Emily's Catering Valentines Day Pop up Bakery

Emily’s Catering Valentines Day Pop Up Bakery 421 Colfax avenue Grass Valley February 13 & 14 10am-5pm Pies, tarts and sweets Apple crumble pie Cherry lattice pie Redberry lattice pie Vegan/gf fruit crisp Chocolate cream pie Vanilla cheesecake with assorted fruit toppings Cookies and cream cheesecake Raspberry cream with graham cracker crust Mississippi mud pie White chocolate almond tart with cardamom streusel Lemon curd tart with edible flowers Eclairs Packaged Assorted fudge packs- rocky road, mint cookies and cream, dark chocolate with sprinkles Chocolate Strawberries six packs -dipped in Belgium dark chocolate and topped with: chopped almonds, chocolate sprinkles, oreo crumbs, white and dark chocolate drizzles Heart sugar cookies Cupcakes Chocolate, vanilla, funfetti -valentine’s decor Chocolate dipped strawberry Hot chocolate Ice Cream Sundae Death by Chocolate Churro Strawberry milkshake Lemon blueberry Red velvet Wedding cake Peanut butter truffle Samoa Diane Toffee Cookies & Cream Mint chip Emily’s Catering Valentines Day Pop Up Bakery 421 Colfax avenue Grass Valley February 13 & 14 10am-5pm French Macarons Espresso with espresso ganache Vanilla Bean with raspberry white chocolate ganache Chocolate with passionfruit ganache Pistachio with orange almond cream cheese Pastries Pop tart hearts- strawberry Cherry & mixed berry turnovers Pecan sticky buns Blueberry cream cheese wreath House cookies Coconut macaroon with chocolate drizzle Blackberry cream cheese cookies Holiday sugar cookies- conversation hearts & vintage wafer paper Savory Turkey pot-pie turnovers Individual quiche- seasonal flavors Spinach artichoke turnover .

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PRODUCT CATALOGUE With our new gastronomy Made in Italy 060006545 ASPARAGI SURG. 060007129 CARCIOFI A VERDI MEDI KG.1 SURG. SPICCHI SURG. KG.4X2,5 020 - FROZEN VEGETABLE £6,60 KG £5,15 KG Vat 0 % Vat 0 % Case 10 KG Case 10 KG Unit 1 KG Unit 2,5 KG 050204260 FRIARIELLI 060008515 FUNGHI 060005306 FUNGHI PORCINI FOGLIA A FOGLIA 5X1 SURG. GRANMISTO 10% PORCINI CUBETTI KG.1 CONG. SURG. £2,86 KG £4,23 KG £10,06 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 6 KG Case 6 KG Unit 1 KG Unit 1 KG Unit 1 KG 060006562 FUNGHI PORCINI 050201050 FUNGHI PORCINI 060006564 MELANZANE INTERI KG.1 SURG. LAMINA KG.1 CONG. GRIGLIATE SURG.KG.5X1 £13,06 KG £17,50 KG £4,27 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 4 KG Case 5 KG Unit 1 KG Unit 1 KG Unit 1 KG 060006955 PAREN 060003666 PAREN PEPERONI 060003568 PAREN PISELLI MINESTRONE 10 GRIGLIATI SURG.5X1 FINI EXTRA SURG.4X2,5 VERD.SURG.4X2,5 £2,20 KG £5,35 KG £3,17 KG Vat 0 % Vat 0 % Vat 0 % Case 10 KG Case 5 KG Case 10 KG Unit 2,5 KG Unit 1 KG Unit 2,5 KG 060000395 PAREN VERDURE 060008224 PAREN ZUCCHINE 060007457 PAREN ZUCCHINE PASTELLATE KG.2,5 CONG. GRIGLIATE SURG.5X1 PASTELLATE SURG. 4X2,5 £6,85 KG £4,79 KG £4,91 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 5 KG Case 10 KG Unit 2,5 KG Unit 1 KG Unit 2,5 KG 060009022 PATATE 050205344 PATATE STAY 060003689 SPINACI foglia a CROCCHETTE CILIN.
