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The Best Restaurants and Hotels
★★★ THE BEST RESTAURANTS AND HOTELS EDITION ★★★ Robbe & Berking Restaurant Guide 2017 ★★★ Dear Friends of Fine Cuisine, Delicious Food and Tables Set in Style, This 10th anniversary edition of our restaurant guide is bursting with 234 culinary hotspots featuring 143 Michelin stars. All the eateries listed have one thing in common: their outstanding performance. The very best produce and ingredients are prepared with meticulous attention to detail here by creative chefs with incredible fl air who really love their job. If they didn’t, they wouldn’t make it onto this prestigious list. And speaking of love, there’s another thing that sets these restaurants apart: real love – real silver. After all, the trappings and the atmosphere also play an important role in the dining experience. Even the greatest masterpiece needs a stage to unveil its full effect. Nowadays, it seems there’s a constant pressure for everything to become quicker, more convenient and easier all the time. All the more comforting, then, to know that these restaurants and the people behind them exist. Dine with the best and enjoy yourself. Yours, Oliver Berking 2 3 Alta Alta is a veritable classic amongst the Moderns. Despite its somewhat austere appearance, this range of cutlery conveys an almost sensuous feeling of pure pleasure for the eye and also for the hands. The reason is that its chiselled fi nish allows us to experience the beauty of the silver, there is no unneces- sary ornamentation to distract our gaze away from the clarity of the lines. With its simplistic beauty and its taut silhouette, Alta makes us feel that this is the one and only shape that is justifi ed in providing the basic pattern for every contemporary style of cutlery today. -
Sandoval Insausti Helena.Pdf
Universidad Autónoma de Madrid Facultad de Medicina Departamento de Medicina Preventiva y Salud Pública, y Microbiología THE INFLUENCE OF NUTRITIONAL DETERMINANTS ON AGEING DOCTORAL THESIS Helena Sandoval Insausti Directors: Dra. Pilar Guallar Castillón Dr. Fernando Rodríguez Artalejo Madrid, 2019 DOCTORAL THESIS THE INFLUENCE OF NUTRITIONAL DETERMINANTS ON AGEING Influencia de determinantes nutricionales en el envejecimiento Helena Sandoval Insausti To my parents and brother Dr. Pilar Guallar Castillón and Dr. Fernando Rodríguez Artalejo, inform that the thesis entitled “The influence of nutritional determinants on ageing” is an original work carried out by Helena Sandoval Insausti under our guidance and supervision. This is an original work and has not been submitted to any university for the awarding of any diploma/degree. We verify that we have read the thesis, that it is well written and it demonstrates a thorough understanding of the scientific methodology. Pilar Guallar Castillón, MD, PhD Fernando Rodríguez Artalejo, MD, PhD Department of Preventive Medicine Department of Preventive Medicine and Public Health, and Microbiology and Public Health, and Microbiology School of Medicine School of Medicine Universidad Autónoma de Madrid. Universidad Autónoma de Madrid. This thesis has been partially supported by FIS grants 16/609 and PI 17/01709 (Instituto de Salud Carlos III, State Secretary of R+D+I and FEDER/FSE), Table of Contents ACKNOWLEDGEMENTS ..................................................................... viii LIST OF ABBREVIATIONS -
KNASENDE Godt Knækbrød
