DOCSLIB.ORG

Vegan Pizza Salad £4.95 Vegan Margherita £7.95 1

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Vegan Pizza Salad £4.95 Vegan Margherita £7.95 1 Please let us know if you have food allergies. STARTING FROM FIXSTARTING FROM YOUR OWN PIZZA £5.95 VEGAN PIZZA SALAD £4.95 VEGAN MARGHERITA £7.95 1. CHOOSE YOUR BASE: 1. LET’S DOUGH: tomato, vegan mozzarella, fresh basil pasta wholegrain crust bros neapolitan power leaf pulses gluten free +£2 AUBERGENIUS £9.95 tomato, vegan mozzarella, +£1 each aubergine, courgette 2. GET PROTEIN: unless otherwise stated 2. PICK SAUCE: chicken RED - tomato, mozzarella pepperoni VEGAN PORTOBELLO £8.95 ham - mozzarella, parmigiano reggiano tomato, vegan mozzarella, mushrooms anchovies WHITE salami +£1 - pesto, mozzarella roasted guanciale GREEN prosciutto +£2 (pig’s cheek) di parma +£2 +£1 each unless otherwise stated 3. CHOOSE PROTEIN: +£1 each chicken pepperoni ‘ nduja (spicy sausage) 3. ADD CHEESE: unless otherwise stated ham prosciutto guanciale (pig’s cheek) mozzarella buffalo mozzarella +£2 salami di parma +£2 anchovies CHOOSE goat’s cheese cheddar vegan mozzarella AN EXTRA +£2 +£1 each unless otherwise stated parmesan 4. ADD CHEESE: INGREDIENT smoked mozzarella gorgonzola mozzarella buffalo vegan mozzarella +£2 EACH burrata +£4 goat’s cheese mozzarella +£2 smoked mozzarella £1 FAVE PIZZAS parmesan +£1 each ricotta burrata +£4 4. PIMP VEG: unless otherwise stated cheddar gorgonzola TOMATO peppers spring onion SEVEN NATION SALAMI £7.95 +£1 each unless otherwise stated red onions sun dried toms mozzarella, salami, 5. PIMP VEG: funghi kale parmesan peppers rocket chilli spinach CHEEKY BRO £8.95 squash chilli mozzarella, guanciale, spring onions, red onions spring onion aubergines cherry tomatoes smoked mozzarella rocket aubergines funghi sun dried toms courgettes caramelised onions courgettes caramelised onions NOTORIOUS P.I.G. £7.95 squash kale olives artichokes +£2 mozzarella, prosciutto cotto, olives artichokes +£2 mushrooms MEAT SWEATZ £9.95 salami, ham, chicken, pepperoni spinach avocado +£2 OLIVIN IT UP £9.95 cherry tomatoes mozzarella, artichokes, olives, mushrooms DIP THOSE CRUSTS £1 HOT AND HEAVY £7.95 garlic mayo gorgonzola mayo sriracha mayo 5. PICK DRESSING: mozzarella, ‘nduja, rocket hail caesar crust bros balsamic français A discretionary 10% service charge will be added to your bill. 100% of this goes to our amazing team. STRAIGHT OUTTA HELL £9.95 pepperoni, ‘nduja, chicken, chillies BURRATA £5.95 WHITE SIDES creamy burrata, cherry tomatoes, fresh basil FAVE SALADS MIXED SALAD £3.95 MIXED OLIVES £2.95 CAPRESE £9.00 KALING ME SOFTLY £8.95 mixed leaf, cherry tomatoes, red onions, simple but beautiful mixed leaf, mozzarella, cherry tomatoes, mozzarella, kale, cheddar, chillies olives, crust bros dressing parmesan shavings, avocado, balsamic dressing WHITE BOY £8.95 SHARING MEAT PLATTER £9.95 mozzarella, gorgonzola, ROMAGNOLO £10.95 GARLIC BREAD £3.95 finocchiona, cured ham, parma ham, salami parmesan HAIL CAESAR £8.95 mozzarella, parmesan, 7" pizza bread with toscana, bread sticks, olive oil, rocket mixed leaf, parmesan, chicken, anchovies, mushrooms, truffle oil garlic oil and mozzarella cherry tomatoes SHARING CHEESE PLATTER £9.95 buffalo mozzarella, parmiagiono CARAMELISED ONION reggiano, pecorino calcagno, PRAISE THE GRAIN £7.95 PESTO wholegrain, spinach, goat’s cheese, CHEESY GARLIC BREAD £4.95 gorgonzola, bread, truffled honey caramelised onion, squash SACRILEGIO £8.95 NONNA’S YARD £9.95 mozzarella, flamed chicken, cherry tomatoes, red onion, peppers, red onion spinach Snap us // Tag us // Show a Bro @CrustBrosPizza @CrustBros @CrustBros 13844 Crust Bros Main Menu A3 Placemat_JCv10.indd 1 09/07/2018 11:46.
