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    Title :

    Recipes - Orange roughy with tropical fruit salsa; pork tenderloin doblados; tropical french toast; seared tuna with balsamic vinegar, garlic, and pine nuts; rack of lamb with dried cranberry sauce and tarragon-crusted acorn squash; cornish game hen with bing cherry sauce; roulade of chicken and shrimp with triad of roasted pepper sauces: southwestern pan-fried catfish with dried cherries and onions; grilled andouille sausage sandwich; pistachio tuna salad sandwich; and more.


    Published in:

    Restaurant hospitality ; 82 , 2 ; 78-88


    Publication date :

    1998



    Type of media :

    Article (Journal)


    Type of material :

    Print


    Language :

    English


    Classification :

    BKL:    83.72 / 83.71
    Local classification TIB:    770/7050