i i i KNASENDE godt knækbrød i IT´S i A i kom og smag NORWEGIANpå sigdal knækbrød! THING. BASED ON SEEDS, KERNELS AND WHOLE GRAINS WHO WE ARE 4 ORIGIN 6 RECIPES 8 IN STORE 14 INDEX PRODUCT RANGE 18 2 Sigdal Knekkebrød Sigdal 3 Sigdal Knekkebrød Sigdal WHO WE ARE: IT´S A NORWEGIAN THING. Sigdal Crispbread is a crunchy flatbread based on whole grain flour and an abundance of flavorful seeds, that pleases both body and mind. Sigdal Crispbread is made from natural ingredients only, and is based on an old Norwegian baking tradition. 4 Sigdal Knekkebrød Sigdal IT´S A NORWEGIAN THING. 5 Sigdal Knekkebrød Sigdal ORIGIN: HISTORY IS PART OF THE RECIPE. Oats Crispbread, as we know it today, has been Sigdal Bakeri started replacing the baked in Norway for more than 500 years. traditional ingredients of crispbread with It was an ingenious way to keep bread seeds, whole grain flour and spices. edible for a long time in a country with a The result is a crispbread with a deliciously harsh climate and a short growing season. savory quality, highly appreciated by Norwegians today. Evolution Crispbread was originally baked from oats or barley, depending on where in the country you lived. With the increase in trade, wheat and rye became more common. The new grains ended up being the preferred ingredients in most crispbreads, until a small bakery decided to try something different. Sunflower seeds 6 Sigdal Knekkebrød Sigdal HISTORY Quinoa IS PART OF THE RECIPE. Oats Flax seeds 7 Sigdal Knekkebrød Sigdal 8 Sigdal Knekkebrød Sigdal RECIPES: GREAT, CRUNCHY IDEAS - any time of the day. -
Hummus Perfected Warm.Whipped
H E R O P K T I M S B I A R | L Jerk-Rubbed Traybake Chicken Rich & Simple French Apple Cake H L C ✩ ✩ C K H O A Amatriciana | Caramel-Braised Chicken O Rome’s Robust Vietnam’s N C G E U O T H Y E W A Y CHANGE THE WAY YOU COOK ◆ THE NEW HOME COOKING SPECIAL ISSUE ◆ Hummus Perfected Warm.Whipped. Drizzled. Kitchen Guide: Sweeteners, measured up … Weeknight Easy Thai Fried Rice 19_MSM_Sample_FrontCover_CTWYC.indd 1 3/18/20 3:28 PM ◆ Special Issue Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX Rigatoni with Roman Broccoli Sauce In which broccoli becomes a light and silky pasta sauce ����������������������������������������������6 Whole-Roasted Cauliflower Simply seasoned, tender and lightly charred: Cauliflower perfected ����������������������������� 7 Salt-Crusted Potatoes (Papas Arrugadas) Wrinkled and salty outside, tender and creamy inside: Tenerife’s potatoes ������������������� 8 Salt-Crusted Potatoes ......................Page 8 French Apple Cake ..........................Page 29 Pasta all’Amatriciana In Rome, red sauce is rich, robust and ��� barely there? ��������������������������������������������� 10 Chickpea and Harissa Soup (Lablabi) In Tunisia, soup is rich, bright, loaded with chickpeas and assembled in the bowl ���������11 Charred Brussels Sprouts with Garlic Chips Crunchy slivers of garlic punch up the flavor—and texture—of sprouts ���������������������� 13 Thai Fried Rice Andy Ricker makes the case for fried rice as a weeknight staple ���������������������������������14 Sichuan Chicken Salad -
Crackers, Crispbread & Snacks
crackers, crispbread & snacks All-Natural Kosher Certified Non-GMO Certified Vegetarian KII NATURALS CRISPS Origin: ON, Canada PK Size: 12/150g Apricot Orange Almond Date & Walnut Goji Berry & Pistachio Item #: 21749C Item #: 21749D Item #: 21749G UPC: 6 78629 05003 6 UPC: 6 78629 05002 9 UPC: 6 78629 05004 3 Cranberry Pumpkin Seed Rosemary & Pistachio Cranberry Coconut Item #: 21749P Item #: 21749R Item #: 21760CC UPC: 6 78629 05001 2 UPC: 6 78629 05005 0 UPC: 6 78629 05010 4 ORGANIC ARTISAN CRISPS ORGANIC ARTISAN CRISPS ORGANIC ARTISAN CRISPS PK Size: 6/150g PK Size: 6/150g PK Size: 6/150g Raisin, Rosemary & Cranberry & Cashew w/ Date & Lemon w/ Pumpkin Seed Black Quinoa Rolled Oat Flakes Item #: 21762 Item #: 21764 Item #: 21766 UPC: 6 78629 90006 5 UPC: 6 78629 90007 2 UPC: 6 78629 90008 9 SPECIAL ORDER SPECIAL ORDER Kii Organic Shipper (72/150g) Signature Shipper (72/150g) Item #: 21768A Item #: 21767A Contains: 18 x 21762, 18 x 21766 Contains: 12 x 21749G, 12 x 21749R & 36 x 21764 & 36 x 21749P [email protected] | 1-800-370-3850 | page 21-1 crackers, crispbread & snacks 21 All-Natural Vegetarian GONE CRACKERS GOURMET CRACKERS Origin: Surrey, BC PK Size: 12/142g Blue Cheese & Pepper Olive Oil & Cracked Pepper Canadian Cheddar & Chive Item #: 21356 Item #: 21357 Item #: 21358 UPC: 8 34202 00003 8 UPC: 8 34202 00004 5 UPC: 8 34202 00005 2 Roasted Shallot & Herb Undressed Parmesan & Rosemary Item #: 21359 Item #: 21361 Item #: 21362 UPC: 8 34202 00006 9 UPC: 8 34202 00007 6 UPC: 8 34202 00001 4 Made without using any of the not-so-great stuff like hydrogenated oils, yeast, or sugar, the focus at Gone Crackers has always been on using the highest quality ingredients with an artisanal flair to produce fine food. -