Load more

Recommended publications
  • The Complete Book of Cheese by Robert Carlton Brown
    THE COMPLETE BOOK OF CHEESE BY ROBERT CARLTON BROWN Chapter One I Remember Cheese Cheese market day in a town in the north of Holland. All the cheese- fanciers are out, thumping the cannon-ball Edams and the millstone Goudas with their bare red knuckles, plugging in with a hollow steel tool for samples. In Holland the business of judging a crumb of cheese has been taken with great seriousness for centuries. The abracadabra is comparable to that of the wine-taster or tea-taster. These Edamers have the trained ear of music-masters and, merely by knuckle-rapping, can tell down to an air pocket left by a gas bubble just how mature the interior is. The connoisseurs use gingerbread as a mouth-freshener; and I, too, that sunny day among the Edams, kept my gingerbread handy and made my way from one fine cheese to another, trying out generous plugs from the heaped cannon balls that looked like the ammunition dump at Antietam. I remember another market day, this time in Lucerne. All morning I stocked up on good Schweizerkäse and better Gruyère. For lunch I had cheese salad. All around me the farmers were rolling two- hundred-pound Emmentalers, bigger than oxcart wheels. I sat in a little café, absorbing cheese and cheese lore in equal quantities. I learned that a prize cheese must be chock-full of equal-sized eyes, the gas holes produced during fermentation. They must glisten like polished bar glass. The cheese itself must be of a light, lemonish yellow. Its flavor must be nutlike.
    [Show full text]
  • Ristobar Italiantapas
    Ri as sto ap Bar ItalianT “In life if you believe in yourself and work hard, anything is possible.” My philosophy.... “If you put passion and love into everything you do, it will be appreciated by all those around you.” Spending my life in the restaurant business, I am so very proud, together with my family and friends to celebrate not only our passion for good food, but also a very special person who was my inspiration - Pio, who unfortunately is no longer with us. We would like to thank you for coming to visit us and we hope you have a wonderful experience at BIRRAZ restaurant. Enjoy Egidio Squillace and family SARDEGNA (VEGAN) 18 Couscous, diced Roma tomatoes, with MENU onion, mint, lemon juice PIEMONTE (GF) 21 NOT SURE WHAT TO ORDER? Chicken tenderloin, avocado, cherry tomatoes, barley, herbs, calcagno pepato Egidio’s special selection cheese, rocket $55 P/P MEAT OPTION MENU HOT TAPAS $65 P/P SEAFOOD OPTION MENU BRUSCHETTA CALABRESE (2 pcs) 15 Bread served with nduja & provolone VEGETARIAN OR VEGAN? cheese Please let our friendly wait staff know your dietary requirements and we will be more than BRUSCHETTA VEGETARIANA (2 pcs) (V) 15 happy to make something special for you. White bread served with sundried tomatoes, artichokes & grilled zucchini EXTRA BREAD 4 BRUSCHETTA TRADIZIONALE (2 pcs) (VEGAN) 15 Traditional italian bruschetta EXTRA GLUTEN FREE BREAD 7,5 with cherry tomatoes, EVOO & basil PROVOLONE & NDUJA 18 entrée Melted provolone cheese & nduja served with crostini COLD TAPAS SALSICCIA & PEPPERONI (GF) 18 Traditional italian
    [Show full text]
  • Stampa Prezzi Per Listino
