BREAKFAST BRUNCH Monda Y to Sunday 8A M-11.30Am Saturday, Sunday, Ban K Holidays 11.30A M-5Pm

Total Page:16

File Type:pdf, Size:1020Kb

BREAKFAST BRUNCH Monda Y to Sunday 8A M-11.30Am Saturday, Sunday, Ban K Holidays 11.30A M-5Pm BREAKFAST BRUNCH Monda y to Sunday 8a m-11.30am Saturday, Sunday, Ban k Holidays 11.30a m-5pm Viennoiserie Eier all made in our pastry kitchen small . large . Benedict Mixed Basket small . large . small . large . a selection of mini croissant au beurre, almond croissant, fruit danish, Florentine ~ Arlington orange & sultana zopf, pain au chocolate cherry & almond muffin Austrian Gröstl . paprika fried potatoes & onion, bacon and a fried hens’ egg . Pretzel ~ Orange & Sultana Zopf with small . large . Kassler Ham Fried Egg Cherry & Almond Muffin ~ Croissant au Beurre and . Smoked Salmon Scrambled Eggs Pain au Chocolat ~ Almond Croissant butter and homemade jams . butter, homemade jams and spreads . Sweet Mustard Herring . Asbach Cured Salmo n. .......... Müsl i Smoked Herrin g .... Beetroot Cured Salmon . ........ Birchermüsli Bismarck Herring ... Oak-Smoked Salmo n .. Granola ......... all served with pickled vegetables all served with horseradish cream with maple syrup and raisins .... and nordic bread with mixed berrie s ....... Pink Grapefrui t ....... Yoghurt: Natural, Goat or Low Fa t .. Starters with cherry compot e ...... with granola and berries ..... with . with . Käsespätzle Bacon ~ Chopped Liver Pickles Prunes with lemon & elderflower compot e ... Beef Broth with Cheese Dumplings . ....... Fresh Fruit Salad Himmel und Erde soft black pudding with apple . Porridge . Beetroot and Goats’ Curd Salad . Crispy Bacon Roll . with fried egg . Endive, Bavarian Blue and Walnut Salad . Sausage Sandwich . with fried egg . Chopped Chicken Salad small . large . Pancakes with maple syrup . with bacon . with cherry compote . ~ Schnitzels . small . large . Chicken ~ Wiener served with preiselbeeren compote Holstein add . with anchovy, capers and egg Austrian Gröstl . Würstchen . Paprika Fried Potatoes & Onions, Bacon and a Fried Hen’s Egg choice of two sausages with potato salad, sauerkraut and caramelised onions Frankfurter traditional smoked beef ~ Bockwurst pork, paprika and chive Thüringer caraway spiced pork ~ Nürnberger pork and marjoram Fried, Poached or Scrambled Eggs . Käsekrainer pork and garlic stuffed with emmental Kassler Ham with Fried Egg small . large . Berner Würstel bacon wrapped pork and garlic with emmental Omelette from . ham, emmental, mushroom, tomato and . Smoked Salmon Scrambled Eggs Entrées Pan-Fried Sea Bream with a tomato & pepper stew . . . Eier im Glas . Lamb Goulash ~ Braised Beef Tafelspitz Eggs Benedict small . large . Grilled Sea Trout with a fine bean salad . Viennese Breakfast . Grilled Rib-Eye Steak ‘Zwiebelrostbraten’ . smoked ham, beef sausage, salami, artisan gouda, boiled egg and a pretzel English Breakfast . choice of eggs, bacon, sausage, black pudding, Strudels & Desserts tomato, mushroom and paprika fried potatoes . & . . Topfenstrudel ~Apple Walnut Strudel ~Sweet Cherry Strudel Poppy Seed Parfait with Summer Berries . Hazelnut & Chocolate Pudding . Coffee & Chocolate Marillenknödel apricot dumpling with apricot compote and vanilla ice cream . Scheiterhaufen apple bread & butter pudding with calvados anglaise . Expresso small . large . Franz Joseph Kaiserschmarrn chopped pancake with plum compote . . Milchkaffee ~ Melange Wiener Kaffee large espresso with whipped cream . TEA Daily 3p m-5.30pm Einspänner long espresso, steamed milk, whipped cream . Schwarzer Kaffee by the pot . Brötchen Konditorei & Biscuits served on rye sourdough Chocolate & Grand Marnier Dobos . Hot Chocolate Fondant . Fischer’s Hot Chocolate . Chicken Liver, ~ Sachertorte . Schokoladengenuss . Cucumber & Dill . grand cru ‘kalinga’ chocolate served with a jug of hot full cream milk on the side Raspberry & Artichoke & . Broad Bean . Poppy Seed Gugelhupf . Teas & Infusions Smoked Salmon Lemon Torte ~ Esterhazy Schnitten and Goats’ Curd . . . English Breakfast ~ Earl Grey ~ Darjeeling Herring Roe Caviar Gingerbread ~ Vanilla Kipferl . . . . . Ceylon ~ Assam ~ Green ~ Jasmine and Egg . Eisenbahner ~ Florentine . . Lapsang Souchong ~ White Ti p–Pai Mu Tan 02.