WEIGHT MANAGEMENT Index
CHOOSE YOUR FOOD LISTS FOR FOODS WEIGHT MANAGEMENT Index barley, 16 brussels sprouts, 31 chicken, 35, 36, 45, 46, 47, A beans, 10, 19, 31, 38, 45, 47, buckwheat, 16 48 acidophilus milk, 27 49 buffalo, 35 chicken breast, breaded and agave syrup, 53 bean sprouts, 31 bulgur, 16 fried, 45 alcohol, 10, 60, 61 beef, 35, 36, 45, 47, 49 burritos, 47 chicken drumstick, breaded almond butter, 38, 41 beef/chicken/shrimp with butter, 43 and fried, 45 almond milk, 27, 41 vegetables in sauce, 46 butter blends made with oil, chicken noodle soup, 49 almonds, 41 beef jerky, 35 43 chicken nuggets, 45 amaranth, 16, 31 “beef” or “sausage” buttermilk, 27 “chicken” nuggets, soy- American cheese, 37 crumbles, soy-based, 38 based, 38 angel food cake, 52 beef tongue, 36 C chicken salad, 48 animal crackers, 18 beer, 61 cabbage, 31 chicken sandwich, 47 apple juice/cider, 24 beets, 31 cake, 52 chicken thigh, breaded and apples, 22 bell peppers, 31 Canadian bacon, 35 fried, 45 applesauce, 22 biscotti, 52 candy, hard, 53 chicken wings, 45 apricots, 22 biscuits, 14, 47 canola oil, 41 chicory, 31 artichoke, 31 black beans, 19, 38 cantaloupe, 22 Chinese spinach, 31 artichoke hearts, 31 blackberries, 22 carrots, 31 chitterlings, 43 arugula, 31 black-eyed peas, 19, 38 cashew butter, 38, 41 chives, 31 asparagus, 31 blueberries, 22, 55 cashews, 41 chocolate chip cookies, 52 avocados, 41 bok choy, 31 cassava, 17 chocolate, dark or milk- bologna, 37 casseroles, 45 type, 53 B borscht, 49 catfish, 35 chocolate “kisses,” 53 baby corn, 31 bran, 15, 16 cauliflower, 31 chocolate -
Grains + Starches = About 70 to 90 Calories, 15 Grams Carbohydrates, 3
Grains + starches = about 70 to 90 calories, 15 grams carbohydrates, 3 grams protein, BREADS ⃝ 100% whole‐wheat bread 1 slice (28g) ⃝ Pumpernickel bread, whole grain 1 slice (32g) ⃝ Rye bread, whole grain 1 slice (32g) ⃝ Cracked wheat bread 1 slice (30g) ⃝ 100% whole wheat hamburger or hot dog bun 1/2 small ⃝ Dinner roll, whole grain 1 small (30g) ⃝ English muffin, whole grain 1/2 (28g) ⃝ Pita bread, whole grain 1/2 (6" or 15 cm) ⃝ Flour tortilla, whole wheat 1 (6") or 1/2 (10") ⃝ 1/2 small (3" diameter Bagel, whole grain or 29g) ⃝ Bannock, whole grain, baked 1 1/2 x 2 1/2 inches ⃝ Chapatti 1 piece (30g) ⃝ Roti, prata 1 piece (30g) • ⃝ Bread, white 1 slice (30g) • ⃝ 1/2 small (3" diameter • Bagels, white or 29g) ⃝ Bread, raisin 1 slice (26g) • ⃝ • Hamburger or hot dog bun, white 1/2 (22g) ⃝ English muffin, white 1/2 (28G) • ⃝ Pita bread, white 1/2 (6" or 25 cm) • ⃝ Flour tortilla, white 1 (6") or 1/2 (10") • ⃝ Pancake 1 medium (4") • ⃝ • Pizza crust (made with 2 cups (500mL) of flour) 1/12 (12") or 90g ⃝ Wrapper, wonton 3 (3 1/2 inch square) • ⃝ Wrapper, eggroll 1 (7 inch square) • ⃝ Muffin, low fat, high fibre CRACKERS ⃝ Kavli®: Crispy Thin, Crispy Garlic* 4 pieces ⃝ Ryvita®: Dark rye, light rye or sesame rye* 4 pieces ⃝ Wasa®: Whole grain* 2 pieces Finn Crisp®: Original ⃝ Rye or Multigrain 4 pieces ⃝ President's Choice Ancient Grains 10 pieces ⃝ Melba Toast (multifibre) 7 pieces ⃝ Matzoh (whole wheat) 1 cracker (28g) ⃝ Pita Break® Lavash crispbread 1 1/2 pieces ⃝ Soda crackers, whole wheat 7 pieces ⃝ Triscuits® 50% Less Salt 5 pieces -
Pazzo Cookery Catalog 3 C'est Arrivé! Pazzo Cookery Catalog 3 Features a Wide Range of Food Related Books from the 16Th to the 20Th Century
