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"Multi-Purpose Food" - invented by Dr. Henry Borsook, a biochemistry professor at the California Institute of Technology in the 1940"s. It is made up largely of soya bean grits fortified with vitamins and minerals. Like most soya-based products, the bland tasting powder assumes the taste of whatever it is cooked with.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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