Introduction
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
A Message from Mark Price - Waitrose MD Celebrating International Picnic Day the History of Cocktails
Food & Wine June 2013 The Journal of The International Wine & Food Society Europe & Africa Committee Free to European & African Region Members - one per address - Issue 115 A Message from Mark Price - Waitrose MD Celebrating International Picnic Day The History of Cocktails © Brittany Ferries 1 CHAIRMAN’S MESSAGE Dear Members, Writing to you at three monthly intervals certainly brings home how quickly they pass. For Eve and me this period has seen relocation from our home of 39 years to something smaller, albeit within sight of the previous property. We were pleased to be able to find time to attend events of both the Manchester and the Merseyside & Mid-Cheshire branches, including their respective Annual General Meetings. I write this near the end of April and we are looking forward to attending a Liverpool branch event for the first time. Terry Lim and friends are to be congratulated on building that branch into a viable entity in a short space of time. Congratulations are also due to the Zurich branch for organising a very successful break in the Lake Maggiore area this April. That leads me to mention news of some other areas where prospects are being nurtured. Experience has taught us that a promising start is no guarantee of getting sufficient members for a provisional charter to be granted but Latvia and Athens are two possibilities. So also is Munster and in that connection, if you have friends who live in or around Cork who might be interested in joining a branch in that area then please pass details to Katie Wilkins (contact notes appear next to the Editorial) so that they can be notified of developments. -
Northcote Obsession
OBSESSION BOOKING HOTLINE: 0333 999 7762* OPENS 8am TUESDAY 17th OCTOBER 2017 *Bookings cannot be taken before the hotline opens Nurtured, harvested, exported, roasted by artisans... brewed by you. The difference is Gaggenau. You spend time searching out selectively-picked, organic Arabica, sun-dried in deepest Yirgacheffe. All this you stipulate. Because when it comes to actually brewing the bean, you have the means to turn all that potential into your cup of coffee. The new lighting concept of our fully automatic espresso machine puts the cup in the limelight. The intuitive TFT touch display makes it simple to create your ideal coffee and save your preferences; each cup will now be as perfect as the first. However you take your coffee, take it seriously. For more information, please visit www.gaggenau.com. Northcote_CoffeeCulture_210x297_SP_UK.indd 1 14.09.17 09:17 2001 TERRY LAYBOURNE 21 Queen Street, Newcastle PHILIP HOWARD The Square, London NICK NAIRN Nairn’s, Glasgow NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire 2002 GERMAIN SCHWAB Winteringham Fields, Lincolnshire PHILIP HOWARD The Square, London ROBBIE MILLAR Shanks Restaurant, Bangor BRIAN TURNER Turners Restaurant, London DANIEL COUET Fredsgaten 12, Stockholm NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire 2003 CHRIS & JEFF GALVIN Orrery & The Picasso Room, London CHRISTIAN OLSSON Vassa Eggen, Stockholm PHILIP HOWARD The Square, London HESTON BLUMENTHAL The Fat Duck, Berkshire JOHN TORODE Smiths of Smithfield, London NIGEL WIGGLESWORTH Twin Farms, USA NIGEL -
Starters Appetizer Platters
OUR MENU IN ENGLISH APPETIZER PLATTERS ★ DELI MEAT PLATTER.......................................................................................................................................10.90€ Cured ham, Rosette de Lyon salami, terrine of the day, pickles, butter & toasts ★ MIXED CHEESE & DELI MEAT PLATTER....................................................................................12.90€ Assortment of 3 cheeses served with charcuterie, pickles, walnuts, butter & toasts STARTERS ★ ROAST BEEF MARROWBONE ........1 PORTION ........5.50€ .................... 2 PORTIONS ............8.50€ Roasted beef marrow bone, seasoned with Guérande salt and served with toasted bread AS A STARTER AS A MAIN BEFORE MAINS DISH ★ HOME MADE FOIE GRAS.........................................................................................11.50€ Our homemade Foie gras cooked with Porto and its liver mousse, toast & fig chutney ★ TERRINE OF THE DAY.................................................................................................7.10€ ★ ŒUF MEURETTE ..............................................................................................................7.00€ .............................. 14.50€ 1 poached egg in a red wine sauce, bacon bits, mushrooms and garlic croûtons ★ CÆSAR SALAD ..................................................................................................................7.00€ .............................. 14.90€ Mixed salad leaves, tomatoes, chicken breast served warm, garlic croutons, PDO parmesan shavings, -