Recommended publications
  • Mapping Topographies in the Anglo and German Narratives of Joseph Conrad, Anna Seghers, James Joyce, and Uwe Johnson
    MAPPING TOPOGRAPHIES IN THE ANGLO AND GERMAN NARRATIVES OF JOSEPH CONRAD, ANNA SEGHERS, JAMES JOYCE, AND UWE JOHNSON DISSERTATION Presented in Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the Graduate School of The Ohio State University By Kristy Rickards Boney, M.A. ***** The Ohio State University 2006 Dissertation Committee: Approved by: Professor Helen Fehervary, Advisor Professor John Davidson Professor Jessica Prinz Advisor Graduate Program in Professor Alexander Stephan Germanic Languages and Literatures Copyright by Kristy Rickards Boney 2006 ABSTRACT While the “space” of modernism is traditionally associated with the metropolis, this approach leaves unaddressed a significant body of work that stresses non-urban settings. Rather than simply assuming these spaces to be the opposite of the modern city, my project rejects the empty term space and instead examines topographies, literally meaning the writing of place. Less an examination of passive settings, the study of topography in modernism explores the action of creating spaces—either real or fictional which intersect with a variety of cultural, social, historical, and often political reverberations. The combination of charged elements coalesce and form a strong visual, corporeal, and sensory-filled topography that becomes integral to understanding not only the text and its importance beyond literary studies. My study pairs four modernists—two writing in German and two in English: Joseph Conrad and Anna Seghers and James Joyce and Uwe Johnson. All writers, having experienced displacement through exile, used topographies in their narratives to illustrate not only their understanding of history and humanity, but they also wrote narratives which concerned a larger global ii community.
