Annual Report of the Connecticut Agricultural Experiment Station PDF Download
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Author: Connecticut Agricultural Experiment Station
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 542
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Book Description
Author: Connecticut Agricultural Experiment Station
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 542
Get Book Here
Book Description
Author: Connecticut Agricultural Experiment Station
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1072
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Book Description
Author: Connecticut Agricultural Experiment Station
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 518
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Book Description
Author: Connecticut Agricultural Experiment Station
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 368
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Book Description
Author:
Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 168
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Book Description
Author: Connecticut Agricultural Experiment Station
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1134
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Book Description
Author: U.S. Office of Experiment Stations
Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 1094
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Book Description
Author: United States. Office of Experiment Stations
Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 2162
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Book Description
Author: Imperial Institute (Great Britain)
Publisher:
ISBN:
Category : Great Britain
Languages : en
Pages : 580
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Book Description
Author: Andrew F. Smith
Publisher: Univ of South Carolina Press
ISBN: 9781570031397
Category : Cooking
Languages : en
Pages : 272
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Book Description
When Andrew F. Smith began researching the heritage of America's favorite condiment, he uncovered the makings of a great story: exotic and mysterious beginnings, unusual and colorful characters, evil adulterators and contaminators, strong-willed commercial competitors, high-minded government regulators, and, finally, a relentless quest for a global market. From his large store of historical ketchup recipes, Smith offers a representative sampling of the appetizing, the intriguing, and the outlandish. Reflecting the diversity of the condiment's myriad incarnations, the volume includes recipes for more than 110 ketchup varieties made from such unexpected ingredients as apricots, beer, celery, cucumbers, lemons, liver, raspberries, and rum.
