DOCSLIB.ORG

Know the Italian Food & Taste Vienna 24.5.2016

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Know the Italian Food & Taste Vienna 24.5.2016 KNOW THE ITALIAN FOOD & TASTE VIENNA 24.5.2016 | PRAGA 26.5.2016 Company name TONY&TERE DI DALMASSO B. E C. SNC Address VIA VERMENAGNA,12 BOVES (CN) ITALY Phone +39 0171 387871 Fax +39 0171 390659 E-Mail [email protected] Website www.tonytere.it Contact name Mara Dalmasso Position Manageress and marketing responsible Contact e-mail [email protected] Number of employees 6 Languages spoken French and English Do You export? O YES, where? France and Spain O NO Brief description of your We are an italian family-run company, located in the area of Cuneo company (Piedmont), manufacturing medium/high quality Pasta, deep-frozen, and (max. 1.000 characters) made according to artisan methods. We manufacture filled pasta according to the typical recipes from Piedmont (such as Agnolotti with meat filling or the typical "ravioli del plin"). As well as that, for some years, we have started to manufacture filled pasta with "special" recipe filling, in many different shapes and with lots of different fillings, for example our Caserecci with truffles, our Cannoncini with lobster, our Mezzelune with Parmigiano Reggiano, .....etc. The only preserving ingredient used is deep-freezing, so the shelf-life of our pasta is 12 months. Our main sale channel is mostly bound to restaurants and catering, where our constant search on the ingredients' quality allows us to offer an excellent product, very practical for the kitchen staff, as it neither needs long cooking times nor too much tasty sauces. Our strength is that we are ready to match our customers' requirements and taste, by creating suitable recipes for them and, upon demand, manufacturing with their brand. Description of the product Some types of gnocchi, filled pasta according to the typical recipes from you would like to export to Piedmont (such as Agnolotti with meat filling or the typical "ravioli del Austria / Czech Republic plin"), filled pasta with "special" recipe filling, in many different shapes and (max. 1.000 characters) with lots of different fillings, for example our Caserecci with truffles, our Cannoncini with lobster, our Mezzelune with Parmigiano Reggiano, .....etc. We are ready to match our customers' requirements and taste, by creating suitable recipes for them and, upon demand, manufacturing with their brand. Main competitive Pasta Tony&Tere: medium/high quality Pasta, deep-frozen, made according advantage of your product to artisan methods. The only preserving ingredient used is deep-freezing, so the shelf-life of our pasta is 12 months ,it's very practical for the kitchen staff, as it neither needs long cooking times nor too much tasty sauces, we are ready to match our customers' requirements and taste, by creating suitable recipes for them and, upon demand, manufacturing with their brand. Certification Stamp CEE Business partner you would like to find Importer and distributor in restaurant and catering channel. Price range of your product from € 2,20 to € 23,50 Other information Our offer of deep-frozen pasta is now widened towards the retail channel as well, as we can manufacture 500 grams packet too. .
Load more

Recommended publications
  • L'attacco Continua, Altri Missili Su Kabul
    ARRETRATI L IRE 3.000 – EURO 1.55 SPEDIZ. IN ABBON. POST. 45\% anno 78 n.193 martedì 9 ottobre 2001 lire 1.500 (euro 0.77) www.unita.it ART. 2 COMMA 20/B LEGGE 662/96 – FILIALE DI ROMA Appena cominciata la guerra americana che si collega di Bin Laden che annuncia le televisioni del mondo con la televisione araba e proclama la guerra. Sembra un si collegano con la Cnn che fa vedere l’immagine gioco. Ma è un gioco di morte. Linate, 118 morti per un radar che non c’è Scontro tra due aerei: non è un errore umano, come dice Lunardi, ma colpevole incuria Piloti e sindacati denunciano, interpellanze urgenti alle Camere, aperte tre inchieste NON Oreste Pivetta dinavian Airlines, MD80, sulla pi- sta di lancio, pronto, alla velocità per il decollo. Il Cessna Citation 2 CHIAMATELA MILANO Non c’entrano i terroristi, Air Evex, aviogetto che sbaglia stra- non sarà la piccola guerra di Lina- da, gira troppo presto, verso de- FATALITÀ te, ma i morti sono tanti: centodi- stra. Il pilota che forse lo vede e ciotto. Centodiciotto persone che cerca di alzarsi. Il Cessna che cen- Rinaldo Gianola se ne sono andate in un botto (tre tra l’MD80, gli strappa il motore di botti in successione, dicono i testi- sinistra, poi il carrello di destra, si moni, che avranno pensato agli al- spacca in due. desso, per favore, non chia- tri sentiti e visti in tv delle torri matela fatalità. Non è stato gemelle), uno scontro tremendo. SEGUE A PAGINA 3 A il destino, non sono state Poi fumo e fuoco.