    [Show full text]
  • Von Hofladen Zu Hofladen
    www.naturpark-teutoburgerwald.de 1 Naturpark Teutoburger Wald/ Liebe Genießerin, lieber Genießer, Eggegebirge bei uns im Naturpark Teutoburger Wald/Eggegebirge Natur erleben und schützen, sie erhalten und für die sind Sie richtig! Hier finden Menschen als Erholungsraum nachhaltig bewahren, das ist Sie eine seit Jahrhunderten die Leitidee der Naturparke in Deutschland. gewachsene Kulturlandschaft Die beiden Mittelgebirgszüge im Westen des Naturparks ge- mit Wäldern, Weiden, Wiesen ben dem Naturpark Teutoburger Wald/Eggegebirge seinen und Feldern. Deren Schutz und Namen. Die höchste Erhebung aber ist der Köterberg (496 Erhaltung ist Aufgabe von uns m ü. NN) ganz im Osten des Naturparks. Und dazwischen: allen. In Zeiten, wo wir die Folgen Natur in Hülle und Fülle, idylische Täler, stille Wälder und des Klimawandels unmittelbar muntere Bäche laden zum aktiven Entdecken ein. Zwischen zu spüren bekommen, stehen Bielefeld und Sauerland, Paderborn und Weser erstreckt sich unsere Landwirte vor großen der Naturpark Teutoburger Wald/Eggegebirge über eine Herausforderungen. Fläche von über 2.700 Quadratkilometern. Eine Landschaft Ich möchte Sie einladen, heimische Erzeuger aus dem zum Wohlfühlen! Sie ist wie geschaffen für ein intensives Naturpark kennenzulernen, die kreative, aber dennoch Naturerleben mit allen Sinnen. traditionelle Wege gehen. „Regional und saisonal“ sind die Schlagworte, die zu einem nachhaltigen, Klima schonenden Konsum führen. Durch den Kauf heimischer Produkte können Sie Ihren ganz persönlichen Beitrag leisten und die Erfahrung machen, dass es frischer und leckerer wie direkt vom Erzeuger nicht geht. Sie wertschätzen direkt die Arbeit der Landwirte vor Ort und unterstützen sie so bei der Bewahrung unserer Lebensgrundlage. In unserer schnelllebigen Welt sehnen sich viele Menschen nach einem ruhigen Umfeld.
    [Show full text]
  • Finger Food | Coffee Breaks | Menus | Buffets | Beverages
    menus INTRODUCTION | fingeR food | coffee bReaks | menus | bUffeTs | beveRages InterContinental Frankfurt Wilhelm Leuschner Strasse 43 | 60329 Frankfurt | Germany Go to www.intercontinental.com/meetings or click here to contact us INTRODUCtion key Whatever the scale or theme of your meeting, we use our considerable culinary know-how to create authentic, unpretentious lunches, coffee breaks Local Origins and dinners. Signature dishes and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest Our Local Origins dishes, for instance, offer signature and provincial recipes seasonal ingredients of the area. that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area. World Kitchen Whereas our World Kitchen recipes leverage our global know-how by drawing Authentically prepared classic and contemporary dishes from on the experience of our chefs to offer a collection of authentically prepared around the world that leverage our global know-how. classic and contemporary dishes from around the world. For all of our menus, we source ingredients locally where possible, with the Light emphasis on fresh and natural produce. Vegetarian Simply click on the style of menu you require from the bottom navigation bar to view the options available, alternatively our team of Chefs would be pleased to work with you to create your very own Insider menu to ensure a truly memorable experience. *Rates valid from November 2010 INTRODUCTION | fingeR food
    [Show full text]
  • North Port Lodge No. 406 F.& A.M Lodge Calendar from the East
    North Port Lodge No. 406 F.& A.M NORTH PORT, FLORIDA From the East Greetings from the East; November is the month of Thanksgiving. I hope all of you will be able to celebrate the holiday with your families. The Grand Master will visit the 27th masonic District on the 21st.All officers should attend the visit of the Grand Master. I would like to congratulate Bro. Steve Marotta on being passed to the November Trestleboard Degree of Fellowcraft. A reminder that North Port Lodge will be dark for the 2nd communication this month. At the first meeting in December we will be Inside this issue: electing the officers for 2016. Brothers plan to attend. This masonic year is nearly over. We should be preparing for next year From the East 1 what we as a lodge what we should accomplish in 2016.The following is a From the West 2 quote to contemplate upon. "Freemasonry is a moral order, instituted by virtuous men, with the From the South 3 praiseworthy design of recalling to our remembrance the most sublime truths, Masonic Education 2 in the midst of the most innocent and social pleasures, founded on liberality, DeMolay Update 3 brotherly love and charity." (ARNOLD) Everyone please enjoy Thanksgiving and may the Great Architect of the Sickness / Distress 4 Universe watch all the Brothers and families. Officer List 4 Fraternally, Masonic Birthdays 5 Worshipful Master Lodge Committees 5 Mike Tirpak Officer Contact 6 Petitions for Membership 6 Lodge Calendar Sponsors 9 November 2015 Wed 11th 7:00pm Stated Communication (Bring current dues card) Sat 14th 9:30am DeMolay DAD Training (needed to work w/ our DeMolay members) Charity: @Venice Lodge No.