Pazzo Cookery Catalog 3 C'est arrivé! Pazzo Cookery Catalog 3 features a wide range of food related books from the 16th to the 20th century. Our focus, sort of, is on France including an array of less expensive regional cook books, though once again the largest section is Mexico with another selection of the books of the incomparable Josefina Velázquez de León, as well as a group of manuscript cookbooks. Rounding out the catalog is a likable group of Italian books including a number of books of secrets and some interesting mid 20th century items, as well as a smattering of English, American, Spanish, and other books. Noteworthy in this final section are a few collections of menus including chef signed, cruiseship and various restaurant and dinner party collections, and a small group of handcolored 16th century views of food related scenes. France 1-44 Mexico 45-93 Italy 94-106 Elsewhere 107-142 Ordering: Books may be ordered by email to [email protected], or phone at 617-323-2919. As soon as the catalog is distributed the books will also be available at pazzobooks.com (but at no other websites for quite some time). Terms: All books are guaranteed as described and are returnable for any reason within 30 days of purchase. Payment by check, money order, credit card, bank wire or Paypal. Institutions billed according to their requirements. Reciprocal discounts to the trade. Postage is $5 in the U.S. and at cost abroad, Massachusetts residents please add 6.25%. France 1: Louis XIV: Declaration du Roy Concernant la Vente du Caffé Thé & Chocolat Jacques Mongiron-Millangis, Bordeaux, 1692. -
Beyond Muesli and Fondue -- the Swiss Contribution to Culinary History: a Summary of Ambassador Martin Dahinden’S Book
Swiss American Historical Society Review Volume 57 Number 2 Article 5 6-2021 Beyond Muesli and Fondue -- The Swiss Contribution to Culinary History: A Summary of Ambassador Martin Dahinden’s Book C. Naseer Ahmad Follow this and additional works at: https://scholarsarchive.byu.edu/sahs_review Part of the European History Commons, and the European Languages and Societies Commons Recommended Citation Ahmad, C. Naseer (2021) "Beyond Muesli and Fondue -- The Swiss Contribution to Culinary History: A Summary of Ambassador Martin Dahinden’s Book," Swiss American Historical Society Review: Vol. 57 : No. 2 , Article 5. Available at: https://scholarsarchive.byu.edu/sahs_review/vol57/iss2/5 This Article is brought to you for free and open access by the Journals at BYU ScholarsArchive. It has been accepted for inclusion in Swiss American Historical Society Review by an authorized editor of BYU ScholarsArchive. For more information, please contact [email protected], [email protected]. Ahmad: Beyond Muesli and Fondue -- The Swiss Contribution to Culinary History Beyond Muesli and Fondue The Swiss Contribution to Culinary History A Summary of Ambassador Martin Dahinden’s Book by C. Naseer Ahmad Introduction Breaking bread together has deep rooted spiritual foundations for strengthening fellowship and in easing tensions among people of different persuasions. So, it is propitious that former Swiss Ambas- sador to United States Dr. Martin Dahinden, who is a seasoned Swiss diplomat with exquisite tastes and a vast reservoir of knowledge and experience wrote a book Beyond Muesli and Fondue, which describes Swiss contributions to culinary history. This is a book to keep handy for all occasions because of the rich content that provides a historical perspective, and it provides splendid ideas to make any gathering memorable. -
A Cuisine for Every Taste
dining a cuisine for every taste s unlikely as it may seem, lil’ ol’ Monterey County can make a strong claim for a spot at the table with the world’s greatest dining regions. With A1,200 eateries, it enjoys one of the highest per capita concentrations of restaurants anywhere. Countless top-notch restaurateurs have migrated here to stake their claim, and the reason is simple: close proximity to the freshest ingredients. It all begins with the Monterey Bay home to a virtually endless variety of seafood. From spot prawns and sand dabs to abalone and halibut—not to men- tion the ubiquitous squid and countless other species of edibles—Monterey Bay is the region’s natural fish mar- ket. Both Monterey and nearby Moss Landing are home to a commercial fishing industry that