    LISTINO 2016 COD. ART. DESCRIZIONE ARTICOLO CONFEZIONE UM PREZZO + IVA shelflife LATTE DI BUFALA MD00120 ACCASCIATO 2 KG 1 PZ - CF 2 KG KG 4,0% 160 gg MD00121 ACCASCIATO 950 GR 2 PZ - CF 1,9 KG KG 4,0% 160 gg PM00005 BARILOTTO 500 GR 8 PZ - CF 4 KG KG 4,0% 90 gg MD00140 BARILOTTO 140 GR ASTUCCIATO 12 PZ - CF 1,68 KG PZ 4,0% 90 gg PM00001 BARILOTTO 500 GR ASTUCCIATO 6 PZ - CF 3 KG KG 4,0% 90 gg MD00005 BUFALINO 140 GR 12 PZ - CF 1,68 KG PZ 4,0% 90 gg MD00065 BUFALINO 800 GR 4 PZ - CF 3,2 KG KG 4,0% 90 gg LS00140 BURRATA DI BUFALA 200 GR in vaschetta 200 GR 8 PZ - CF 1,6 KG PZ 4,0% 15 gg LS00005 BURRO DI BUFALA 250 GR 12 PZ - CF 3 KG PZ 4,0% 60 gg LS00005B BURRO DI BUFALA 5 KG 1 PZ - CF 5 KG KG 4,0% 60 gg LS00151 CACIOBUFALA 3 KG 1 PZ - CF 3 KG KG 4,0% 365 gg RB00010 CACIOBUFALA 3 KG stagionato 4 mesi 1 PZ - CF 3 KG KG 4,0% 365 gg LS00150 FAGOTTINI ALLA RICOTTA 40 GR in vaschetta 250 GR 8 PZ - CF 2 KG PZ 4,0% 15 gg MD00020 FICACCIO AI DUE LATTI 950 GR 2 PZ - CF 1,9 KG KG 4,0% 90 gg LSV0079 MOZZARELLA BUFALA CAMPANA 30 GR in vaschetta 250 GR 6 PZ - CF 1,5 KG KG 4,0% 15 gg LS00079 MOZZARELLA BUFALA CAMPANA 30 GR in busta 250 GR 8 PZ - CF 2 KG KG 4,0% 15 gg LS00212 MOZZARELLA BUFALA CAMPANA 30 GR in busta 250 GR 12 PZ - CF 3 KG KG 4,0% 15 gg LS00120 MOZZARELLA BUFALA CAMPANA 30 GR in busta 3 KG 1 PZ - CF 3 KG KG 4,0% 15 gg LS00080 MOZZARELLA BUFALA CAMPANA 30 GR AFFUMICATA in busta 3 KG 1 PZ - CF 3 KG KG 4,0% 15 gg LSV0211 MOZZARELLA DI BUFALA CAMPANA 50 GR in vaschetta 250 GR 6 PZ - CF 1,5 KG KG 4,0% 15 gg LS00211 MOZZARELLA BUFALA CAMPANA
    [Show full text]
  • Salumeria- Cured Meats.Cured Cheeses.Meats and from Cheeses Italy from and Italy the and Usa
    LLAA PIPIAZZAZZAA wine bbaarr epanded shapes -SALUMERIA- CURED MEATS.CURED CHEESES.MEATS AND FROM CHEESES ITALY FROM AND ITALY THE AND USA. THE US TAGLIERI | ON THE BOARD Served with housemade mostarda and amaretto honey ORDER AN OFF-MENU BOTTLE, TAGLIERE PICCOLO | 19 GET A SPREAD OF ITALIAN BITES! Chef’s selection of 3 meats and 3 cheeses LEAVE YOUR WORK DAY BEHIND AND TAKE A TRIP TAGLIERE GRANDE | 24 TO A VIBRANT SQUARE IN ITALY! Chef’s selection of 5 meats and 5 cheeses First, our expert sommelier will quench your thirst and select a special off-menu bottle of vino bianco or vino rosso for you. TAGLIERE RISERVA | 34 In the mood for something even more lively? Enjoy a traditional, large-format spritz to Harbison, Jasper Hill Farm, Casella’s Prosciutto, share with your amici! And of course, the perfect evening in an Italian square is not one Greensboro Bend, VT Hurleysville, NY without good, high quality food. Pasteurized cow milk aged 6-13 weeks American made, Italian methods With each bottle or spritz you order, enjoy a complimentary spread of Italian bites. Ask your server for today’s selection—let’s drink! Pecorino Calcagno, Negroni culatello di Sardegna, Italy zibello D.O.P, Cave aged for 1-2 years Parma, Emilia-Romagna, Italy Cured pork leg, aged for 12 months mozzarella BAR -Crudo di Mare- Served simply with extra virgin olive oil & sea salt Made fresh daily at our cheese counter. Raw Bar. Oysters. Clams. Bring some home after your meal — it’s BY CLASSICA | 11 just a few steps away! BARBARA LYNCH housemade fior di latte mozzarella LA MOZZARELLA DI BUFALA CAMPANA DOP | 16 Oysters and fresh crudo AntichE bontà Buffalo mozzarella from campania Eataly’s rotating selection of local oysters is curated by Island Creek Oysters in Duxbury, MA.