    [Show full text]
  • Where Gemëtlichkeit Happens
    Thanks to you, our dreams have come true. For over a decade, we have strived to provide you, our Guest, with a high quality meal with a lot of Gemütlichkeit (a state of well-being and enjoyment you feel when sharing good food and drink among friends and family). We pride ourselves on having an attentive and well-trained staff who prepare, sell, and serve our high quality products. Our specialty is German cuisine featuring sausages, cold cuts, Schnitzels, breads and desserts based on Hollerbach family recipes. Back in 1981, Linda and I first started thinking about opening our own restaurant. We opened the Willow Tree Café in August 2001 and thanks to you, our guests and our great staff, we have been growing ever since. We have expanded the restaurant from the initial 75 seats to our current capacity of over 275, which includes a full service bar. In 2011 we opened Magnolia Square Market, a true German Delikatessen where you can find your favorite German products, including gluten- free items, wine, and beers, as well as fresh baked goods. We want to thank the residents of Downtown Sanford and our Business Neighbors for letting us be a contributing partner in making our town great. We encourage you to enjoy our food and hospitality, and we welcome you into our family. Vielen Dank! Linda, Th eo, and Christina Hollerbach and our dedicated staff Where GemËtlichkeit Happens 1 Fassbier - Draft Beer Das Boot Th e tradition began in the 1800’s when a German military offi cer promised his troops he would drink beer from a boot if they were successful in battle.
    [Show full text]
  • Lahntalweeks 2020
    „Lahntal weeks“ in the Krone Starters „Lahntal Daube“ boiled beef salad with green sauce „Frankfurt style“ „Handkäs-salad“ with apple smoked trout-fillet with horseradish-cream beetroot-Salsa with fried „black-pudding” „homemade Spundekäs“ with farmhouse bread and butter as starter 10,50 € as main course 17,90 € Lamb´s Lettuce with cranberry vinaigrette and roasted herb bread 7,50 € with smoked duck-breast 12,00 € with bacon & Croutons 9,50 € with smoked salmon and horseradish-cream 13,00 € Soups Consommé from Taunus beef 6,50 € with root vegetables and semolina cams Pumpkin ginger foam soup 8,50 € with fried herb scampi Hotel „Zur Krone“ Obertorstraße 1 D-35792 Löhnberg Telefon +49 (0) 64 71 – 60 70 Telefax +49 (0) 64 71 – 607 607 E-Mail [email protected] Internet www.hotel-zurkrone.de Main courses „Himmel und Erde“ -creamy potatoes and apples- 16,50 € with fried „black pudding“ and roasted onions Sucking pig back -crispy fried- 24,90 € from „professional sucking pig Beck“ / Hohenlohe with red onion-marmelade, caramelized pointed cabbage, potato pancakes and Sauce Bérnaise Veal back filled with chanterelle and bread 28,50 € on Köstritzer beer sauce, sauted potatoes, and herb salad Cooked beef-Brisket 26,50 € with grated horseradish on Bouillon potatoes with root vegetables and extra horseradish-sauce Saddle of Venison from our region 32,80 € from “hunter Bock” / Leun on hokkaido risotto and plum seasoning sauce Hotel „Zur Krone“ Obertorstraße 1 D-35792 Löhnberg Telefon +49 (0) 64 71 – 60 70 Telefax +49 (0) 64 71 – 607 607
    [Show full text]
  • STONE SOUP Vegetarian Recipes for the Dinner Table
    STONE SOUP vegetarian recipes for the dinner table Avtk. Anandla Rucira Acarya O 1994 by the author All rights reserved by the author, No part of this publication may be reproduced, stored in a retrival sysltem, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherise, without the prior permission of the author. Published by: Progressive Women's Spiritual Association Eastern .Metropolitan By-pass Tiljala, Calcutta -700039 lndia Printed in lndia by: Ancrnda Printers Eastern Metropolitan By-pass Tiljala, Calcutta -700039 lndia Stone Soup ANNAPVRNA, Mother of the Universe, World Provider, dressed herself as an old hag in tatters to journey through the forest. She stopped to rest in a clearing of sturdy oaks and tall poplar. "Have you got anything to spare for an old woman?" she called to the sparrows above her head, "No," twittered the sparrows. "there's nothing here, nothing here." And to a passing doe, "Have you a bit of food for a tired traveller?" "No. there's hardly anything at all for me, what to say for you." "Hey, rabbit! What have you got for a hungry stranger?" "I've got such adarge family to feed, what I have is just enough. How can I possibly help you?" And so it went with a fox, a squirrel, a hedgehog and an opossum, too. No one could share their food with a stranger, and a human, no less. There was a gleam in her eye and she sighed to herself, but not so softly that those around couldn't hear, "Ahh, that's too bad.