    [Show full text]
  • Article Description EAN/UPC ARTIC ZERO TOFFEE CRUNCH 16 OZ 00852244003947 HALO TOP ALL NAT SMORES 16 OZ 00858089003180 N
    Article Description EAN/UPC ARTIC ZERO TOFFEE CRUNCH 16 OZ 00852244003947 HALO TOP ALL NAT SMORES 16 OZ 00858089003180 NESTLE ITZAKADOOZIE 3.5 OZ 00072554211669 UDIS GF BREAD WHOLE GRAIN 24 OZ 00698997809302 A ATHENS FILLO DOUGH SHEL 15 CT 00072196072505 A B & J STRW CHSCK IC CUPS 3.5 OZ 00076840253302 A F FRZN YGRT FRCH VNLL L/FAT 64 OZ 00075421061022 A F I C BLACK WALNUT 16 OZ 00075421000021 A F I C BROWNIES & CREAM 64 OZ 00075421001318 A F I C HOMEMADE VANILLA 16 OZ 00075421050019 A F I C HOMEMADE VANILLA 64 OZ 00075421051016 A F I C LEMON CUSTARD 16 OZ 00075421000045 A F I C NEAPOLITAN 16 OZ 00075421000038 A F I C VANILLA 16 OZ 00075421000014 A F I C VANILLA 64 OZ 00075421001011 A F I C VANILLA FAT FREE 64 OZ 00075421071014 A F I C VANILLA LOW FAT 64 OZ 00075421022016 A RHODES WHITE DINN ROLLS 96 OZ 00070022007356 A STF 5CHS LASAGNA DBL SRV 18.25 OZ 00013800447197 ABSOLUTELY GF VEG CRST MOZZ CH 6 OZ 00073490180156 AC LAROCCO GRK SSM PZ 12.5 OZ 00714390001201 AF SAVORY TKY BRKFST SSG 7 OZ 00025317694001 AGNGRN BAGUETE ORIGINAL GF 15 OZ 00892453001037 AGNST THE GRAIN THREE CHEESE PIZZA 24 OZ 00892453001082 AGNST THE GRN PESTO PIZZA GLTN FREE 24OZ 00892453001105 AJINOMOTO FRIED RICE CHICKEN 54 OZ 00071757056732 ALDENS IC FRENCH VANILLA 48 OZ 00072609037893 ALDENS IC LT VANILLA 48 OZ 00072609033130 ALDENS IC SALTED CARAMEL 48 OZ 00072609038326 ALEXIA ARBYS SEASND CRLY FRIES 22 OZ 00043301370007 ALEXIA BTRNT SQSH BRN SUG SS 12OZ 00034183000052 ALEXIA BTRNT SQSH RISO PARM SS 12OZ 00034183000014 ALEXIA CLFLWR BTR SEA SALT 12 OZ 00034183000045
    [Show full text]
  • Dimsum Menu January 20 PARTY
    麵條米飯Noodle & Rice Dishes 61 戰士牛籠 Warrior Cage (s, gf) Spiced beef fillet slices in chilli and onion red sauce caged in edible deep fried red noodle 69 糯米雞 Chicken & Pork Presents Mince of chicken & pork, duck egg, mushroom & bamboo contained in sticky rice steamed in 2 lotus leaf parcels 41 鮮菇雞飯 Voodoo Chicken Parcel (gf, s, d) Spiced rice with succulent jerk chicken breast pieces steamed in a large lotus leaf parcel 煎炸類 Sides Dim Sum 12 芥蘭 Chinese Broccoli (v, gf, d) Steamed Chinese broccoli served Bar with your choice of oyster sauce or balsamic glaze 28 泡菜 Picca-Lilly (v, gf, s, d) Tasty tangy tossed lilly flowers, Chinese white tuber, carrots, and cucumber marinated in sweet vinegars 33 海藻風暴 Stormy Seaweed (v, gf, s, d) Crunchy seaweed tossed in a Szechuan spicyestorm topped with sesame seeds Courtesan 35 蝦片 Prawn Crackers (d) Fried tapioca chips flavoured with spiced garlic and real shrimp 38 蝦片 Edamame (v, gf, d) Lady Chef Steamed Edamame beans sprinkled with pink Himalayan salt Fengjuan Xue 甜品類 Dessert as one of the very few female head Four fabulous female chef’s complement Fengjuan to DimSum chefs create an alluringly delicious dessert menu for sensualists. creates these delectable dishes to Forewarned is forearmed! touch the hearts 50 冰糕 Pink Guava & Passion Fruit Sorbet of adventurers of Brixton 荔枝玫瑰 2 scoops of exclusive sorbet handmade by Yee Kwan 51 冰淇淋 Chocolate & Salted Butter Caramel 巧克力 焦糖 Ice Cream (v, gf) A large scoop of each award winning handmade ice creams 52 黑芝麻湯圓 Black Sesame Balls (v) Sweet black sesame paste encased in a soft glutinous rice ball and covered with crunchy nuts.