    [Show full text]
  • Fall,Winter Menu
    Fall, Winter Menu October • November • December • January Fall, Winter October • November • December • January Passed Appetizers Truffle Cheese Tuna Stuffed Peppadews gf Caprese Skewers gf, v Stuffed Mushrooms gf, v presented on a nita crisp grape tomato, basil, fresh mozzarella, pesto Spinach & Artichoke Smoked Colorado Trout Paté gf Vegetarian Antipasto Skewers gf, ve Stuffed Mushrooms gf, v beet chip, dill crème fraîche marinated artichokes, imported olives, petite tomatoes, grilled zucchini, balsamico Alsatian Tartlet Bacon Wrapped Scallops gf caramelized leeks, bacon, gruyere, dijonnaise Beet Tartlet v beet & chèvre mousse, muscat grape confiture pickled mustard seeds, dill Lobster Mac & Cheese Spoon Potato Flat Bread Pizza v brunoise tomatoes and herbs potato, oregano, hatch chilies, chevre Vegetable Spring Roll v sesame ginger sauce Tequila Lime Shrimp gf Chorizo Flat Bread Pizza cilantro cocktail sauce chorizo, corn, mushroom, pepper jack Vegetarian California Rolls gf, v soy sauce, pickled ginger Bison Flat Bread Pizza Garlic Shrimp Toast slow smoked bison, queso fresco, salsa verde Root Vegetable “Chips & Dip” gf, v Tempura Shrimp herbed fromage blanc Bacon Wrapped Dates gf yum yum sauce blue cheese, marcona almond Fox Hill Farm Butternut Squash Bique Shooter gf sultanas, rosemary Garlic & Herb Chèvre Stuffed Peppadews v Pimento Cheese and Cracker v presented on a nita crisp Blue Cheese & Marcona Almond Lardo Toast Stuffed Peppadews v maderia glazed chestnuts presented on a nita crisp Mini Falafel gf, v Wild Mushroom Tartlet
    [Show full text]
  • Beach Bar BARETTO Fresh Market Eat-In Shop • LA a • Island
    $8 ARET only BOTTEG Island Creek Oysters B T during LA A Meet them every L O Chilled • • I Hour! last Friday of the • • month during Beach Bar Eat-In Shop Chilled Hour! ROSÉ gl | btl ON THE BOARD WHY WE CHOSE ISLAND CREEK OYSTERS Rosé NV Spumante Rosé is a French word, 11 | 39 TAGLIERI | Flor | Veneto but at heart, it’s an Parma Vs. San Daniele | Grande Piatto Misto di Skip Bennett planted his first crop of oysters in Duxbury, MA in 1995. Today, his farm grows and sources 12 million oysters a year from around New England Italian wine! Each sip is Taste and Compare the Greatest Rosato di Refosco 2016 12 | 42 Salumi & Formaggi | and the West Coast, most of which land on the tables of North America’s best crisp, and refreshing. Italian Prosciutti An Assortment of Our Favorite Cheeses and Bastianich | Friuli restaurants. Island Creek supports global aquaculture projects for sustainable Grande Piatto Misto Salumi of Eataly food production through their foundation. Rosa Vittoria 2016 (Nebbiolo) 14 | 49 di Formaggi | This taglieri of Italian salumi and cheeses will transport Castello di Santa Vittoria | Piemonte you to a jovial Italian city square, where friends and Our Cheesemonger’s Selection of 5 families gather every day for wine and antipasti. LITTLE-KNOWN FACTS ABOUT OYSTERS Il Rosé di Casanova 2017 (Sangiovese, Prugnolo Gentile) 13 | 46 Artisanal Cheeses Il Grandissimo Piatto Misto | La Spinetta | Toscana Grande Piatto Misto di Salumi | 8 Salumi and 8 Cheeses, Serves 2-4 Guests Don’t say “oyster juice,” Forget champagne! The Our Selection of 6 Cured Meats say “liquor!”Liquor is brininess of oysters pair Umbria Rosato 2017 (Sangiovese) 12 | 42 the natural juice that particularly well with Cantina Roccafiore | Umbria keeps an oyster alive once gin’s herbal flavor.
