came along and liked it so much he took it back to fortify his Tartars as they plundered their way through Europe. The Germans enjoyed the pickled cabbage and named it sauerkraut, meaning sour cabbage. Captain Cook knew of its importance when he carried sauerkraut on his ships to ward off scurvy.… Leer más

Paperback / softback. New.

paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book.