DOCSLIB.ORG

Brunch Pastry & Croissant

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Brunch Pastry & Croissant BRUNCH PASTRY & CROISSANT Served daily 7am - 2pm in German Village CLASSIC CROISSANT $3 [nut-free] MUESLI & YOGURT $8 [vegetarian] Fage non-fat Greek yogurt, toasted RYE CROISSANT $3 [nut-free] almond oat muesli, berry cassis preserves, fresh berries, and honey PAIN AU CHOCOLAT $4 [nut-free] croissant with semi-sweet chocolate batons MUSHROOM QUICHE $11 [nut-free, vegetarian] pâte brisée, crimini & shiitake HAM & CHEESE CROISSANT $4.50 mushrooms, shallots, aged emmentaler cheese, [nut-free] with prosciutto ham and gruyère cheese parmigiano-reggiano, and dressed greens ALMOND CROISSANT $4.50 BACON, SWISS CHARD & ONION QUICHE $11 butter croissant soaked in a light brandy syrup and filled with [nut-free] pâte brisée, double smoked bacon, onion almond frangipane confit, swiss chard, comté cheese, and dressed greens PAIN AUX RAISINS $4.25 [nut-free] croissant dough with pastry cream, rum soaked CROQUE MONSIEUR* $13 raisins and a cinnamon glaze [nut-free] house made brioche, smoked cottage ham, aged emmentaler cheese, mornay, dijon APPLE GALETTE $4 mustard, cornichons and dressed greens [nut-free] puff pastry with camembert cheese and fresh apples SMOKED SALMON “TARTARE” $14 MAPLE PECAN TWIST $4.50 [nut-free] Kendall Brook premium smoked salmon, Croissant dough with pecan frangipane and maple glaze crème fraîche, cucumber, tarragon, lemon, lime, POTATO GALETTE $5 shallot, cracked pepper, dressed greens, and [nut-free] puff pastry with Pecorino truffle mornay and toasted rye croissant baked red potatoes EGG SALAD VERRINE $11 ORANGE BRIOCHE $3.50 [nut-free] Classic chopped hardboiled egg with [nut-free] brioche à tête with fresh orange zest celery, scallions, Dijon mustard, mayonnaise, lemon, fresh dill, parsley, dressed greens, and ORANGE HAZELNUT BOSTOCK $4.50 toasted classic croissant brioche soaked in fiori de sicilia syrup topped with orange preserves, nutella and hazelnut frangipane POTATO GALETTE $9 CANNELÉ $2 puff pastry, red potatoes, Pecorino truffle mornay, [nut-free] caramelized, baked custard tea cake infused with and dressed greens rum, vanilla and blade mace SEASONAL GALETTE $9 MADELEINE $2 for 2 puff pastry, seasonal offering and dressed greens [nut-free] french tea cake with lemon german village 541 south third street columbus, oh 43215 [614] 220-9070 north market 59 spruce street columbus, oh 43215 [614] 221-1001 PARISIAN MACARONS DESSERTS MACARONS $2 each ($24 gift of twelve) COCOA BUTTERMILK CAKE [gluten-free] delicate nut meringue cookies with $5.50 mini loaf $10.50 large loaf buttercream, ganache, preserves or curd. Seasonal [nut-free] chocolate cake with extra brute cocoa flavors include: CLASSIC ÉCLAIR $4 PISTACHIO [nut-free] pâte à choux filled with vanilla pastry cream, PUMPKIN dipped in chocolate glaze CRANBERRY ORANGE [dairy-free] CRÈME BRULÉE ÉCLAIR $4 RASPBERRY CASSIS [dairy-free] [nut-free] pâte à choux filled with vanilla pastry cream, HONEY FIG [dairy-free] and dipped in hard crackle caramel COCOA NIB LEMON APPLE PIE ÉCLAIR $4 CARAMEL PECAN {nut-free] pâte à choux filled with baked spiced apples, spiced cinnamon strussel and fresh whipped cream VANILLA BEAN CINNAMON OAT CHOCOLATE PISTACHIO ÉCLAIR $4 MOCHA HAZELNUT [nut-free] pâte à choux filled with pistachio pastry cream, BUCKEYE and dipped in chocolate glaze FRESH LEMON TART COOKIES $6 mini $30 large [nut-free] vanilla shortbread crust with fresh lemon curd ALMONDINE $1.25 POACHED PEAR AND CRANBERRY ALMOND TART [dairy-free] sweet