Library
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Summary
In many of today’s top restaurants, diners are facing dishes made with fruits and vegetables they've never seen before. The sorbet is made with prickly pear; the salad is a symphony of edible flowers; and greens have foreign names like mizuna and radicchio.
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Details
Organization
University of Arizona Department of Agricultural and Resource Economics Publisher
University of Arizona Published
1995 Material Type
Written Material -
Filed Under