Guardian and Observer Editorial
guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To.. -
E.Monaco Article Andouillette
Emily Monaco, au sujet andouillette et AAAAA Andouillette, a tripe sausage, represents just two percent of French charcuterie production, but one volunteer-based group is committed to preserving its cultural legacy. By Emily Monaco June 11, 2021 CREDIT: COURTESY OF JACQUES-LOUIS DELPAL The Telegraph writes that it "looks, smells, and tastes as if it should be in a lavatory," while CNN reports it has "an easily identifiable aroma of decay." They're talking about andouillette, a tripe sausage hailing from France's Champagne region that's as divisive as it is beloved-by those who can stomach it. (Pun very much intended.) Andouillette boasts several regional variants, but its most well-known form is associated with the city of Troyes: pork tripe is soaked, scalded, sliced, and seasoned with aromatics like onions, nutmeg, and even Champagne. It is then threaded by hand ("à la ficelle") into its casing and simmered for several hours before being sold. It's a style that, according to legend, is so delicious it distracted the royal army from their mission to reclaim Troyes during the Wars of Religion, giving the Catholic League the opportunity to counter-attack. "On that day, andouillettes de Troyes made history," says Laurent Jolivet, president and founder of POPY, a group that controls much of the market share of artisanal andouillette production. Today, andouillette represents just two percent of French charcuterie production, and as the French slowly fall out of love with their ancestral cured meats, andouillette bears the brunt of the burden. The stinky specialty's sales fell 7.8 percent in 2017 after three consecutive downturns, as compared to just 2.6 percent for regular sausage, reports French news agency BFM. -
Game Recipes for Charity Chefs
VERSION 4 THE COUNTRY FOOD TRUST GAME RECIPES FOR CHARITY CHEFS The Country Food Trust is a charity food producer making top quality protein based read meals in ambient pouches which we donate to charities that feed people in need. Currently we have three products : The Country Casserole, a nutritious and warming pheasant casserole The Country Curry, a mildly spicy pheasant curry The Country Bolognese, a rich and tasty venison ragu. Since inception in 2015 we have produced over 1.9 million meals, which are donated to those in food poverty through charities that feed people in need or through amazing charities like FareShare who distribute food nationwide to other charities. We have now started to work with charities that can accept frozen game meat and make great fresh meals for their customers. To help chefs who may not be familiar with game our Chef Tim Maddams has reached out to a host of well-known and expert game chefs and asked them to produce recipes using either minced, diced or whole pheasant or partridge breasts and minced venison using ingredients likely to be found in a charity kitchen and able to be prepared in a kitchen with limited equipment. All of them gave their time freely to produce these recipes and top food photographer James Murphy did the photography free of charge. We were delighted with the response and thank them all profoundly - even if one or two of the chefs found the simplicity of the request a challenge! We hope the following pages will give you some ideas that will help you prepare delicious food for those that you are looking after. -
Our Best-Known Faces Our Best-Known & Grill in the ‘80S, Heralding a Sea Change in the Restaurant Scene, and Still Influences Today, As a Judge on Great British Menu