almond cookie $5 slice $30 large PALMIER $1.75 almond frangipane with cranberry conserve baked in a [nut-free] delicate caramelized puff pastry with spiced shortbread crust, topped with riesling poached pears, brown sugar and cardamom cranberries, and toasted almonds BITTERSWEET VALRHONA $1.25 CHOCOLATE BOMBE [nut-free] chocolate cookie with 64% Valrhona $6 mini $39 large Manjari chocolate [nut-free] thin layers of cocoa buttermilk cake, marsala chocolate mousse, and a semi-sweet chocolate ganache SWEET WINE $1.25 [nut-free, dairy-free] holiday cookie with chocolate CHOCOLATE PEANUT BUTTER FEUILLETINE chunks, anise, citrus & muscato wine $7 mini $39 large peanut butter feuilletine crust topped with a bitter sweet VANILLA BEAN SHORTBREAD $1 chocolate mousse and a caramel glaze [nut-free] French butter cookie with Madagascar vanilla bean PUMPKIN PECAN DACQUOISE $6 mini $24 terrine $39 large HOLIDAY SPICE SHORTBREAD $1 [gluten-free] layers of pecan almond dacquoise with creamy [nut-free] French butter cookie baked with brown pecan praline buttercream, and a pumpkin mascarpone sugar and traditional holiday spices mousse CHOCOLATE CHUNK PISTACHIO $2.25 RASPBERRY CASSIS FLOURLESS TORTE soft chocolate chunk cookie with salted, roasted $6 mini $24 terrine $39 large pistachio [gluten-free] layers of flourless chocolate cake, raspberry cassis preserves, semi-sweet chocolate ganache, créme de cassis chocolate mousse, and a miroir glaze.
Load more

Recommended publications
  • Flavors & Options
    FLAVORS & OPTIONS LET THEM EAT CAKE All Let Them Eat Cake cakes are two layers decorated with simple buttercream piping along the top and bottom edges of the cake. A simple message can be piped on top of the cake in one color of your choice at no additional charge. SIZES & PRICING 6-inch Round 10-inch Round $32 (6-8 slices) $60 (14-20 slices) 9-inch Round 9x13 Rectangle $47 ( 10-14 slices) $77 (22-30 slices ) FLAVORS & TOPPINGS Cake Flavors Buttercream Flavors Vanilla Chocolate Vanilla (white or colored) Red Velvet Hazelnut Chocolate Lemon Banana Cream Cheese Carrot Mocha Lemon Filling Flavors Orange Vanilla (white or colored) Chocolate Buttercream Toppings Cream Cheese Rainbow Sprinkles / Free Mocha Buttercream Clear Sanding Sugar / Free Lemon Buttercream Cocao Nibs / $4 Orange Buttercream Toffee / $4 Coconut Buttercream Coconut / $4 Dulce de Leche Caramel Chopped Walnuts / $4 Raspberry Jam Apricot Jam ORDERING Please call to order 212.675.4996 All cake orders must be placed by 5pm two days before they are needed. Delivery on orders over $24 is available to parts of Manhattan & Brooklyn for a fee. FLAVORS & OPTIONS CUPCAKES Our cupcakes are available in two sizes and a wide range of cake and buttercream flavors that may be mixed and matched. Sprinkles are free—just ask! SIZES & PRICING Regular Size Miniature Size Choose between our ‘spiky’ signature Choose between round tip buttercream style or a swirl. (‘Hershey’s kiss’ shape) or star tip. $3.25 each $1.75 each minimum order of 12 for any minimum order of 24 specialty cake flavors FLAVORS & TOPPINGS Standard Cake Flavors Buttercream Flavors Vanilla Vanilla (white or colored, Chocolate minimum 6 cupcakes per color) Red Velvet Chocolate Cream Cheese Specialty Cake Flavors Mocha Lemon Lemon Hazelnut Orange Banana Carrot Toppings Rainbow Sprinkles / Free Clear Sanding Sugar / Free Cocao Nibs / +$.25 per pc Toffee / +$.25 per pc Coconut / +$.25 per pc Chopped Walnuts / +$.25 per pc ORDERING Please call to order 212.675.4996 All cupcake orders must be placed by 5pm two days before they are needed.