    [Show full text]
  • Bild Und Schrift Auf ‚Magischen' Artefakten
    Bild und Schrift auf ‚magischen‘ Artefakten Materiale Textkulturen Schriftenreihe des Sonderforschungsbereichs 933 Herausgegeben von Ludger Lieb Wissenschaftlicher Beirat: Jan Christina Gertz, Markus Hilgert, Hanna Liss, Bernd Schneidmüller, Melanie Trede und Christian Witschel Band 19 Bild und Schrift auf ‚magischen‘ Artefakten Herausgegeben von Sarah Kiyanrad, Christoffer Theis und Laura Willer ISBN 978-3-11-060162-6 e-ISBN (PDF) 978-3-11-060433-7 e-ISBN (EPUB) 978-3-11-060492-4 ISSN 2198-6932 Dieses Werk ist lizenziert unter der Creative Commons Attribution-NonCommercial- NoDerivatives 4.0 International Licence. Weitere Informationen finden Sie unter http://creativecommons.org/licenses/by-nc-nd/4.0/. Library of Congress Control Number: 2018941194 Bibliografische Information der Deutschen Nationalbibliothek Die Deutsche Nationalbibliothek verzeichnet diese Publikation in der Deutschen Nationalbibliografie; detaillierte bibliografische Daten sind im Internet über http://dnb.dnb.de abrufbar. © 2018 Kiyanrad et al., publiziert von Walter de Gruyter GmbH, Berlin/Boston Dieses Buch ist als Open-Access-Publikation verfügbar über www.degruyter.com. Einbandabbildung: P. Heid. Inv. Kopt. 679 © Institut für Papyrologie, Universität Heidelberg, Foto: Elke Fuchs Satz: Sonderforschungsbereich 933 (Jessica Dreschert), Heidelberg Druck und Bindung: CPI books GmbH, Leck www.degruyter.com Vorwort Der vorliegende Band beinhaltet Beiträge, die auf einem interdisziplinären Workshop des Sonderforschungsbereichs 933 Materiale Textkulturen – Materialität und Präsenz des Geschriebenen in non-typographischen Gesellschaften an der Ruprecht-Karls-Uni- versität Heidelberg am 19. Juli 2013 am Ägyptologischen Institut vorgestellt wurden. Ausgerichtet wurde der Workshop mit dem Titel „Methodische Reflexionen zum Spannungsverhältnis zwischen magischem Text und Bild“ von den MitarbeiterInnen des Teilprojekts A03 „Materialität und Präsenz magischer Zeichen zwischen Antike und Mittelalter“ Sarah Kiyanrad, Christoffer Theis und Laura Willer.
