OXFORD WORLD's CLASSICS Stephane Mallarme Collected
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Product Catalogue
PRODUCT CATALOGUE With our new gastronomy Made in Italy 060006545 ASPARAGI SURG. 060007129 CARCIOFI A VERDI MEDI KG.1 SURG. SPICCHI SURG. KG.4X2,5 020 - FROZEN VEGETABLE £6,60 KG £5,15 KG Vat 0 % Vat 0 % Case 10 KG Case 10 KG Unit 1 KG Unit 2,5 KG 050204260 FRIARIELLI 060008515 FUNGHI 060005306 FUNGHI PORCINI FOGLIA A FOGLIA 5X1 SURG. GRANMISTO 10% PORCINI CUBETTI KG.1 CONG. SURG. £2,86 KG £4,23 KG £10,06 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 6 KG Case 6 KG Unit 1 KG Unit 1 KG Unit 1 KG 060006562 FUNGHI PORCINI 050201050 FUNGHI PORCINI 060006564 MELANZANE INTERI KG.1 SURG. LAMINA KG.1 CONG. GRIGLIATE SURG.KG.5X1 £13,06 KG £17,50 KG £4,27 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 4 KG Case 5 KG Unit 1 KG Unit 1 KG Unit 1 KG 060006955 PAREN 060003666 PAREN PEPERONI 060003568 PAREN PISELLI MINESTRONE 10 GRIGLIATI SURG.5X1 FINI EXTRA SURG.4X2,5 VERD.SURG.4X2,5 £2,20 KG £5,35 KG £3,17 KG Vat 0 % Vat 0 % Vat 0 % Case 10 KG Case 5 KG Case 10 KG Unit 2,5 KG Unit 1 KG Unit 2,5 KG 060000395 PAREN VERDURE 060008224 PAREN ZUCCHINE 060007457 PAREN ZUCCHINE PASTELLATE KG.2,5 CONG. GRIGLIATE SURG.5X1 PASTELLATE SURG. 4X2,5 £6,85 KG £4,79 KG £4,91 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 5 KG Case 10 KG Unit 2,5 KG Unit 1 KG Unit 2,5 KG 060009022 PATATE 050205344 PATATE STAY 060003689 SPINACI foglia a CROCCHETTE CILIN. -
How Many French Desserts Can You Name?
How Coming from This nutty French sandwich cookie is the area in its chewy, crunchy and perfect for a one- many 6 name, which bite snack. What is it? French dessert is filled with Macaron French sweet jam and Macaroon covered in a Éclair pretty lattice Madeleine Bichon au citron pattern? desserts Tarte des Alpes Chouquette 1 Puits d’amour Named after Which French dessert gets its name can you the mold it’s because it looks like a leaf but is popu- baked in, which larly called an elephant ear? puff-pastry name? dessert is filled Croissant with sweet Palmier almond cream? Financier 7 Tuile Merveilleux The French are known for their unique flavors, history and complicated techniques when it comes to food. But Pithivier when you really break it down, a lot of the processes they Dariole 2 use are the same that are used anywhere else. It comes Charlotte down to the amount of care put into the baking of a des- sert and the quality of ingredients. The art of pastry was This is a popular layer cake made with basically invented in France, and there are plenty of culi- almond and hazelnut meringue instead nary and pastry schools that primarily teach French cui- The name is a of a sponge. Can you name it? sine and technique. It’s no wonder that the most delicious and fancy desserts do come from France! combination of When you think of a traditional bakery case, it could be the main 8 Kouign-amann filled with heaping mounds of cream or frosting, but in component and Pain d’épices Canelé France, the shelves are filled with small pastries and des- serts that are uniform in size and shape and mesmerize the caramel sauce Floating Island Dacquoise you with how perfect they are. -
Savory Gourmet, Inc
Savory Gourmet, Inc Savory Gourmet is proud to present its new prestigious partner, a bakery and pastry expert: Bridor France. Inspired by the traditional knowhow of French artisans, Bridor France has been making quality pastries for 30 years and is now the worldwide leader. Bridor France offers only hydrogenated fat-free, French butter products. The long fermentation process involved gives them a wealth of flavor. Also, the vanilla used to make chocolate croissants comes from real vanilla pods, rather than artificial flavoring. Pre-proofed and pre-egg washed, ready-to-bake pastries are perfect for hotels and catering use. Breakfast