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Old Fashioned Ricky Syrup, and Milk, 6.49 and Orange Juice, 7.49 Sparkling Soda Water, 4.99 Regular 3.49 Jumbo 4.59
Our Thick Frappe Tropical Fruit Frappe Your favorite syrup and three heaping scoops of A thick frappe blended with a fresh banana, 1. Select a Base: 2. Select a Size: ice cream blended with milk, 6.49 coconut pineapple ice cream, • Low-Fat • Single Portion 8 oz. / 5.29* and crushed pineapple fruit, 7.49 Extra Thick Frappe • Sugar-Free & Fat-Free • Double Portion 2 x 8 oz./ 8.29* Blended with 5 scoops of ice cream, 7.49 Oreo® Crunch Frappe • Non-Dairy *Includes 1 Mixing Flavor per 8 oz. portion Giant Thick Frappe Blended with Oreo® Ice Cream, syrup, ® Like our thick frappe but twice the size and and topped with crushed Oreos , 7.49 Served in a topped with whipped cream, 9.49 “PRU” Center Frappe Waffle Cone Chocolate Malted Frappe Your favorite syrup, 12 heaping scoops of ice 3. Select a Mixing Flavor: add 99¢ Our thick frappe blended with lots of malt cream blended with country fresh milk, topped • Vanilla* • Banana • Apple Pie • Butterfinger® with whipped cream -- over 2 quarts large! 17.99 and chocolate syrup, 7.49 • Chocolate* • Blueberry • Brownie • Chocolate Chip Cookie Dough • Coffee* • Chocolate Chips Sherbet Freeze • Lemon • Carrot Cake Real Banana Frappe A refreshing drink! Three heaping scoops • Espresso* • Heath Bar® A thick frappe blended with a fresh banana, • Maraschino Cherry • Chocolate Chip Cookie ® of tangy sherbet blended with soda. • Mocha* • M & M’s syrup and banana ice cream, 7.49 ® Your choice of Orange, Raspberry, or Lemon • Butterscotch • Orange • Ginger Snap Cookie • Mounds Real Strawberry Banana Frappe (Lime
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Product Brochure
PRODUCT BROCHURE Paul Rhodes Bakery was founded in 2003 and since that time we have grown to become one of the leading independent bakeries in London, specialising in handcrafted breads and pastries, all made using the finest ingredients and traditional techniques. Our renewed ‘back to basics’ approach – highlighted in the section on our new Mastercrafted range – ensures our business is constantly evolving to have even greater focus on provenance and true artisanal production. We are regularly meeting with farmers, millers and suppliers of other ingredients - from olives to fresh fruit - to ensure our products are not only as natural and sustainably sourced as possible, but also the very best tasting we can find. From our Greenwich bakery, we provide customers of all sizes within the London area – from Michelin-starred restaurants, neighbourhood cafes and specialist delis, through to leading hotel groups, major foodservice companies, and world-beating venues - with all their bakery needs, virtually every day of the year. And whatever the size and nature of their order, it all gets delivered freshly baked and early in the morning, by our own drivers. This product brochure lists our core and new Mastercrafted ranges but we also create a number of seasonal and special occasion selections throughout the year. In addition, we know one size doesn’t fit all, so we encourage a two-way conversation with our customers to ensure our product range meets as many needs as possible – whether that’s in terms of sizes, slicing or flavour options. And we also offer customers a bespoke service, working closely with them to develop and create products to a brief, where appropriate volumes exist.
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How Many French Desserts Can You Name?
How Coming from This nutty French sandwich cookie is the area in its chewy, crunchy and perfect for a one- many 6 name, which bite snack. What is it? French dessert is filled with Macaron French sweet jam and Macaroon covered in a Éclair pretty lattice Madeleine Bichon au citron pattern? desserts Tarte des Alpes Chouquette 1 Puits d’amour Named after Which French dessert gets its name can you the mold it’s because it looks like a leaf but is popu- baked in, which larly called an elephant ear? puff-pastry name? dessert is filled Croissant with sweet Palmier almond cream? Financier 7 Tuile Merveilleux The French are known for their unique flavors, history and complicated techniques when it comes to food. But Pithivier when you really break it down, a lot of the processes they Dariole 2 use are the same that are used anywhere else. It comes Charlotte down to the amount of care put into the baking of a des- sert and the quality of ingredients. The art of pastry was This is a popular layer cake made with basically invented in France, and there are plenty of culi- almond and hazelnut meringue instead nary and pastry schools that primarily teach French cui- The name is a of a sponge. Can you name it? sine and technique. It’s no wonder that the most delicious and fancy desserts do come from France! combination of When you think of a traditional bakery case, it could be the main 8 Kouign-amann filled with heaping mounds of cream or frosting, but in component and Pain d’épices Canelé France, the shelves are filled with small pastries and des- serts that are uniform in size and shape and mesmerize the caramel sauce Floating Island Dacquoise you with how perfect they are.
