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| PDF Title : | On Food and Cooking |
|---|---|
| Total Page : | 3160 Pages |
| Author: | Harold McGee |
| PDF Size : | 6.6 MB |
| Language : | English |
| Publisher : | SimonSays.com |
| PDF Link : | Available |
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On Food and Cooking : The Science and Lore of the Kitchen – Book
Like its cousins the pecan and hickories, the walnut is the stone of a thin-walled fruit, the edible portion being two-lobed, wrinkled cotyledons. Walnuts are exceptionally rich in omega-3 polyunsaturated linolenic acid, which makes them nutritionally valuable but also especially liable to become rancid; they should be kept in the cold and dark.
On Food and Cooking : The Science and Lore of the Kitchen PDF
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