    [Show full text]
  • Mushroom Pasties
    Mushroom Pasties Copyright © 2011 – keikos-cake.com – All Rights Reserved Mushroom Pasties Published by: PastryFriends.com Kronenburger Str. 28 50935 Cologne – Germany Contact: [email protected] Website: http://keikos-cake.com http://PastryFriends.com Copyright © 2011 – keikos-cake.com. All rights are reserved. No part of this e-book may be reproduced or transmitted in any form without the written permission of the author, except for the inclusion of brief quotations in a review. This e-book is for you, only. Don’t share the e-book or any of it’s content. Note: This e-book is optimized for viewing on a computer screen, but it is organized so you can also print it out and assemble it as a book. Since the text is optimized for screen viewing, the type is larger than that in usual printed books. You find the video of making the Mushroom Pasties here: http://keikos-cake.com/mushroom-pasties Note: You must be logged into your member account to view the video. Ingredients for ~24 mushroom pasties Puff pastry sheets 200 g (7.1 oz.) Filling Mushrooms 250 g (8.8 oz.) Shallots 30 g (1.1 oz.) Sour cream 2 tbs Thyme 1 teaspoon Garlic powder 1 teaspoon Salt + pepper Garnish with: Pink pepper, chives Note: You can substitute the shallots with onion. If you don‘t have sour cream, you can use heavy cream, instead. This time, I use ready-made puff pastry sheets. If you want to prepare your own puff pastry, use the puff pastry recipe from the mille feuille guide: http://keikos-cake.com/recipes/mille-feuille/ Stamp out 4 cm (1.6 inches) rounds with a ring.
    [Show full text]
  • Carta Francés QR
    Index Boites de “mantecadas” et produits pour faire soi-même à la maison................................................................Page1 SUCRÉ Viennoiseries/Mini viennoiseries/Petits fours/Chi-Chi/Gâteaux/...........................................................................Page 2 Pain grillé/Pain brioché/Gaufres/ .............................................................................................................................Page 3 Patisserie koppo...........................................................................................................................................................Page 4 GLACES Saveurs de toute l’année/Saveurs été ....................................................................................................................Page 5 SALÉ Pinchos/Croquettes/Rations/Pizzas...........................................................................................................................Page 6 BOISSONS Café et boissons chaudes/Infusions classiques (sans theíne)...............................................................................Page 7 THÉS ET INFUSIONS Thés ..............................................................................................................................................................................Page 8 Infusions sans theíne...................................................................................................................................................Page 9 BOISSONS Sorbets et milk shakes/Jus de fruits/ ........................................................................................................................Page10
    [Show full text]
  • Hand Made. Hand Approved
    // Class Schedule Happenings FEBRUARY 2020 cooksofcrocushill.com Guest Chef WHAT CHOUX TALKING ABOUT?! CROISSANTS 101 Ryan Siess Randi Madden SW SATURDAY, FEBRUARY 8, 10 AM – 12:30 PM, $80 MPLS SUNDAY, FEBRUARY 23, 11 AM – 1:30 PM, $85 Cooks has been hosting world-renowned chefs in the Twin Cities for more than 30 years. Luminaries such as Marcus Samuelsson, Thomas Keller Pronounced "pot ah SHOO" (à vos souhaits!), French specialty pâte à In Paris, you can't walk two blocks without coming across a small and Sean Brock — not to mention local all-stars like Gavin Kaysen, Paul choux might mean "cabbage paste," but it's got nothing to do with the boulangerie pulling fresh-baked croissants out of an oven. Around Berglund and Ann Kim — regularly bring their skills and passion to our crunchy vegetable. Instead, it's a versatile dough that forms the base here, not so much. In this hands-on class, Chef Randi will show you kitchens. for some of the dreamiest, must-have pastries on the planet. Think how to make light, flaky, buttery croissant dough, roll it out and create cream puffs, éclairs and profiteroles. (If that's what cabbages tasted beautiful pastries that you don't need a passport to get! LYNNE AND PAUL POP-UP DINNER like, we'd all be farmers.) In this hands-on class, Chef Ryan reveals the Paul Berglund and Lynne Rossetto Kasper secrets of these divine desserts. Traditional Croissant; Pain au Chocolat; Sweet Ricotta Pinwheels; Two Savory Croissants. $ SP FRIDAY, FEBRUARY 7, 6:30 PM – 8:30 PM, 90 Chocolate-Dipped Vanilla Pastry Cream-Filled Éclairs; Crème Chantilly Cream Puffs; Fresh Herb and Gruyère Gnocchi with Gorgonzola Cream SP SATURDAY, FEBRUARY 8, 6:30 PM – 8:30 PM, $90 PARISIAN SWEET PASTRIES Sauce.