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Savory Gourmet, Inc
Savory Gourmet, Inc Savory Gourmet is proud to present its new prestigious partner, a bakery and pastry expert: Bridor France. Inspired by the traditional knowhow of French artisans, Bridor France has been making quality pastries for 30 years and is now the worldwide leader. Bridor France offers only hydrogenated fat-free, French butter products. The long fermentation process involved gives them a wealth of flavor. Also, the vanilla used to make chocolate croissants comes from real vanilla pods, rather than artificial flavoring. Pre-proofed and pre-egg washed, ready-to-bake pastries are perfect for hotels and catering use. Breakfast Pastries Large ITEM PRODUCT NAME BAKING INSTRUCTIONS Sell Sell Unit CODE Unit Price Price BR33241 Croissant Butter Medium (2.20oz) 60gr 70ct Thaw before baking (15 min at CS $52.95 $0.75 350F) BR34000 Croissant Butter Large (2.80oz) 80gr 60ct Thaw before baking (18 min at CS $55.65 $0.93 350F) BR33624 Chocolate Croissant Large (2.50oz) 70gr 90ct Thaw before baking (17 min at CS $69.25 $0.77 350F) BR32951 Raisins Croissant Large (3.70oz) 100gr 60ct Thaw before baking (20 min at CS $72.75 $1.21 350F) BR34421 Almond Croissant (3.17oz) 60ct Thaw before baking (17 min at CS $87.75 $1.46 350F) BR30228 Large Apple Turnover (3.70oz) 52ct Thaw before baking (18 min at CS $59.50 $1.14 370F) BR34171 Butter Puff Dough Half Sheet (10.58 oz) 36ct Thaw before baking (17 min at CS $187.24 $5.20 375F) Savory Gourmet, Inc, 13720 S. Gramercy Place, Gardena, CA 90249 Phone: (310) 391-5422, FaX: (310) 572-4452 www.savgourmet.com
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Technological and Nutritional Evaluation of Sel-Roti
TECHNOLOGICAL AND NUTRITIONAL EVALUATION OF SEL-ROTI Dissertation Submitted to the Central Department of Food Technology, Institute of Science and Technology, Tribhuvan University, Nepal for the Award of Doctor of Philosophy (PhD) Degree in Food Technology. BY: SURENDRA BAHADUR KATAWAL Central Campus of Technology, Hattisar, Dharan, Sunsari, Nepal 20 May, 2013 i Recommendation This is to certify that Mr. Surendra Bahadur Katawal has completed dissertation entitled Technological and Nutritional Evaluation of Sel-roti for the award of Doctor of Philosophy in Food Technology under my supervision. To my knowledge this work has not been submitted for any other degree. Date: 16th April.2012. …………………. Prof. Dr. Dilip Subba Supervisor ii Declaration I hereby declare that the work presented in this dissertation has been done by myself and has not been submitted for the award of any degree. All the sources of information have been acknowledged by reference to the authors or institution. …………………. SURENDRA BAHADUR KATAWAL Central Campus of Technology, Hattisar, Dharan, Sunsari, Nepal 16th April, 2012 iii Acknowledgements I express my deepest gratitude to my guide Prof. Dr. Dilip Subba, Central Campus of Technology, Dharan, Nepal for his excellence guidance, encouragement, and valuable suggestions during this research work. I would like to express my sincere gratitude to Head of the Department and other staffs of Central Department of Food Technology, Dharan and Assistant Dean and laboratory and library staffs of Central Campus of Technology, Dharan for timely help and encouragement throughout the work. I would like to thank to Dean and the staffs of research section therein, of Institute of Science and Technology, T.U., Kirtipur, Kathmandu, Nepal for giving me the chance to do this research work.
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Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut.
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I Pulled up My Sleeve to Reveal a Fresh Oven Burn. I Brought in My Fluted Tart Pan and a Measuring Tape
Marion: I pulled up my sleeve to reveal a fresh oven burn. I brought in my fluted tart pan and a measuring tape. My mission: to sleuth tips and tricks of the trade from Anna Olson. She’s been teaching Canada to bake since 2002. When one of her recipes failed for me, I had to get to the bottom of it. I’m Marion Kane, Food Sleuth®, and welcome to “Sittin’ in the Kitchen®”. Anna Olson is a pastry chef and a Food Network Canada star. We met at the Toronto office of Penguin Random House, publisher of her latest book Bake with Anna Olson. I picked the baking maven’s brain. We shared war wounds and discussed why recipes aren’t always an exact science. I’m with Anna Olson, ace baker, and author of several cookbooks. Her latest is called Bake with Anna Olson, and I have it in front of me. I have the oven burns to prove that I’ve used it. Look at that. Anna: Oh, you do! Look at that! That’s a bad burn. What happened? There’s a story behind that. Marion: I think it’s a sign of a good cook. Anna: Yeah, I’ve got the oven marks. It’s when you’re in a hurry. It just happens inadvertently. Use Vitamin E or aloe, break off a little and rub it on and it helps reduce the scarring. Marion: That’s the first baking tip from Anna Olson. Anna: (laughs) A very important baking tip. It doesn’t even have to do with butter.