Chris Corbin and Jeremy King Co-founders, Corbin and King The duo behind some of the capital’s most loved dining rooms, including The Wolseley, who continue to expand. Yotam Ottolenghi and Sami Tamimi Co-founders, Ottolenghi Jerusalem-born Ottolenghi and Tamimi have hugely influenced both the way we (professionals and home cooks) shop and eat. Phil Howard Co-owner, Elystan St, Sonny’s, Kitchen W8 Michelin-starred super-chef (and survivor) who has been cooking in London for more than 20 years; countless protegés now running their Nick Jones own restaurants have him to thank. Founder, Soho House & Co. With properties opening in Hong Kong and Paris, the Anthony Demetre global expansion for Soho House continues apace. Chef owner, Wild Honey Jones is still very much at the forefront of the private Demetre’s Arbutus in Soho was a members’ club group that he founded in 1995 and game-changing restaurant and he’s continues to grow the business that has become one of been cooking in the capital for more the most influential hospitality brands in the world. than two decades, now at the relocated Wild Honey St James. Russell Norman Co-founder, POLPO A tenacious operator, Norman is responsible for the restaurant renaissance in London, bringing Negronis, squirrel-cage lightbulbs and small plates to diners. Mark Hix Chef owner, HIX Restaurants After 17 years at Caprice Holdings, Hix has become known for his originality and vision and has just published his 10th book. Oliver Peyton Restaurateur and broadcaster Peyton gave London the Atlantic Bar Our best-known faces Our best-known & Grill in the ‘80s, heralding a sea change in the restaurant scene, and still influences today, as a judge on Great British Menu. -
Overview of the BSE Risk Assessments of the European's Scientific
SUBJECT TO EDITORIAL CHANGES Overview of the BSE risk assessments of the European Commission’s Scientific Steering Committee (SSC) and its TSE/BSE ad hoc Group Adopted between September 1997 and April 2003 Prepared under the scientific secretariat of P. Vossen, J. Kreysa and M. Goll 5 June 2003 FOREWORD By Professor Dr. Gérard Pascal, 1997-2003 chairman of the SSC Scarce are the members of the Scientific Steering Committee who were, before its creation in 1997, involved in the evaluation of the risk related to the exposure to TSE agents and in particular of BSE. Before the crisis of 1996, only the Scientific Veterinary Committee had really been interested in this issue. However, I seem to recall that while chairing the Scientific Committee for Food (SCF), we had discovered the gravity of the matter, at the time of the risk assessment related to the presence of some bovine tissues in infant and baby food. An opinion given by the SCF in 1996 underlined our concerns but we were far from imagining the turn of events. Immediately after the announcement of a possible transmission of BSE to humans by the Ministry of Health of the United Kingdom, in March 1996, the crisis taking place within the Commission led to the creation of the Multidisciplinary Scientific Committee (MDSC) on BSE located near the Secretariat General of the Commission. I had the opportunity to take part from July 1996 to October 1997 in the meetings chaired by Professor Fritz Kemper. I was the second “ingenuous” of the group, with our other colleagues being among the best European specialists in prion diseases. -
Chapter 18 : Sausage the Casing
CHAPTER 18 : SAUSAGE Sausage is any meat that has been comminuted and seasoned. Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means. A simple definition of sausage would be ‘the coarse or finely comminuted meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ In simplest terms, sausage is ground meat that has been salted for preservation and seasoned to taste. Sausage is one of the oldest forms of charcuterie, and is made almost all over the world in some form or the other. Many sausage recipes and concepts have brought fame to cities and their people. Frankfurters from Frankfurt in Germany, Weiner from Vienna in Austria and Bologna from the town of Bologna in Italy. are all very famous. There are over 1200 varieties world wide Sausage consists of two parts: - the casing - the filling THE CASING Casings are of vital importance in sausage making. Their primary function is that of a holder for the meat mixture. They also have a major effect on the mouth feel (if edible) and appearance. The variety of casings available is broad. These include: natural, collagen, fibrous cellulose and protein lined fibrous cellulose. Some casings are edible and are meant to be eaten with the sausage. Other casings are non edible and are peeled away before eating. 1 NATURAL CASINGS: These are made from the intestines of animals such as hogs, pigs, wild boar, cattle and sheep. The intestine is a very long organ and is ideal for a casing of the sausage. -
Food Innovations Gourmet Food Products