    [Show full text]
  • Lutter & Wegner Menu
    Restaurant daily open from 11 am – 1 am Cuisine opening hours 12 pm – 12 am Weinhandlung daily open from 10 am wines also as off-trade sale Weinstube daily open from 6 pm - 1 am E.T.A. Hoffmann Stube open from 6 pm also for private events Jubilee book „Lutter & Wegner am Gendarmenmarkt - 200 Jahre Berliner Geschichte und Geschichten“ Author: Matthias Zimmermann | published 2011 be.bra Verlag Berlin Available here for 14.95 € We accept EC and credit cards: American Express, MasterCard and Visa for checks exceeding 25 € | all prices are inclusiv-prices Lutter & Wegner sparkling wine 0,1 l 5.00 € Aperitif Pinot Noir Organic grape juice 0,2 l 4.00 € vineyard Ott, Austria (non-alcoholic) Give me a cup of sack, rogue!“ This phra- Orange juice fresh squeezed 0,2 l 5.00 € se was coined in 1815 by Ludwig Devrient in the wine bar Lutter & Wegner. Hereby Champagne Pommery 0,1 l 12.00 € G the current German expression “Sekt” came Kir Royal 0,1 l 12.50 € into fashion, replacing the word “Schaum- Kir 0,1 l 6.00 € wein” then used for sparkling wine. At the time, Devrient Sherry medium / dry / cream 5 cl 5.00 € was a famous actor renowned for his portrayal of Sir Martini dry / bianco / rosso 5 cl 5.00 € John Falstaff, the hard drinking ruffian and womanizer Martini Cocktail 6 cl 11.00 € in Henry IV. Shakespeare had written that his chief Portwein white / red 5 cl 5.00 € protagonist should have a portly figure act, 4thscene. At Portwein Taylor´s Port, 10 years, barrel storage 5 cl 8.50 € the time in England, sack was a vernacular term for dry Pernod 2 / Ricard 4 cl 6.00 € white wine imported from Spain and the Canary Isles.
    [Show full text]
  • Crispy Brussels Sprouts/Himmel Und Erde
    Chef Bob Burns, CEC AAC Austin Country Club Recipe from WA Luncheon, October 2013 For the October 2013 WA luncheon, we served Smoked Pork Tenderloin with an apple cider reduction. Crispy Brussels Sprouts and the traditional German potato dish Himmel und Erde were the popular side dishes with the entrée. Crispy Brussels Sprouts 4 Portions Ingredients 20 medium Brussels sprouts ½ teaspoon black pepper 3 cups rice bran oil or canola oil 3 tablespoons Caraway Caramel 1 teaspoon salt Method Wash and dry sprouts. Trim bottoms. Cut an “X” in bottoms to one-forth of the depth of the sprout. Heat oil in a 2-quart sauce pan or wok to 350 °. Deep fry sprouts until crisp and dark golden brown, about 5 minutes. Drain on paper towels and season with salt and pepper. Toss with Caraway Caramel and serve. Caraway Caramel ¼ cup white granulated sugar 1 teaspoon coarsely ground black pepper 2 tablespoons water 2 teaspoon fish sauce (optional) 1½ teaspoon coarsely ground toasted caraway seeds Method Boil sugar and water until mixture becomes a light caramel color. Carefully add all ingredients. Transfer to a cold glass bowl. Himmel und Erde (Heaven and Earth) 4 Portions 1 pound golden potatoes 1½ Granny Smith apples ½ cup half and half 2 teaspoons unsalted butter 2 tablespoons unsalted butter Salt and white pepper to taste Salt and white pepper to taste Pinch of freshly grated nutmeg Continued on page 2 1 Chef Bob Burns, CEC AAC Austin Country Club Recipe from WA Luncheon, October 2013 Crispy Brussels Sprouts and Himmel und Erde, Continued Method Peel potatoes and boil in salted water until soft.