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Steam Combination Oven Cookbook DGC 6000
United Kingdom Steam combination oven Miele Company Ltd. Fairacres, Marcham Road Abingdon cookbook Oxon, OX14 1TW Tel: 0845 365 0555 DGC 6000 Internet: www.miele.co.uk E-Mail: [email protected] Cooking for pleasure with Miele Steam combination oven cookbook DGC 6000 MMS 13_0574 M.-Nr. 9 590 620 GB M.Nr 9802 9002 1 2 Foreword Dear Reader, When families come together, it is often around the dining table and so often when people enjoy each others’ company, food is at the centre of the occasion. We are privileged in being able to contribute to this by helping you enjoy your love of cooking. Every day, knowledge, curiosity, routine and the unexpected all converge in our Miele Test Kitchen. We have condensed our experience, passion and pleasure of experimenting with food into this cookbook by creating recipes that are as imaginative as they are successful. We hope you will enjoy the results as much as you do the cooking. If you have any questions, comments or requests, please contact us on the telephone number shown on the back cover of this book. Happy cooking from The Miele test kitchen 3 4 Contents Foreword 3 Contents 5 Cooking for pleasure 9 Cooking functions 10 Optional accessories 18 Weights and measures 20 Charts 216 A-Z index 232 Baking Soups and starters Swiss roll with Herb rolls 74 Marinated vegetables 94 assorted ﬁ llings 36 Wholemeal bread 76 Stuffed aubergines 96 Brioche plait 39 Pumpkin bread 77 Greek tomatoes 97 Palmier biscuits 40 Mixed grain bread 78 Courgette and goat's Butter cake 42 White rolls 80 cheese rolls 98 Swiss
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Cakes Jumbo Cupcakes Cheesecakes Pies Pastries
CAKES PIES Prices as ring 2016 Small (6-8 servings) 21.95 Small Cake 10-12 servings Large (16-20 servings) 37.95 Large Cake 16-20 servings *Half Sheet Cake 50-60 servings* $75-80 Coconut Cream Add Edible Image to Any Cake - $10 Chocolate Banana Cream Banana Cream Keylime *Chocolate Mousse Cake - sm 39.95 lg 59.95 Peanut Butter Chiffon cake layers, chocolate mousse filling, Belgian sprinkles Chocolate Cream *Coconut Cream Cake - sm 39.95 lg 59.95 Fresh Fruit & Custard White cake layers, coconut cream filling, whipped cream exterior Apple Pie (small only) 18.95 *Raspberry White Chocolate Mousse Cake - sm 39.95 lg 59.95 Blueberry Crumb Pie (small only) 18.95 White cake layers, white chocolate mousse and raspberry filling, decorated with raspberry mousse & white chocolate curls Death by Chocolate - sm 39.95 lg 59.95 CHEESECAKES Flourless chocolate cake layers, kettle cooked fudge, Belgian sprinkles Small (10-12 servings) 38.95 Million Dollar Cake - sm 39.95 lg 59.95 Large (16-20 servings) 58.95 Three decadent layers; authentic chocolate mousse, NY style cheesecake, flourless chocolate cake Raspberry White Chocolate Cheesecake German Chocolate Cake - sm 39.95 lg 59.95 Chocolate Cheesecake Classic cake & filling wrapped in kettle cooked fudge & pecans Turtle Cheesecake *Oreo® Cookies & Cream Cake - sm 39.95 lg 59.95 Variety Cheesecake White & devils food cake layers, oreo® cookie mousse *Keylime Cheesecake* *Carrot Cake - sm 39.95 lg 59.95 *Butterfinger Cheesecake* Carrot cake layers, cream cheese frosting, walnuts *Red Velvet Cheesecake* *Red
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Pink Rocker JULIE JONES NEW COOK BOOK, RECIPE & NEWS
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The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks.
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