Pastries Large ITEM PRODUCT NAME BAKING INSTRUCTIONS Sell Sell Unit CODE Unit Price Price BR33241 Croissant Butter Medium (2.20oz) 60gr 70ct Thaw before baking (15 min at CS $52.95 $0.75 350F) BR34000 Croissant Butter Large (2.80oz) 80gr 60ct Thaw before baking (18 min at CS $55.65 $0.93 350F) BR33624 Chocolate Croissant Large (2.50oz) 70gr 90ct Thaw before baking (17 min at CS $69.25 $0.77 350F) BR32951 Raisins Croissant Large (3.70oz) 100gr 60ct Thaw before baking (20 min at CS $72.75 $1.21 350F) BR34421 Almond Croissant (3.17oz) 60ct Thaw before baking (17 min at CS $87.75 $1.46 350F) BR30228 Large Apple Turnover (3.70oz) 52ct Thaw before baking (18 min at CS $59.50 $1.14 370F) BR34171 Butter Puff Dough Half Sheet (10.58 oz) 36ct Thaw before baking (17 min at CS $187.24 $5.20 375F) Savory Gourmet, Inc, 13720 S. Gramercy Place, Gardena, CA 90249 Phone: (310) 391-5422, FaX: (310) 572-4452 www.savgourmet.com -
Technological and Nutritional Evaluation of Sel-Roti
TECHNOLOGICAL AND NUTRITIONAL EVALUATION OF SEL-ROTI Dissertation Submitted to the Central Department of Food Technology, Institute of Science and Technology, Tribhuvan University, Nepal for the Award of Doctor of Philosophy (PhD) Degree in Food Technology. BY: SURENDRA BAHADUR KATAWAL Central Campus of Technology, Hattisar, Dharan, Sunsari, Nepal 20 May, 2013 i Recommendation This is to certify that Mr. Surendra Bahadur Katawal has completed dissertation entitled Technological and Nutritional Evaluation of Sel-roti for the award of Doctor of Philosophy in Food Technology under my supervision. To my knowledge this work has not been submitted for any other degree. Date: 16th April.2012. …………………. Prof. Dr. Dilip Subba Supervisor ii Declaration I hereby declare that the work presented in this dissertation has been done by myself and has not been submitted for the award of any degree. All the sources of information have been acknowledged by reference to the authors or institution. …………………. SURENDRA BAHADUR KATAWAL Central Campus of Technology, Hattisar, Dharan, Sunsari, Nepal 16th April, 2012 iii Acknowledgements I express my deepest gratitude to my guide Prof. Dr. Dilip Subba, Central Campus of Technology, Dharan, Nepal for his excellence guidance, encouragement, and valuable suggestions during this research work. I would like to express my sincere gratitude to Head of the Department and other staffs of Central Department of Food Technology, Dharan and Assistant Dean and laboratory and library staffs of Central Campus of Technology, Dharan for timely help and encouragement throughout the work. I would like to thank to Dean and the staffs of research section therein, of Institute of Science and Technology, T.U., Kirtipur, Kathmandu, Nepal for giving me the chance to do this research work. -
Observatoire Météo- Roldgique Agricole. —
Phot. J. Boyer. UN COIN D'UNE OASIS TUNISIENNE. asis . — Espace qui, au milieu des déserts, offre hauteur si possible, et l'on dispose les divers instruments, dont le premier de la végétation. est le baromètre; il doit être à l'abri des intempéries. Le second, le ther- L'existence des oasis est toujours liée à la pré- momètre, sera placé au N., à l'abri du soleil, à lm,30 du sol. La girouette sence de l'eau, amenée soit par des rivières des- doit être placée à l'extrémité d'un mât de 4 à 5 mètres de hauteur; elle est cendues des montagnes, soit par des puits — sou- constituée par une flèche indicatrice et une palette ou gouvernail ; on re- vent artésiens — qui vont chercher l'eau dans les commande la palette double, beaucoup plus stable. En dessous de la gi- nappes souterraines. De là la disposition générale rouette, on place une règle de bois horizontale, mobile, tournant sur son des oasis, que l'on trouve réparties en chapelets centre et dont l'axe est la tige verticale de la girouette ; deux cordes aident le long des vallées asséchées des déserts ou bien en à faire pivoter cette règle. Lorsqu'on veut établir la direction du vent supé- couronnes sur le rebord montagneux des dépres- rieur, on se place au pied du mât, en dessous de la règle, et on la fait coïn- sions désertiques. L'arbre essentiel des oasis est cider en la manœuvrant avec le mouvement du nuage. Une aiguille indi- le palmier-dattier, à l'ombre duquel les autres quant la direction N.