    [Show full text]
  • Chanukah Cooking with Chef Michael Solomonov of the World
    Non-Profit Org. U.S. POSTAGE PAID Pittsfield, MA Berkshire Permit No. 19 JEWISHA publication of the Jewish Federation of the Berkshires, serving V the Berkshires and surrounding ICE NY, CT and VT Vol. 28, No. 9 Kislev/Tevet 5781 November 23 to December 31, 2020 jewishberkshires.org Chanukah Cooking with Chef The Gifts of Chanukah Michael Solomonov of the May being more in each other’s presence be among World-Famous Restaurant Zahav our holiday presents On Wednesday, December 2 at 8 p.m., join Michael Solomonov, execu- tive chef and co-owner of Zahav – 2019 James Beard Foundation award winner for Outstanding Restaurant – to learn to make Apple Shrub, Abe Fisher’s Potato Latkes, Roman Artichokes with Arugula and Olive Oil, Poached Salmon, and Sfenj with Cinnamon and Sugar. Register for this live virtual event at www.tinyurl.com/FedCooks. The event link, password, recipes, and ingredient list will be sent before the event. Chef Michael Solomonov was born in G’nai Yehuda, Israel, and raised in Pittsburgh. At the age of 18, he returned to Israel with no Hebrew language skills, taking the only job he could get – working in a bakery – and his culinary career was born. Chef Solomonov is a beloved cham- pion of Israel’s extraordinarily diverse and vibrant culinary landscape. Chef Michael Solomonov Along with Zahav in Philadelphia, Solomonov’s village of restaurants include Federal Donuts, Dizengoff, Abe Inside Fisher, and Goldie. In July of 2019, Solomonov brought BJV Voluntary Subscriptions at an another significant slice of Israeli food All-Time High! .............................................2 culture to Philadelphia with K’Far, an Distanced Holidays? Been There, Israeli bakery and café.
    [Show full text]
  • Minnesota Cottage Foods Law
    MINNESOTA COTTAGE FOODS LAW Minnesota Statute 28A.152 Cottage Foods Exemption NON-POTENTIALLY HAZARDOUS FOODS FACT SHEET As of July 1, 2015, individuals can sell non-potentially hazardous (NPH) foods made in their home kitchens, without a license (Minnesota Statute 28A.152). Non-potentially hazardous (NPH) foods are foods that do not support the rapid growth of bacteria that would make people sick when held outside of refrigerated temperatures. These are the types of foods the Minnesota Cottage Foods Law exempt from licensing. MFMA has worked with the Minnesota Department of Agriculture, the Minnesota Department of Health, and the University of Minnesota Extension Food Safety Team to compile this list. If a food item is not on this list, contact your local Minnesota Department of Agriculture Food Inspector for more details. To find the contact information for your local MDA food inspector, call (651) 201-6027 or email [email protected]. LIST UPDATES This list will be reviewed periodically and updated as needed. When the list is updated, the revision date for this document will be changed and MFMA will send an email to everyone on our contacts list. To ensure that you receive these updates, please go to MFMA’s website www.mfma.org and sign up for our elist. This list was last updated: December 20. 2019 USING THIS LIST For ease of use, this list is divided into Food Type categories. Each category lists three options: Allowed Foods, Not Allowed Foods, and Exceptions. All foods listed in the “Exceptions” column need extra information and we strongly recommend you contact the MDA to discuss the potential risks associated with the “Exceptions” foods.