    [Show full text]
  • Food and Wine Book Part2.Pdf
    (~ fused with cren, a radish with a very spicy taste, used in a sauce popular in Germany and ~ North- East Italy. In order to soften its flavour, it can be mixed with sou r cream or can be used to prepare sauces like the albert or the horseradish sauce, utilized to add flavour to boiled meats and smoked cured meats. Rich of aroma and slightly hot, perfect to set the tone of a carpaccio, a mixed salad or with tomatoes and peppers, arugola (rucola) has leaves with smooth or wavy borders, wh ile the stretched and uneven small leaves of the small arugola (ruchettal are far stronger and appetizing. Greatly used in France to add flavour to salads, flavoured butt er, chowder and soups, espe­ cially with potatoes, the watercress is of three different species: the fast-growing watercress, the aquatic or semi-aquatic one. The leaves are always used, a bit bit­ ter and spicy, so beautiful that they can also be used as a garnish of a juicy cha rcoa l beef steak. to be paired with a medium-body wine possessing a good alcoholic component and smoothness, not extreme­ ly aged, like a Morellino di Scansano (Tuscany). Although coming from fa r away tropical areas of Asia and Africa, basi I is now one of the herbs that most identify with the Mediterranean cuisine. The more precious leaves are the ones har- vested shortly before the blooming, whilst they become more spicy as time goes by. The best basil is the Genovese one (from Genua, Italy), the soul of pesto, col d sauce to dress t rofie an d trenette pasta, to be pai red with a white wine that for tradition can be a Vermentino z or a Pigato from Riviera Ligure di Ponente (Liguria), that can also be replaced by a Sylvaner from Alto Adige, crisp and sapid with a good taste-olfactory intensity and persistence that closes with reca lls of aromatic herbs.
    [Show full text]
  • Catalogo Export Auricchio.Pdf
    PASSION AND TRADITION Here at Auricchio we are proud of producing the best at all times... The traditions passed down from father to son live on, while the closely guarded rennet recipe, the attention in choosing the people able to process the Provolone, and the passion teamed with experience and technique, all “create” products of the finest quality. In 140 years of continual development, the company has become the undisputed leader in the provolone market. The authenticity of Auricchio provolone is guaranteed by the “labelled” texture that unequivocally covers the outer surface of each cheese. PASSIONE E TRADIZIONE In Auricchio c’è l’orgoglio di produrre sempre il meglio... Vivono le tradizioni tramandate di padre in figlio mentre il segreto del caglio custodito con cura, l’attenzione nello scegliere gli uomini adatti a lavorare il Provolone, la passione unita all’esperienza e alla tecnica “creano” prodotti di altissima qualità. In 140 anni di continuo sviluppo l’azienda è diventata leader indiscusso nel mercato del provolone. L’autenticità del Provolone Auricchio è garantita dalla texture “griffata” che firma inequivocabilmente la superficie esterna di ogni forma. SHARP PROVOLONE “CLASSICO” The classical “Auricchio provolone”, obtained from highly selected bovine milk with the use of the unparalleled “Auricchio strong rennet”, undergoes continuous checks and cares during the long ageing, counting on a more than centenary experience. The unique taste of this Auricchio provolone is famous all over the world, making it immediately recognizable amongst all the other cheeses. We suggest it as hors d’oeuvres, grated on pasta or in flakes on fresh carpaccio.