-S., il est facile de voir par la directon de l'aiguille de arbres fruitiers (abricotier, figuier, grenadier, etc.), et même la canne à la girouette le courant inférieur et, par la règle orientée dans la direc- sucre, l'orge, la luzerne, etc., trouvent souvent des conditions favorables tion de la marche des nuages, le courant supérieur ; c'est celui dont on de végétation. -
The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks. -
Foodservice Catalog
Scrumptious! Decadent! Irresistible! With words like these, "word of mouth" has a whole new meaning. Croissants Pages 2–5 Danish & Puff Pastries Pages 6–7 Muffin Batters Pages 8–9 Breads Pages 10–15 Cookie Doughs Pages 16–17 Foodservice Desserts Catalog Pages 18–27 Perfect inside and out, the croissants of Vie de France are unforgettable and unequaled. We use only the highest-quality ingredients, including Grade AA butter and the finest milled flour. Our traditional fermentation process ensures the flakiest and best-tasting croissants available anywhere. The results of these efforts are authentic croissants that are truly legendary in the foodservice industry and beyond. With a full range of sweet and savory fillings available and a variety of forms to choose from, including frozen unbaked dough, pre-proofed, and thaw-and-serve, Vie de France has whatever Croissantsyou need, regardless of your skill level or time pressures. Jumbo Cinnamon Swirl Croissant Croissants Petit Curved Butter Croissant 2 3 CroissantsSpinach and Feta Croissant Almond Croissant Sweet Filled Demi Croissants Ham and Swiss Croissant 2 3 Frozen Unbaked Pre-Shaped Croissants Pack/Unit Gross Weight Case Product Code Weight per Case Code Omelette Croissants (made with margarine) 79357 Cheddar 48/4.8 oz 15.40 lb R 79358 Ham & Cheddar 48/5.3 oz 16.90 lb R 79375 Sausage & Cheddar 48/5.8 oz 18.40 lb R Sandwich Croissants (made with margarine) 79339 Ham & Swiss 54/4.8 oz 17.20 lb R 79342 Turkey & Swiss 54/4.8 oz 17.20 lb R Vegetable Croissants (made with margarine) 79350 Spinach -
Journal Officiel De La République Française
o Quarante-troisième année. – N 112 B ISSN 0298-2978 Samedi 13 et dimanche 14 juin 2009 BODACCBULLETIN OFFICIEL DES ANNONCES CIVILES ET COMMERCIALES ANNEXÉ AU JOURNAL OFFICIEL DE LA RÉPUBLIQUE FRANÇAISE Standard......................................... 01-40-58-75-00 DIRECTION DES JOURNAUX OFFICIELS Annonces....................................... 01-40-58-77-56 Renseignements documentaires 01-40-58-79-79 26, rue Desaix, 75727 PARIS CEDEX 15 Abonnements................................. 01-40-58-79-20 www.journal-officiel.gouv.fr (8h30à 12h30) www.bodacc.fr Télécopie........................................ 01-40-58-77-57 BODACC “B” Modifications diverses - Radiations Avis aux lecteurs Les autres catégories d’insertions sont publiées dans deux autres éditions séparées selon la répartition suivante Ventes et cessions .......................................... Créations d’établissements ............................ @ Procédures collectives .................................... ! BODACC “A” Procédures de rétablissement personnel .... Avis relatifs aux successions ......................... * Avis de dépôt des comptes des sociétés .... BODACC “C” Banque de données BODACC servie par les sociétés : Altares-D&B, EDD, Experian, Optima on Line, Groupe Sévigné-Payelle, Questel, Tessi Informatique, Jurismedia, Pouey International, Scores et Décisions, Les Echos, Creditsafe, Coface services et Cartegie. Conformément à l’article 4 de l’arrêté du 17 mai 1984 relatif à la constitution et à la commercialisation d’une banque de données télématique des informations contenues dans le BODACC, le droit d’accès prévu par la loi no 78-17 du 6 janvier 1978 s’exerce auprès de la Direction des Journaux officiels. Le numéro : 2,50 € Abonnement. − Un an (arrêté du 21 novembre 2008 publié au Journal officiel du 27 novembre 2008) : France : 367,70 €. Pour l’expédition par voie aérienne (outre-mer) ou pour l’étranger : paiement d’un supplément modulé selon la zone de destination ; tarif sur demande Paiement à réception de facture. -
Dcoder Faves Cookbook Introductory Note If There’S One Thing We Can Thank COVID-19 For, It’S the Fact That We’Re All Cooking More (Or at Least Eating More)
dcode dcoder faves cookbook Introductory Note If there’s one thing we can thank COVID-19 for, it’s the fact that we’re all cooking more (or at least eating more). Table of Contents Introductory Note 2 Table of Contents 2-3 Breakfast 4 Marc’s Perfect, Healthy Banana Pancakes 4 Rebecca’s Beautiful Baked French Toast Casserole with Streusel 5 Appetizers 6 Anmol’s Astounding Gobi Manchurian 6-7 Roger’s Fit-for-a-King Korean Japchae 8-9 Lauren’s Golden Caramelized Onion and Goat Cheese Tartlets 10 Meg’s Creamy White Beans with Herb Oil 11 Lauren’s Crispy Roasted Broccoli with Tahini Sauce 12-13 Main Dishes 14 Riya’s Popular Paneer Kathi Roll 14-15 Kevin’s Fabulous Mac & Cheese 16 Nick’s Peachy Prosciutto Pizza 17 Helen’s Heavenly Sheet Pan Pizza with Brussel Sprouts and Salami 18-19 Melissa’s Hearty Roasted Vegetable Moussaka 20 Helen’s Crazy Good Curry Sausage Couscous 21 Shonneri’s Big Mac Sloppy Joes (with Secret Sauce!) 22-23 Lauren’s Mayan-Spiced Chicken Burgers 24-25 David’s Savory Soy-Ginger Dinner Scramble 26-27 2 Main Dishes (continued) Julia’s Juicy Dumplings 28-29 Meagan’s Easy One Pan Mexican Quinoa 17 30 Sarah’s Delish Moroccan Fish 31 Meg’s Scrumptious Salmon Roasted in Butter 32 Nathan’s Flavourful Walnut Crusted Artichokes 33 Meg’s Simple Shrimp in Green Sauce 34 MB’s Savory Mushroom and Caramelized Onion Galette 35-36 Desserts 37 Terry’s Terrific Guava-Challah Bread Pudding 37 Megan (M3)’s Moist Raspberry-Ricotta Cake 38-39 Lauren’s Bright Blueberry Cake with Almond and Cinnamon 40 MB’s Absolutely Delectable Apple Pie 41 Clare’s -
Recipe Collections
Edward R. Hamilton Bookseller Company • Falls Village, Connecticut A special selection of Cooking Instruction – Recipe Collections – Low Fat & Healthy Cooking Slow Cooking – Grilling – Vegetarian Cooking – Ethnic Cooking – Regional & Exotic Cuisines Holidays & Entertaining – Cookies, Breads & Baking – Canning & Preserving – Wine Selection Notable Chefs & Restaurants – Bartending Guides and much more. June 28, 2019 6975267 1000 SAUCES, DIPS AND 7582633 THE QUINTESSENTIAL QUINOA DRESSINGS. By Nadia Arumugam. Provides the COOKBOOK. By Wendy Polisi. Discover new ways guidance, inspiration and recipes needed to lift to enjoy this South American staple with quinoa meals, desserts, snacks and more to new heights recipes for every occasion. Try Strawberry Spinach of deliciousness. Jazz up your meals with white Quinoa Salad, Quinoa Burgers, Almond Fudge sauces; brown stock-based sauces; pesto sauces; Quinoa Brownies, and more. Also gives alternatives creamy dips; fusion and Asian sauces; oil and for many recipes, covering the needs of vegan, vinegar dressings; salsas; and more. Color gluten-free, and sugar-free diners. Color photos. photos. 288 pages. Firefly. Pub. at $29.95 $5.95 221 pages. Skyhorse. Pub. at $17.95 $2.95 2878410 QUICK-FIX DINNERS. Ed. by the 6857833 100 RECIPES: The Absolute eds. of Southern Living. There’s something for Best Ways to Make the True Essentials. By everyone in this collection. Recipe flags show the eds. at America’s Test Kitchen. Organized busy cooks at a glance how long a dish takes from into three sections, each recipe is preceded by a start to finish. There are ideas for comfort foods thought provoking essay that positions the dish. pasta night, dinners, side dishes and desserts, You’ll find useful workday recipes like a killer proving that dinner made fast can be flavorful, tomato sauce; genius techniques for producing satisfying, and best of all, stress free. -