    [Show full text]
  • Talluto's Tortellini the Authentic
    Talluto’s Tortellini the Authentic Way POSTED BY PHILLY FOOD GIRL on February 9, 2016 Leave a Comment I noticed something while shopping for pasta: some are significantly more expensive than the others! I attributed this to the quality of the product, but it turns out to be so much more than that. I decided to sit down with Joe Talluto of Talluto’s Authentic Italian Foods to hear what he had to say. If anyone was able to clarify, he was the man for the job! First, a bit about the history. Tortellini was founded in Northern Italy (Bologna). There are a few versions of how this pasta shape came-to-be; most of which involve navels (gasp!); you can read more about here. Tortellini are small, intricate, folded, and pinched pastas filled with a variety of ingredients such as meat, cheese, and/or herbs. Because there is only a very small amount of space for filling, the ingredients MUST shine! Americans generally eat tortellin in pasta salad, or with heavy tomato-based or cream sauces. This is a stark contrast to how they’re served in Italy: “in brodo” (broth). That’s right, broth! Talluto’s mirrors the Italian tradition, and fills the pasta with the best-of-the-best ingredients, allowing them to stand center-stage in beef or chicken stock. Unbeknownst to me, most manufacturers buy from other tortellini suppliers. Talluto’s makes all of their products in-house (see my previous post about ravioli) to maintain the integrity of the product. Locally, there is only one major supplier that pumps out tortellini to various companies.
    [Show full text]
  • Agnolotti Del Plin
    PASTA SHOWSTOPPER with Domenica Cooks AGNOLOTTI DEL PLIN AGNOLOTTI DEL PLIN These tiny, distinct ravioli are a specialty of Italy’s Piedmont region. Delicate egg pasta dough is stuffed with a rich meat filling and cut into small pockets. The filling for agnolotti is typically made from leftover roasted meat; here I’m substituting a rich mixture of ground pork and veal flavored with wine, nutmeg, and Parmigiano cheese. The “sauce” is simple: browned butter and plenty of freshly grated Parmigiano, though you can also toss in some sage leaves if you like. Makes about Ingredients 300 g “00” flour, pasta flour, or all-purpose flour; or 280 g flour plus 20 g (2 tablespoons) semola rimacinata or semolina flour 3 extra-large eggs, at room temperature; or 3 large eggs plus 1 extra, lightly beaten; or 3 large eggs and 1-3 tablespoons water 1/4 teaspoon fine salt (optional) Semola rimacinata or semolina flour for dusting the work surface Mixed meat Stuffing (see recipe) Browned Butter and Sage Sauce (see recipe) Freshly grated Parmigiano-Reggiano for serving Instructions 1. Measure 280g (2 cups + 2 Tbsp) flour into the work bowl of a food processor fitted with the metal blade. Add the salt and pulse to combine. Break 3 eggs into the work bowl; pulse until the mixture forms crumbs that look like small curds. Pinch together a bit of the mixture; it should form a soft ball. If the mixture seems dry, dribble in a little more egg or water by the tablespoon and pulse until the dough starts to come together.