acts as the feeder system for local restaurants and shops. To go along with all that delicious seafood, you’ll need some veggies and salad. Lucky for you, the fertile Salinas Valley just happens to be known as “The World’s Salad Bowl.” Practically every vegetable and type of let- tuce is grown here. And don’t forget artichokes, because just 15 miles north, in Castroville, lies the artichoke capital of the world. How about a little garlic to season it all with? Just a little further north is Gilroy, the garlic capital of the world. Ah, but you’ll need something to help wash it all down. Fortunately, Monterey County is home to approxi- mately 50 wineries, from the historic Chalone Vineyards to the intimately boutique (but still world-class) Chateau Christina. -
Potato - Wikipedia, the Free Encyclopedia
Potato - Wikipedia, the free encyclopedia Log in / create account Article Talk Read View source View history Our updated Terms of Use will become effective on May 25, 2012. Find out more. Main page Potato Contents From Wikipedia, the free encyclopedia Featured content Current events "Irish potato" redirects here. For the confectionery, see Irish potato candy. Random article For other uses, see Potato (disambiguation). Donate to Wikipedia The potato is a starchy, tuberous crop from the perennial Solanum tuberosum Interaction of the Solanaceae family (also known as the nightshades). The word potato may Potato Help refer to the plant itself as well as the edible tuber. In the region of the Andes, About Wikipedia there are some other closely related cultivated potato species. Potatoes were Community portal first introduced outside the Andes region four centuries ago, and have become Recent changes an integral part of much of the world's cuisine. It is the world's fourth-largest Contact Wikipedia food crop, following rice, wheat and maize.[1] Long-term storage of potatoes Toolbox requires specialised care in cold warehouses.[2] Print/export Wild potato species occur throughout the Americas, from the United States to [3] Uruguay. The potato was originally believed to have been domesticated Potato cultivars appear in a huge variety of [4] Languages independently in multiple locations, but later genetic testing of the wide variety colors, shapes, and sizes Afrikaans of cultivars and wild species proved a single origin for potatoes in the area -
Pasta & Fertiggerichte
PASTA & FERTIGGERICHTE SCHNELL & GENUSSVOLL Art.-Nr. 204295 Art.-Nr. 204296 Sacchettini al prosciutto crudo Sacchettini al tartufo Pasta Tradition Tortelloni Antonio Art.-Nr. 200394 Tortellini verdura Art.-Nr. 205803 2 × 2 kg 2 × 2 kg 23h +1 23h +1 Täglich Täglich Gemüsefüllung (Spinat, Blumenkohl, Peperoni, Karotten, Sellerie, Zwiebeln) Ricotta-Spinat-Füllung, Stück ca.11 g Stück ca. 5 g Tortelloni tricolori Art.-Nr. folgt Rondino mit Alpenkräuter Art.-Nr. folgt 2 × 2 kg 2 × 2 kg 23h +1 11h +2 Täglich Di, Do, Fr Rindfleischfüllung, Stück ca. 11 g Herkunft Fleisch: Schweiz Käse-/Rahmfüllung, Alpenkräuter, Stück ca. 14 g Tortellini 4 formaggi Art.-Nr. 205807 Ravioli al pesto Art.-Nr. 204307 2 × 2 kg 2 × 2 kg 11h +2 23h +1 Di, Do, Fr Täglich Käsefüllung, Stück ca. 4 g Füllung aus Käse, Basilikum, Pinienkernen und Spinat, Stück ca. 6 g Tortellini Don Carlo Art.-Nr. 205818 Ravioli Casalinga Art.-Nr. 200156 2 × 2 kg 2 × 2 kg 23h +1 11h +2 Pasta & Pasta Fertiggerichte Täglich Di, Do, Fr Rindfleischfüllung, Stück ca. 5 g Rindfleisch-Spinat-Füllung, Stück ca. 7 g Herkunft Fleisch: Schweiz Herkunft Fleisch: Schweiz Raviolini Ratatouille Art.-Nr. 204420 2 × 2 kg 11h +2 NEW Di, Do, Fr Gemüsefüllung (Zucchini, Auberginen, Peperoni, Zwiebeln), Stück ca. 4 g Späteste Bestellzeit Lieferung in Tagen (nach Bestelleingang) vegan vegetarisch tiefgekühlt Combi Steamer Wasserpfanne 229 Pasta Sélection Ravioloni Cantadou Provençale Art.-Nr. folgt Tortelli di ricotta Art.-Nr. folgt 4 × 1 kg 4 × 1 kg 11h +2 23h +1 Di, Do, Fr Täglich Frischkäsefüllung Cantadou mit Kräuter Provençale, Stück ca. 17 g Ricotta-Spinat-Füllung, Stück ca.