A Textbook of Baking and Pastry Fundamentals
A01_LABE5000_04_SE_FM.indd Page 1 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... On Baking A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS | FOURTH EDITION A01_LABE5000_04_SE_FM.indd Page 2 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... Approach and Philosophy of On Baking This new fourth edition of On Baking: A Textbook of Baking and Pastry Fundamentals follows the model established in our previous editions, which have prepared thousands of students for successful careers in the baking and pastry arts by building a strong foun- dation based upon proven techniques. On Baking focuses on learning the hows and whys of baking. Each section starts with general procedures, highlighting fundamental principles and skills, and then presents specific applications and sample recipes or for- Revel for On Baking Fourth Edition mulas, as they are called in the bakeshop. Core baking and pastry principles are explained New for this edition, On Baking is as the background for learning proper techniques. Once mastered, these techniques can now available in Revel—an engag- be used to prepare a wide array of baked goods, pastries and confections. The baking ing, seamless, digital learning experi- and pastry arts are shown in a cultural and historical context as well, so that students ence. The instruction, practice, and understand how different techniques and flavor profiles developed. assessments provided are based on Chapters are grouped into four areas essential to a well-rounded baking and pastry learning science. The assignability professional: and tracking tools in Revel let you ❶ Professionalism Background chapters introduce students to the field with material gauge your students’ understanding on culinary and baking history, food safety, tools, ingredients and baking science. -
1455189355674.Pdf
THE STORYTeller’S THESAURUS FANTASY, HISTORY, AND HORROR JAMES M. WARD AND ANNE K. BROWN Cover by: Peter Bradley LEGAL PAGE: Every effort has been made not to make use of proprietary or copyrighted materi- al. Any mention of actual commercial products in this book does not constitute an endorsement. www.trolllord.com www.chenaultandgraypublishing.com Email:[email protected] Printed in U.S.A © 2013 Chenault & Gray Publishing, LLC. All Rights Reserved. Storyteller’s Thesaurus Trademark of Cheanult & Gray Publishing. All Rights Reserved. Chenault & Gray Publishing, Troll Lord Games logos are Trademark of Chenault & Gray Publishing. All Rights Reserved. TABLE OF CONTENTS THE STORYTeller’S THESAURUS 1 FANTASY, HISTORY, AND HORROR 1 JAMES M. WARD AND ANNE K. BROWN 1 INTRODUCTION 8 WHAT MAKES THIS BOOK DIFFERENT 8 THE STORYTeller’s RESPONSIBILITY: RESEARCH 9 WHAT THIS BOOK DOES NOT CONTAIN 9 A WHISPER OF ENCOURAGEMENT 10 CHAPTER 1: CHARACTER BUILDING 11 GENDER 11 AGE 11 PHYSICAL AttRIBUTES 11 SIZE AND BODY TYPE 11 FACIAL FEATURES 12 HAIR 13 SPECIES 13 PERSONALITY 14 PHOBIAS 15 OCCUPATIONS 17 ADVENTURERS 17 CIVILIANS 18 ORGANIZATIONS 21 CHAPTER 2: CLOTHING 22 STYLES OF DRESS 22 CLOTHING PIECES 22 CLOTHING CONSTRUCTION 24 CHAPTER 3: ARCHITECTURE AND PROPERTY 25 ARCHITECTURAL STYLES AND ELEMENTS 25 BUILDING MATERIALS 26 PROPERTY TYPES 26 SPECIALTY ANATOMY 29 CHAPTER 4: FURNISHINGS 30 CHAPTER 5: EQUIPMENT AND TOOLS 31 ADVENTurer’S GEAR 31 GENERAL EQUIPMENT AND TOOLS 31 2 THE STORYTeller’s Thesaurus KITCHEN EQUIPMENT 35 LINENS 36 MUSICAL INSTRUMENTS