    [Show full text]
  • L'agroalimentare a Marchio Di Qualità: Formaggi Di Sardegna
    FORMAGGI L’AGROALIMENTARE A MARCHIO DI QUALITÀ SARDEGNA Coordinamento del progetto Gianfranco Matta e Isabella Pes Servizio per le politiche di sviluppo rurale e per le filiere agroalimentari Testi a cura di Massimiliano Venusti Antonella Casu per: Il formaggio ed il vino Progetto grafico e impaginazione CREATIVIASSOCIATI.BIZ Foto Laore Sardegna: MCF Marco Ceraglia Fotografia, Antonio Cossu, Archivio storico www.sardegnaagricoltura.it L’Isola del latte, dei formaggi e delle ricotte....8 I formaggi a Denominazione di Origine Protetta ed i Prodotti Agroalimentari Tradizionali....13 Il Pecorino Romano....14 Il Pecorino Sardo....17 Il Fiore Sardo....20 Il Pecorino di Osilo....23 Il Pecorino di Nule....25 L’Axridda....27 Il Semicotto di capra....29 Il Bonassai....31 La Fruhe o Casu Axedu....32 I formaggi canestrati....34 I formaggi a pasta filata....36 Il Casizolu di pecora....37 Il Casizolu....38 Sommario Il Greviera di Ozieri....39 La Fresa....41 ll Dolce Sardo Arborea....42 Il Gioddu....43 Le Ricotte....44 La Ricotta gentile....44 Le Ricotte stagionate....45 Il formaggio ed il vino....46 Nell’Età del Bronzo e della Civiltà Nuragica, intorno al 1500 a. C., le genti che popolano i villaggi sardi allevano ovini, caprini e bovini; rappresentano, e tramandano, il mondo pastorale in piccole statuine in bronzo oggi custodite in diversi musei isolani. All’indomani della conclusione della prima Guerra Punica la Sardegna, occupata dalle legioni romane, fornisce all’impero soprattutto grano, mentre il formaggio saporitissimo ed il butirro ottenuto con perizia dai pastori sardi arricchisce le tavole dei consoli e senatori della Repubblica. Nel Medio Evo l’Isola, organizzata in quattro Regni o Giudicati, produce ed esporta per il tramite di commercianti pisani e genovesi il formaggio di Torres o Sardesco, il formaggio di Cagliari, il formaggio bianco di Arborea ed il formaggio di Gallura.
    [Show full text]
  • Scarica Il Fascicolo Intero (PDF)
    AGEI - Geotema, Supplemento 2021 Anno XXV 2021 ISSN 1126-7798 Fondatore Ufficio di Direzione Alberto Di Blasi Silvia Aru Salvatore Cannizzaro Direttore Carlo Pongetti (Direttore responsabile) Andrea Riggio Girolamo Cusimano Franco Farinelli Claudio Rossit Rosario Sommella Massimiliano Tabusi Sergio Zilli Mitigazione del rischio ambientale: letture geostoriche e governance territoriale a cura di Claudio Cerreti e Ginevra Pierucci Claudio Cerreti Introduzione 3 Silvino Salgaro La gestione del rischio: l’apporto della lettura geo-storica 5 Ginevra Pierucci Paesaggi del rischio e governi delle acque nell’Italia centrale dell’Ottocento: studio per la mitigazione del rischio idrologico 16 Lucia Masotti Fonti geostoriche e processi territoriali: riflessioni teorico-me- todologiche e strumenti operativi 29 Sara Carallo Il contributo delle fonti geostoriche per la prevenzione del rischio ambientale. La Pianura pontina 43 Vittorio Tigrino Colonizzazione delle spiagge, spazio urbano e rischio ambientale in una comunità del genovesato nel XVIII secolo 53 Angelo Torre, Marco Dotti, La fluidità dei diritti: la gestione delle risorse idriche tra Vittorio Tigrino rivendicazione collettiva e appropriazione privata nelle comunità locali di antico regime 63 Antonella Primi PRi:SMA - Perception of Risk: Strategies for Mapping and Analysis 77 Fabrizio Bracco, Cinzia Percezione del rischio alluvionale: indagine sui fattori Modafferi contributivi 87 Rebekka Dossche Understanding the Effects of Flood Risk Perception on Individual and Collective Flood Behavior: a Mapping 99 Exercise in Val Bisagno (Genoa) Vittorio Amato Fattori di influenza nella percezione del rischio ambientale. Un’analisi sull’area del termovalorizzatore di Acerra 110 Margherita Ciervo L’approccio ecosistemico come strumento di mitigazione del 122 rischio ambientale. Un’applicazione per la valutazione della gestione del «caso Xylella» 134 Fabio Pollice, Antonella Rinella, Per una governance della restanza.