    [Show full text]
  • ENRICO Il Collezionista Grandi Maestri Enrico Bartolini
    LA RIVISTA DEI GRANDI CHEF DELLA CUCINA ITALIANA E INTERNAZIONALE WWW.GRANDECUCINA.coM 04 2017 Ma quanto mi costi? I MENU PIÙ CARI DEL MONDO Minimal o barocco: NUOVA ESTETICA DEL PIATTO Nuovi trend COCKTAIL A TUTTO PASTO Data prima immisoine sul mercato: 20/7/17 - Prezzo Euro 6,00 in Italia Rivista bimestrale - N.04 Ottobre 2017 Le 4 stelle di Bartolini EURO 6,00 ENRICO IN ITALIA IL COLLEZIONISTA MutuoUp: IL MUTUO CON QUALCOSA IN PIÙ. Il mutuo non sempre basta SE LO SOGNI LO PUOI FARE E NOIse siTI presentano AIUTIAMO spese A REALIZZARLO. non preventivate. Con MutuoUp puoi contare su un importo aggiuntivo, fino al 10% del valore del mutuo per l’acquisto dell’immobile. intesasanpaolo.com Messaggio pubblicitario con finalità promozionale. MutuoUp è disponibile esclusivamente per la finalità di acquisto dell’immobile; la quota aggiuntiva non può essere superiore al 10% dell’importo erogato per l’acquisto dell’immobile nel rispetto dell’importo massimo finanziabile. L’erogazione della quota aggiuntiva potrà avvenire una sola volta, a condizione che tutte le rate siano state regolarmente pagate alle scadenze previste ed il mutuo non sia in un periodo di sospensione del pagamento delle rate. In caso di acquisto prima casa l’imposta sostitutiva e gli interessi maturati sulla sola quota aggiuntiva non potranno beneficiare della detrazione fiscale prevista per legge. Per tutte le condizioni economiche e contrattuali consultare le Informazioni Generali disponibili in Filiale e sul sito della Banca. La concessione del mutuo è subordinata all’approvazione della Banca. Editoriale Carla Icardi Editor in Chief IL PESO DELLE STELLE Non è tutto oro quella che luccica, dicevano i nostri nonni.
    [Show full text]
  • Agnolotti Del Plin
    Agnolotti Del Plin I really enjoy making fresh pasta and gnocchi and over the years I have become pretty good at whipping these up without any fuss but filled pasta, like ravioli, I’ve been less successful with. My attempts at ravioli have been plagued with filling leakages and size variations that would make most Nonnas weep. Invited to take a class at Enoteca Sileno recently I discovered that with a little professional instruction I was able to master it. In particular, I was thrilled to come away with a fool-proof and fast technique for one particular style of filled pasta. Usually making very petite anything is fiddly and time consuming but agnolotti del plin from the Piedmont region of Italy is anything but. While we mostly know agnolotti as large pockets, plin, meaning pinched, are tiny rectangular pillows. Essentially once you roll out the pasta sheets you simply squeeze the filling out as a long, thin sausage (less than the width of your little finger) using a piping bag, moistening your little finger in water run it along the pasta next to the filling and then fold over the dough, pressing down the edge. Next, using the thumb and forefinger of each hand, pinch the long sausage starting at one end to create a little puffed up pillow and continue doing this at thumb nail intervals. The pinched length of pasta is then cut swiftly with a crinkle cut roller cutter into tiny rectangular shapes that look as beautiful as any made by a veteran of the Italian kitchen.