    [Show full text]
  • Brunch Pastry & Croissant
    BRUNCH PASTRY & CROISSANT Served daily 7am - 2pm in German Village CLASSIC CROISSANT $3 [nut-free] MUESLI & YOGURT $8 [vegetarian] Fage greek yogurt, toasted almond oat RYE CROISSANT $3 [nut-free] muesli, dried fruits (pears, cranberries, raisins & currants) & honey PAIN AU CHOCOLAT $4 [nut-free] croissant with semi-sweet chocolate batons BACON, SWISS CHARD & ONION QUICHE $11 [nut-free] pâte brisée, double smoked bacon, onion HAM & CHEESE CROISSANT $4.50 confit, swiss chard, comté cheese. served with [nut-free] with prosciutto ham & gruyère cheese dressed greens ALMOND CROISSANT $4.50 croissant soaked in a light brandy syrup, filled with almond MUSHROOM QUICHE $11 [vegetarian, nut-free] pâte brisée, crimini & shiitake frangipane mushrooms, shallots, aged emmentaler cheese, ORANGE BRIOCHE $3.50 parmigiano-reggiano. served with dressed greens [nut-free] brioche à tête with fresh orange zest CROQUE MONSIEUR $13 PAIN AUX RAISINS $4.50 [nut-free] house made brioche, smoked cottage [nut-free] danish dough with pastry cream, rum soaked raisins & ham, aged emmentaler cheese, mornay, Dijon a cinnamon glaze mustard, cornichons. served with dressed greens MAPLE PECAN TWIST $4.50 SMOKED SALMON “TARTARE” $14 danish dough, pecan frangipane, maple glaze & candied pecans [nut-free] Kendall Brook premium smoked salmon, crème fraîche, cucumber, tarragon, lemon, lime, POTATO, ONION & BLUE CHEESE GALETTE $6 shallot, cracked pepper. served with dressed greens [nut-free] puff pastry, yukon gold potato, caramelized onion & & toasted rye croissant blue cheese
    [Show full text]
  • Pastries Viennoiseries Viennoiseries
    PASTRIES VIENNOISERIES VIENNOISERIES February 13, 2020 current rates, subject to change VIENNOISERIES Viennoiseries Ladurée croissant $3.90 Pain au chocolat $4.80 Plain croissant Chocolate croissant Croissant aux noix $4.80 Palmier $4.30 Walnut croissant Crispy puff pastry Chausson aux pommes $4.80 Croissant à la rose $5.00 Apple turnover Rose croissant VIENNOISERIES Mini Viennoiseries Mini Ladurée Croissant $2.90 Mini Croissant aux noix $3.30 Mini Pain au chocolat $3.30 Mini Chausson aux pommes $3.30 Madeleine $3.00 Financier $3.00 Three mini viennoiseries $8.50 INDIVIDUAL PASTRIES Minimum order of 3pce (of the same type of cake) is required for pre-orders of individual size pastries. For smaller orders, please contact our boutique for our daily selection and we will be able to reserve cakes for you with pre-payment for the order. We will be happy to assist. LADURÉE ÉCLAIRS Dark Chocolate Éclair Gourmet éclair, guanaja dark chocolate cream, chocolate fondant $10.00 SEASONAL RANGE Lemon Tart Praline Hazelnut Gateau Sweet pastry, lemon jam and cream, Almond and hazelnut biscuit, hazelnut praline mousse, lime zest meringue caramelized hazelnuts, milk chocolate belt, hazelnut milk chocolate glaze. $10.50 $10.50 Choux Nougatine Vanilla Millefeuille Choux pastry, vanilla pastry cream, Caramelized puff pastry, light vanilla pastry cream almond nougatine, Chantilly cream $10.50 $10.50 LADURÉE CLASSICS Ispahan Pistachio Religieuse Rose flavoured soft macaron biscuit garnished with Choux pastry, pistachio cream, pistachio icing rose petal cream,
    [Show full text]
  • PERFECT PASTRY Gluten Free and Hot Water
    ‘A BLOODY GOOD BAKING BOOK.’ JAMIE OLIVER Pastry Perfection is a masterclass in preparing, baking and decorating all kinds of pastry, from sweet and salted shortcrust to puff, leavened, PERFECT PASTRY gluten free and hot water. A Masterclass in the Art and Craft of Baking and Decoration With a Pastry Basics section of recipes, tips and techniques for getting pastry right every time to chapters on Fruit, Meat & Fish, Vegetables, Nuts, Cream & Cheese, Crunch and Crumb and Decoration, Julie Jones provides the techniques, know and jumping off points for you to create your favourite tart, pie or pastry in a variety of styles and with topping and decoration limited only by your imagination. JULIE JONES has been recognised as one of the UK’s most influential bakers thanks to her unique, beautiful pastry creations and her highly creative approach to flavour and decoration. She trained as a chef aged 30 and spent time in a Michelin-starred kitchen honing her skllls. After her mother developed dementia she began baking with her and set up an Instagram feed as a means of documenting her beautiful bakes. With more than 113k followers and an Observer Food Monthly Best Instagram Feed award in 2018, Julie’s supper clubs always sell out. ‘Julie Bakes with Love. It’s her secret ingredient.’ Pierre Koffman SPECIFICATION: £25 Trimmed page size: Photographs: 175 colour 253 x 201mm (8 x 10in) photographs Julie Jones Hardback Publication: March 2020 208 pages Kyle Books Photography by Peter Cassidy contents INTRODUCTION 6 PASTRY BASICS 8 Sweet pastry, Shortcrust