    [Show full text]
  • Lunch & Dinner Menu
    Starters Chicken Soup with Spätzle 7.75 Käsespätzle 6.50 with Bacon 7.95 Prix-Fixe Chilled Borscht, Horseradish, Dill & Lemon Oil 8.00 2 courses £19.50 Himmel und Erde 8.50 3 courses £24.00 Chopped Liver, Dill Pickles 8.50 Spinach, Gruyère & Cherry Tomato Quiche 9.25 Chilled Borscht, Horseradish, Dill & Lemon Oil Black Forest Ham & Artichoke Terrine, Pickled Rhubarb 12.00 Or Spinach, Gruyère & Cherry Tomato Quiche Brötchen served on rye sourdough Roast Fillet of Cod Chicken Liver, Cucumber & Dill 2.75 ~ Beetroot & Herring 3.25 potato rösti, tomato fondue, rocket & coriander pesto Jerusalem Artichoke, Sweet Radish & Pesto 3.95 Or Smoked Salmon with Lemon Crème Fraîche 3.95 Grilled Spatchcock Chicken Herring Roe Caviar & Saffron Egg 4.95 ~ Selection of any Three 9.25 paprika & lemon butter Chocolate & Grand Marnier Dobos Bismarck Herring � � � � 9.25 Beetroot Cured Salmon � 12.25 Or Sweet Mustard Herring � 9.25 Citrus Cured Salmon � � 13.25 Amalfi Lemon Sorbet Roll Mop Herring � � � � 9.25 Oak-Smoked Salmon � � 13.50 Selection of all Three � � � 9.25 Selection of all Three � � � 13.00 all served with pickled vegetables all served with horseradish cream and nordic bread Salads Cheese Superfoods Salad with Courgettes, Chickpeas & Bulgur Wheat Tête de Moine 11.50 small 11.00 large 16.50 with quince jelly Chopped Chicken Salad small 12.00 large 18.00 Confit Salmon Salad, Crispy New Potatoes, Nettle Dressing 15.75 Dorset Crab & Fennel Salad 16.50 Konditorei Apple & Poppy Seed Cake Main Courses 5.75 Chocolate & Grand Marnier Dobos 6.00 Fish Sachertorte
    [Show full text]
  • FAL-Jahresbericht 2001, Inhaltsverzeichnis, Vorwort, Bericht Des Präsidenten, Organisation Der
    Jahresbericht 2001 Herausgeber: Bundesforschungsanstalt für Landwirtschaft (FAL) - Der Präsident - Bundesallee 50, 38116 Braunschweig Telefon (0531) 5 96 10 01, Telefax (0531) 5 96 10 99 Redaktion: Informations- und Datenzentrum der FAL, © 2002 Fotos/Abbildungen: Soweit nicht anders vermerkt, Institute der FAL Umschlag: Albrecht-Design, Braunschweig Herstellung: braunschweig-druck GmbH ISSN 0171-5801 Der Jahresbericht der Bundesforschungsanstalt für Landwirtschaft (FAL) ist als Volltext unter www.fal.de abrufbar. Vorwort . 4 Bericht des Präsidenten . 5 Organisation der FAL . 6 Berichte der Institute ! Pflanzenernährung und Bodenkunde (PB) . 9 ! Pflanzenbau und Grünlandwirtschaft (PG) . 21 ! Agrarökologie (AOE) . 35 ! Tierernährung (TE) . 49 ! Tierzucht und Tierverhalten (TZV) . 65 ! Technologie und Biosystemtechnik (TB). 85 ! Betriebstechnik und Bauforschung (BB) . 107 ! Betriebswirtschaft, Agrarstruktur und ländliche Räume (BAL) . 123 ! Marktanalyse und Agrarhandelspolitik (MA) . 139 ! Ökologischer Landbau (OEL) . 149 Institutsübergreifende Forschungsaktivitäten . 158 Fachgutachten und Berichte. 167 Veröffentlichungen der Institute ! Pflanzenernährung und Bodenkunde (PB). 171 ! Pflanzenbau und Grünlandwirtschaft (PG) . 175 ! Agrarökologie (AOE). 177 ! Tierernährung (TE) . 181 ! Tierzucht und Tierverhalten (TZV) . 187 ! Technologie und Biosystemtechnik (TB) . 193 ! Betriebstechnik und Bauforschung (BB) . 199 ! Betriebswirtschaft, Agrarstruktur und ländliche Räume (BAL) . 203 ! Marktanalyse und Agrarhandelspolitik (MA) . 207 ! Ökologischer
    [Show full text]