    [Show full text]
  • Complete Book of Cheese, by Robert Carlton Brown 1
    Complete Book of Cheese, by Robert Carlton Brown 1 Chapter 3. Chapter 4. Chapter 3. Complete Book of Cheese, by Robert Carlton Brown Project Gutenberg's The Complete Book of Cheese, by Robert Carlton Brown This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.net Title: The Complete Book of Cheese Author: Robert Carlton Brown Release Date: December 7, 2004 [EBook #14293] Language: English Character set encoding: ISO-8859-1 *** START OF THIS PROJECT GUTENBERG EBOOK THE COMPLETE BOOK OF CHEESE *** Produced by David Starner, Ronald Holder and the PG Online Distributed Proofreading Team BOB BROWN The Complete Book of Cheese Illustrations by Eric Blegvad Complete Book of Cheese, by Robert Carlton Brown 2 [Illustration] Gramercy Publishing Company New York 1955 Author of THE WINE COOK BOOK AMERICA COOKS 10,000 SNACKS SALADS AND HERBS THE SOUTH AMERICAN COOK BOOK SOUPS, SAUCES AND GRAVIES THE VEGETABLE COOK BOOK LOOK BEFORE YOU COOK! THE EUROPEAN COOK BOOK THE WINING AND DINING QUIZ MOST FOR YOUR MONEY OUTDOOR COOKING FISH AND SEAFOOD COOK BOOK THE COUNTRY COOK BOOK Co-author of Food and Drink Books by The Browns LET THERE BE BEER! HOMEMADE HILARITY [Illustration: TO] TO PHIL ALPERT Turophile Extraordinary Complete Book of Cheese, by Robert Carlton Brown 3 [Illustration: Contents] 1 I Remember Cheese 2 The Big Cheese 3 Foreign Greats 4 Native Americans 5 Sixty-five Sizzling Rabbits 6 The Fondue 7 Soufflés, Puffs and Ramekins 8 Pizzas, Blintzes, Pastes and Cheese Cake 9 Au Gratin, Soups, Salads and Sauces 10 Appetizers, Crackers, Sandwiches, Savories, Snacks, Spreads and Toasts 11 "Fit for Drink" 12 Lazy Lou APPENDIX--The A-B-Z of Cheese INDEX OF RECIPES [Illustration] Chapter One I Remember Cheese Cheese market day in a town in the north of Holland.
    [Show full text]
  • Spring Menu February • March • April • May Spring February • March • April • May Passed Appetizers
    Spring Menu February • March • April • May Spring February • March • April • May Passed Appetizers Caprese Skewers gf, v Potato Flat Bread Pizza v Smoked Colorado Trout Paté gf grape tomato, basil, fresh mozzarella, pesto potato, oregano, hatch chilies, chevre beet chip, dill crème fraîche Vegetarian Antipasto Skewers gf, ve Chorizo Flat Bread Pizza Bacon Wrapped Scallops gf marinated artichokes, imported olives, chorizo, corn, mushroom, pepper jack dijonnaise petite tomatoes, grilled zucchini, balsamico Bison Flat Bread Pizza Lobster Mac & Cheese Spoon Peas & Carrots gf, ve slow smoked bison, queso fresco, salsa verde brunoise tomatoes and herbs sugar snaps, carrot fennel puree, tarragon Bacon Wrapped Dates gf Tequila Lime Shrimp gf Beet Tartlet v blue cheese, marcona almond cilantro cocktail sauce beet & chèvre mousse, pickled mustard seeds, dill Garlic & Herb Chèvre Garlic Shrimp Toast Smoked Radishes gf, v Stuffed Peppadews v spring onion butter presented on a nita crisp Tempura Shrimp yum yum sauce Asparagus Fries v Blue Cheese & Marcona Almond sauce gribiche Stuffed Peppadews v Curry Chicken Salad Phyllo Cups presented on a nita crisp currants, almonds, cilantro Sweet Potato Dauphine v pickled fennel & black olive relish Mini Falafel gf, v tzatziki Vegetable Spring Roll v sesame ginger sauce Green Chili Mac & Cheese Spoons v Wild Mushroom Tartlet v Mini Twice Baked Potatoes gf, v blueberry confiture cheddar and chive Whipped Brie Crostini v Spinach & Cheese Empanadas v kumquat marmalade green tomato crema Brie & Fig Toast v Classic
    [Show full text]