    [Show full text]
  • Gloriette Speisekarte 2015 MAIL.Pdf
    kaffee und kaffeespezialitäten Kleiner Brauner oder Mocca 3,10 € Single espresso (G) Großer Brauner oder Mocca 4,90 € Double espresso (G) Wiener Melange, Verlängerter 4,70 € Viennese coffee with milk, extended single espresso black or with milk (G) Cappuccino, Cafe Latte 4,90 € Single espresso or with additional milk (G) Kanne Kaffee 5,80 € Pot of coffee (G) Einspänner 5,20 € Double espresso with whipped cream (G) Häferlkaffee 5,50 € Extra large cup filled with viennese coffee and whipped cream (G) Schokochino 5,50 € Viennese coffee with milk and chocolate (G) Pharisäer (Mocca mit Rum und Schlag) 7,60 € Double espresso with rum and whipped cream (G) Kaffee Advocat (mit Eierlikör und Schlag) 8,10 € Double espresso with advocaat and whipped cream (G) Kaffee Mozart (mit Schokolikör & Schlag) 8,10 € Double espresso with choco liqueur and whipped cream (G) Kaffee Maria Theresia (Mocca mit Orangenlikör & Schlag) 8,10 € Double espresso with orange liqueur and whipped cream (G) Irish Coffee 8,10 € Double espresso with irish whiskey and whipped cream (G) Heisse Schokolade mit Schlag 4,70 € Hot chocolate with whipped cream (F, G) Heisse Schokolade mit Schlag im großen Häferl 5,50 € Extra large cup hot chocolate with whipped cream (F, G) Heisse Schokolade mit Rum und Schlag 6,20 € Hot chocolate with rum and whipped cream (F, G) Schoko Orange (Heisse Schokolade mit Orangenlikör & Schlag) 6,40 € Hot chocolate with orange liqueur and whipped cream (F, G) Glas Milch, Sojamilch oder Joghurt 3,00 € Glass of milk, soya milk or yoghurt (G) Milchmixgetränke je nach Saison 6,50 € Milkshake (strawberry, banana, vanilla, chocolate) (F, G) tee Glas Ceylon Tee, Kamille, Pfefferminz, Hagebutte od.
    [Show full text]
  • Traveling with Jewish Taste Baking — and Breaking Bread with Wheat by Carol Goodman Kaufman
    Page 12 Berkshire Jewish Voice • jewishberkshires.org June 15 to July 26, 2020 BERKSHIRE JEWISH VOICES Traveling with Jewish Taste Baking — and Breaking Bread With Wheat By Carol Goodman Kaufman “Listen to this dream I had: We were binding pandemic quarantine has us Zooming and Skyping and FaceTiming our meals sheaves of grain out in the field when suddenly with family and friends. my sheaf rose and stood upright, while your In Jewish tradition, the word “kemach,” flour, is used to denote food. Pirkei sheaves gathered around mine and bowed Avot, the Sayings of the Fathers, goes so far as to state, “Im ayn kemach ayn down to it.” (Genesis 37:6-7) Torah; im ayn Torah ayn kemach,” translated as, “If there is no food, then there is While wheat may seem to be a rather no Torah; and if there is no Torah, no food.” The rabbis meant that if there is no boring food to write about — it’s not sweet and sustenance to support our physical being, then it is impossible for us to absorb luscious like the date, or the words of Torah. Conversely, if we have “in” like the pomegranate no spirituality from Torah in our lives, then — it is such an important our souls are starved. Research about chil- part of our ancestors’ dren’s learning correlated with having a good diet that it’s mentioned breakfast seems to support the adage. at least 39 times in the What makes wheat flour unique is that Tanach. And our guy it contains gluten, the protein that enables Joseph certainly spent a lot of time thinking about it, both a dough to rise by forming carbon dioxide in interpreting his own dreams and those of the Pharaoh for during fermentation, thus producing light whom he worked.
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]