    [Show full text]
  • Master Food Apr 2020
    PROVISIONS FULL PRODUCT LIST JANUARY 2021 REV: 18/01 (London) - Units 2-3, 199 Eade Road, London N4 1DN T: (020) 8880 2526 F: (020) 8880 2708 E: [email protected] www.alivini.com (Leeds) - Unit 5b, Helios 47, 5 Isabella Road, Leeds LS25 2DY T: 0844 556 5557 F: 0844 556 5558 INDEX Page Page MEAT 1-4 DAIRY & FRESH EGGS 4-7 Villani, Bagatto, Alcaruno, Ruliano, Tanara Giancarlo, Salumificio Padano & Parmigiano, Italcaseus, Argiolas, Amatrice, Caseificio Rossi, Spiezia, Morgante Salumi, Antica Pieve, Bernardo Hernandez SOLP, Caseificio Manciano, Auricchio, Caseificio Busti, Orchidea, (BEHER), Gerini, Bernardini Gastone, Leoni, Renzini, Rigamonti, Luigi Gioiella, Granarolo, Profumi e Sapori Del Sud, Campania Felix, Ferrari, La Bottega di Ado', Profumi e Sapori Del Sud, Artigiano Della Aversano, Sabelli, Alival, Galbani, Mario Costa, Haut Val d'Ayas, Los 'Nduja, Domingo Moreno, Romanzini Cameros, Soft & Hard Cheese - Other, Burro Delle Alpi, Eurovo FISH & SEAFOOD 8 OILS & VINEGARS 9-10 Borrelli Mare, Mare Puro, Bernardini Gastone, Robo, Sud Pesca, Farchioni, Col d'Orcia, Sanacore, Frantoio Pasquini, Vincenzo Salvo, Maruzzella, Veliero Oliveti d'Italia, De Santis, Ponti, Manicardi, Cavalli Ferdinando, Renzini, Pathos OLIVES 10-11 PASTA, RICE, FLOUR, BAKING & READY MEALS 11-16 Miccio, Vincenzo Salvo, La Sota, Sesta, La Explanada, Delicia Barilla, Voiello, De Cecco, Gerardo di Nola, Garofalo, Pastificio Cocco, Antico Pastificio Morelli, Campofilone, Cipriani, Montegrappa, Pastificio Rossi, Pastai in Brianza, Medicei, Il Ceppo, Il Pastaio, Ferron,
    [Show full text]
  • GIORGIOS Restaurant
    GIORGIOS Restaurant Corner High Street & Glenferrie Road Armadale Victoria Australia 3143 p - (03) 9822 4664 e - [email protected] www.giorgiosrestaurant.com.au BREAKFAST FREE RANGE EGGS Gluten free toast add 2 10.9 Your choice of free range eggs on toasted sourdough; scrambled, fried or poached BREAKFAST EXTRAS Bacon, sausages, ham, baked beans, avocado, hash browns, spinach, sautéed onions, tomatoes field mushrooms, Hollandaise sauce, 3.5 each Smoked salmon 6.9 Cevapi sausage 5 EGGS BENEDICT 19.9 Poached eggs on toasted sourdough, Virginian ham, topped with burnt butter Hollandaise sauce DUKKAH SCOTCH EGGS 18.9 Soft boiled eggs crusted with Middle Eastern herbs & spices on house baked beans and roquette GIORGIOS BIG BREAKFAST 24.9 Fried eggs, field mushrooms, bacon, chipolata sausages, hash browns, grilled onions & grilled tomato on toasted sourdough SPANISH OMELETTE 19.9 Potato, chorizo, bacon, capsicum, olives, mozzarella served with soft tortilla FRENCH TOAST B.L.T. 21.9 Bacon, lettuce & tomato between crispy sourdough French toast SMASHED AVOCADO TOAST Gluten free toast add 2 20.9 Avocado, Bulgarian feta cheese, tomatoes, beetroot medley & roquette with poached eggs served on seeded rye toast Add bacon extra 3.5 Add smoked salmon extra 6.9 BIRCHER MUESLI 14.9 Organic muesli soaked in fresh orange juice with coconut, chia seed, lychee & berries APPLE & RHUBARB PORRIDGE 15.9 Warm porridge with poached apple & rhubarb, topped with honey & dried raisins BLUEBERRY WAFFLES 13.9 Belgian waffles topped with blueberries, maple
    [Show full text]
  • | Hai Lala at Tata Ta Mo Na Atau
    |HAI LALA AT TATAUS009883690B2 TA MO NA ATAU HUT (12 ) United States Patent ( 10 ) Patent No. : US 9 , 883 ,690 B2 Weinberg - Sehayek et al. (45 ) Date of Patent: * Feb . 6 , 2018 (54 ) READY - TO - EAT FRESH SPAGHETTI -LIKE (56 ) References Cited FISH PRODUCTS , METHODS OF MANUFACTURE THEREOF U . S . PATENT DOCUMENTS 4 , 704 , 291 A * 11/ 1987 Nagasaki A23L 17 / 70 (71 ) Applicant: GRADIENT AQUACULTURE 426 /513 ( 72 ) Inventors : Noam Weinberg -Sehayek , Shenzhen 4 ,806 , 378 A 2 /1989 Ueno et al. ( CN ) ; Avraham Weinberg , Kiryat Yam (Continued ) ( IL ) FOREIGN PATENT DOCUMENTS ( 73 ) Assignee : GRADIENT AQUACULTURE , CN 101011164 A 8 /2007 Shenzhen (CN ) CULTURE, CN 101209113 A 7 /2008 (Continued ) ( * ) Notice : Subject to any disclaimer , the term of this patent is extended or adjusted under 35 U . S . C . 154 ( b ) by 0 days . OTHER PUBLICATIONS This patent is subject to a terminal dis Rolls B . J . et al ., “ How flavour and appearance affect human claimer . feeding ” , Proceedings of Nutritions Society , Jun . 1982, Great Brit ain , vol. 42 , No. 109 , pp . 109 - 117 . (21 ) Appl. No. : 15 / 262 , 211 (Continued ) (22 ) Filed : Sep . 12 , 2016 Primary Examiner — Robert A Wax Assistant Examiner — Melissa Mercier (65 ) Prior Publication Data US 2017 /0049138 A1 Feb . 23 , 2017 (57 ) ABSTRACT The present invention provides a pasta - like shaped edible Related U . S . Application Data product comprising surimi, fish or portions thereof, prepared (63 ) Continuation - in -part of application No . 14 /601 , 765 , by a process consisting of the steps of: a . chopping frozen surimi to chips ; filed on Jan . 21 , 2015 , which is a continuation - in - part b .