2016 Products available through US Foods Culinary Equipment & Supplies®. To place an order, log on to your US Foods Online account, or contact your US Foods sales representative. Please allow up to 5 business days for delivery. What sets a great Chef apart from his or‘‘ her comrades is the ability to be unique. ’’ Food Innovations is a Chef driven, Chef operated company dedicated to assisting culinary creativity by sourcing and supplying the best specialty products in the world. Items include fresh sustainable seafood from around the world, all natural meats, game and sausages, exotic fruits and vegetables, Japanese imports, hand crafted chocolates, artisan cheeses. Food Innovations has the ability to source and procure the most exotic and hard to find products in the world. AAboutbout FooFood InnInnovations u Single Source for Hard to Find Ingredients u Direct from the Boat, Farm or Ranch to Your Door u Imported Specialties from Around the World u Center of the Plate Specialties UÊÊ iÕÊÌià UÊÊ } ÌÞÊ-«iV>à UÊÊ `>ÞÃÊ>`Ê-«iV>Ê ÛiÌà u Ingredients UÊÊ Ài>ÌiÊ ÝÌVÊ>`Ê ÝVÌ}Ê Ã ià UÊÊ >ViÊ>ÛÀà UÊÊ ÃÌ}Õà ÊÞÕÀÊ,iÃÌ>ÕÀ>Ì uÊÊ Àià iÃÌÊ*À`ÕVÌÊ iÛiÀi`ÊÛ>Êi` Ý uÊÊ ÛiÀÞÊ"À`iÀÊ/À>Vi`ÊÌ ÀÕ} ÊÌÊ wÀi`Ê iÛiÀÞ uÊÊ /i>ÊvÊ ivÃ]Ê Õ>ÀÞÊ/À>i`Ê`ÛÃÀÃÊ and Logistical Professionals. Fresh and Origin Specific uÊÊ *À`ÕVÌÃÊvÀÊÀi}ÃÊvÊÌ iÊÜÀ`ÊVÕ`}Ê>Ã>]ÊÕÃÌÀ>>]Ê À>Vi]Ê>Ü>]ÊÌ>ÞÊ>`Ê-«>° uÊÊ 1µÕiÊ"À}Ê-«iVwVÊÃi>v`]Êi>Ì]Ê«ÕÌÀÞ]ÊV iiÃi]Ê«À`ÕViÊ and ingredients sourced under one roofÊLÞÊ`ÊÛ>Ìð uÊÊ iÛiÀi`Ê`ÀiVÌÞÊÌÊÞÕÊvÀÊÌ iÊÃÕÀVi° Freshness Saves You Money uÊÊ -i>v`ÊvÀÊÌ iÊÃÕÀViÊ >ÃÊ}iÀÊà ivÊvi°°°ÊÓxÊ`>ÞÃÊ}iÀ uÊÊ ÜiÀÊ«ÀVi`ÊÜ>Ài ÕÃiÊÀÊvÀâiÊ«À`ÕVÌÊV>ÊÀiÃÕÌÊÊi>ÀÞÊ Ã«>}iÊvÀÊ`à i`Êà ivÊvi°°Ê>ÊVÃÌÞÊ>ÌiÀ>ÌÛit u Unique Ingredients...or Something Special.. -
The 1Oo Most Influential Women in Hospitality
THE 1OO MOST INFLUENTIAL WOMEN IN HOSPITALITY Welcome to CODE’s inaugural list of she’s mature but she stays relevant by that despite the traditional view of the 100 most influential women working knowing everything that’s going on.” it being a business too punishing in British and Irish hospitality. With In the first category, chefs, for parents, it’s possible to combine industry stalwarts Ewan Venters (CEO judge Diana Henry noted that Pam motherhood with a successful career. of Fortnum and Mason), legendary Brunton is really ploughing her own Jeremy King came to the judging restaurateur Jeremy King of Corbin & furrow at Inver, and says of Angela table with a carefully annotated list. King, highly respected author Diana Hartnett, “I have huge admiration His own company is well known for Henry and Bloomberg food expert for her – I think she’s one woman its initiative to keep women in the Richard Vines, Adam Hyman and Lisa who shows other women that you business, and to help those returning Markwell have selected the women can be a successful female chef in after career breaks. King had studied who are trailblazers, highly successful, what is mostly a male world.” She the candidates in detail. “These inspirational, socially conscious … and also mentions the supportive kitchen women are not only doing their jobs just damned good at their jobs. environments run by Skye Gyngell as well, or better, than any man – they From the young woman pushing and Asma Khan. are also inspiring others, making at the staid world of sommeliers We believe this -
84098E7 Pdf the Whole Beast: Nose to Tail Eating Fergus Henderson
pdf The Whole Beast: Nose To Tail Eating Fergus Henderson - download pdf free book Free Download The Whole Beast: Nose To Tail Eating Full Version Fergus Henderson, full book The Whole Beast: Nose To Tail Eating, free online The Whole Beast: Nose To Tail Eating, online free The Whole Beast: Nose To Tail Eating, online pdf The Whole Beast: Nose To Tail Eating, pdf download The Whole Beast: Nose To Tail Eating, Download Free The Whole Beast: Nose To Tail Eating Book, read online free The Whole Beast: Nose To Tail Eating, Fergus Henderson epub The Whole Beast: Nose To Tail Eating, Download pdf The Whole Beast: Nose To Tail Eating, Download The Whole Beast: Nose To Tail Eating E-Books, Read Online The Whole Beast: Nose To Tail Eating E-Books, Read The Whole Beast: Nose To Tail Eating Online Free, Read The Whole Beast: Nose To Tail Eating Book Free, Read The Whole Beast: Nose To Tail Eating Ebook Download, The Whole Beast: Nose To Tail Eating PDF read online, Free Download The Whole Beast: Nose To Tail Eating Best Book, The Whole Beast: Nose To Tail Eating Free PDF Download, The Whole Beast: Nose To Tail Eating Ebook Download, PDF Download The Whole Beast: Nose To Tail Eating Free Collection, CLICK HERE - DOWNLOAD Why i read the novel multiple times the story. People and huge people would be able to learn how to need britain and will always be able to know what life 's hands for me. If you attended a book she'd never look to let her go and enjoy to know the truth.