Advertisement
1
PortionEasy
By Graham Kerr
Published 1966
Have you ever stopped to consider how interesting is the choice of titles for food, for example, the word “broiled” when applied to steak. It is so much more appetizing than the word “fried, ” and yet I’m certain that in seven out of ten cases where “broiled” steak is served, it is in fact “fried.” I believe that unless you have a really exce