    [Show full text]
  • Product Unt Size Brand Description UPC FAMILY 1 (A) N
    Product Unt Size Brand Description UPC FAMILY 1 (A) N O N - F O O D ***** 20 PIZZA BOXES PLAIN 2284 BDL 1/25 LITTLE BOX PIZZA CORR 17X25 0 2946 1 1/50 CT EOC BOX PIZZA CORR 16X16 0 2948 BDL 1/50 CT EOC BOX PIZZA CORR 9.5X9.5 0 2950 BDL 1/100 CT EOC BOX PIZZA CORR 7X7 0 2952 BDL 1/50 CT EOC BOX PIZZA CORR 14X14 0 2954 BDL 1/50 CT EOC BOX PIZZA CORR 12X12 0 4134 BDL 1/50 CT POMODO BOX PIZZA CORR 16X6 0 4614 CS 1/50 CT TIMBAR BOX CATERING FULL STEAM CORRUG 0 4616 CS 1/50 CT TIMBAR BOX CATERING HALF STEAM CORRUG 0 4624 CS 1/250 CT CANOLE BOX BAKERY CLAY 6.5X6.5x4 0 4626 CS 1/5O CT CANOLE BOX BAKERY CLAY 14X14X6 0 4628 CS 1/100 CT CANOLE BOX BAKERY CLAY 12X12X5.5 0 4630 CS 1/100 CT CANOLE BOX BAKERY CLAY 10X10X5 0 4644 BDL 1/50 CT CAFEPR BOX PIZZA CORR 16X16 FIGHTER KR 0 4652 CS 1/50 CT WORLD BOX PIZZA CORR 16X16 WHITE 0 24432 BDL 1/100 PAVONE BOX PIZZA CLAY 10X10 WHITE 0 4000 BDL 1/100 BELLIS BOX PIZZA CLAY 9X9 WHITE 0 4028 BDL 1/50 STOCK BOX PIZZA CORR 10X10 WHITE 0 4002 BDL 1/100 BELLIS BOX PIZZA CLAY 10X10 WHITE 0 4024 BDL 1/100 BELLIS BOX PIZZA CLAY 12X12 WHITE 0 4026 BDL 1/100 BELLIS BOX PIZZA CLAY 14X14 WHITE 0 4036 BDL 1/100 BELLIS BOX PIZZA CLAY 16X16 WHITE 0 4030 BDL 1/100 BELLIS BOX PIZZA CLAY 12X17 WHITE 0 4022 BDL 1/50 CAFEPR BOX PIZZA CORR 10X10 KRAFT 0 3366 BDL 1/50 PC BELLIS BOX PIZZA CORR 12X12 WHITE 0 4014 BDL 1/50 CASA BOX PIZZA CORR 12X12 WHITE 0 4112 BDL 1/50 PC CAFEPR BOX PIZZA CORR 12X12 KRAFT 0 4016 BDL 1/50 CASA BOX PIZZA CORR 14X14 WHITE 0 4038 BDL 1/50 BELLIS BOX PIZZA CORR 14X14 WHITE 0 4050 BDL 1/50 PC CAFEPR BOX
    [Show full text]
  • 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.
    [Show full text]