TITLE

Lasagna

AUTHOR(S)
Goode, J. J.
PUB. DATE
November 2008
SOURCE
Details;Nov2008, Vol. 27 Issue 2, p48
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
The article talks about lasagna, which is being freed from its rudimentary-red-sauce image. It is noted that some chefs are tweaking tradition by using delicate homemade pasta or inventive tomato sauces. Meanwhile others are deviating from the standard, slipping in seasonal ingredients like butternut squash and unusual meats like quail.
ACCESSION #
35478799

 

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