Posted by admin | Posted in Food Ideas | Posted on 17-03-2011
Tags: cooking, food, german, german foods, german foods for kids, german foods list, german foods online, german foods recipes, recipes, reference
german food
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Swissmar Borner V-1001 V-Slicer Plus Mandoline 6 Piece Set $34.95 An inexpensive alternative to a professional stainless-steel mandoline, this device makes it possible to quickly, uniformly, and safely slice and julienne vegetables and fruits. It also shreds cabbage and neatly dices potatoes, tomatoes, and onions. For safety, a holder firmly grips food with stainless-steel prongs so fingers are protected from the German surgical-steel blades, and the three … |
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Fred M Cup Measuring Matroyshkas, Set of 6 Dry Measuring Cups $7.80 These Russian Doll Measuring Cups are exactly what you need to doll up your kitchen with some old country charm! Why use boring, washed-up utensils when you can have these adorable stacking measuring cups? Designed to nest inside each other like traditional matryoshkas, these white measuring cups are a must-have for any stylish kitchen. Our charming set comes with 3 matryoshkas — the tops measure… |
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Wusthof 5558-1 Come-Apart Kitchen Shears $14.99 These powerful 8-inch kitchen shears cut food, flowers, paper, cardboard, even carpet. They’re balanced in the hand and work equally well for right-handers and left-handers. Blades formed from high-carbon stainless steel curve inward so they meet in only one place at any given position and cutting action is smooth and exact. One blade’s serrations prevent slippage. A plastic cap on the screw … |
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Lupe Fiasco’s Food & Liquor $4.00 Let’s see…a rap artist is hyped insufferably, his music is leaked incessantly, his album is delayed indefinitely, the hype grows, rinse, repeat. Welcome to the world of pop music in 2006, when “unauthorized” Internet seepage can somehow manage to simultaneously make and break an aspiring young performer. Lupe Fiasco’s unfinished debut CD was slathered all over the Web for months, like some sort… |
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Lupe Fiasco’s the Cool $6.22 The name of Lupe Fiasco’s sophomore set sounds like a Kanye-ism, and that’s fitting: The Cool spills over with Mr. West-style urgency, and it’s just about as smart as anything Fiasco’s more flamboyant mentor has issued. It could even land Lupe a little too close to the top of the hip-hop heap for Kanye’s comfort. The Cool is cool not only for its sober, clear-headed vibe — Fiasco ponders everythi… |
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Kevin James – Sweat the Small Stuff $14.98 … |
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Fast Food Fast Women [VHS] Louise Lasser and Robert Modicka put their hearts into the story of a 60-ish couple trying to make a go of it, regardless of his friends’ ridicule and her low self-esteem. Their honest acting nearly gives this failed attempt at a Woody Allen-style episode of Friends needed humanity. The problem? Lasser and Modicka are not the lead actors in this film, whose tritely punning title is about the exten… |
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Critter Spray Products 22032 118SG Siphon Gun $39.95 … |
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Kraus KHU100-32 32-Inch Undermount Single Bowl 16 gauge Kitchen Sink, Stainless Steel $865.00 Kraus brand name is a fusion between leading edge technology and an eye for design. It is a blend of quality and durability complimented by elegance and style. Kraus continuously researches and explores broader markets, seeking new trends and maintaining… |
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Grünkohlpfanne – 24W x 16H – Peel and Stick Wall Decal by Wallmonkeys $47.99 WallMonkeys wall graphics are printed on the highest quality re-positionable, self-adhesive fabric paper. Each order is printed in-house and on-demand. WallMonkeys uses premium materials & state-of-the-art production technologies. Our white fabric material is superior to vinyl decals. You can literally see and feel the difference. Our wall graphics apply in minutes and won’t damage your paint or l… |
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A Journey through Texas: Or a Saddle-Trip on the Southwestern Frontier $24.95 Before he became America’s foremost landscape architect, Frederick Law Olmsted (1822–1903) was by turns a surveyor, merchant seaman, farmer, magazine publisher, and traveling newspaper correspondent. In 1856–57 he took a saddle trip through Texas to see the country and report on its lands and peoples. His description of the Lone Star State on the eve of the Civil War remains one of the best accounts of the American West ever published. Unvarnished by sentiment or myth making, based on firsthand observations, and backed with statistical research, Olmsted’s narrative captures the manners, foods, entertainments, and conversations of the Texans, as well as their housing, agriculture, business, exotic animals, changeable weather, and the pervasive influence of slavery.  Back and forth from the Sabine to the Rio Grande, through San Augustine, Nacogdoches, San Marcos, San Antonio, Neu-Braunfels, Fredericksburg, Lavaca, Indianola, Goliad, Castroville, La Grange, Houston, Harrisburg, and Beaumont, Olmsted rode and questioned and listened and reported. Texas was then already a multiethnic and multiracial state, where Americans, Germans, Mexicans, Africans, and Indians of numerous tribes mixed uneasily. Olmsted interviewed planters, scouts, innkeepers, bartenders, housewives, drovers, loafers, Indian chiefs, priests, runaway slaves, and emigrants and refugees from every part of the known world—most of whom had “gone to Texas’ looking for a fresh start. He also observed the breathtaking arrival of spring on the prairie and the starry nights that seemed to prove the truth of the German saying “The sky seems nearer in Texas.” |
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A Reference Guide to German Cuisine Including Staple Foods, Side Dishes, Spices and Condiments, Desserts, Drinks, and Regional Cuisine $33.75 Gabrielle Dantz,Paperback, English-language edition,Pub by Webster’s Digital Services |
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Atc-N06 $31.4 Kapitel: Coffein, Fluoxetin, Amphetamin, N-Methylamphetamin, Methylphenidat, Sertralin, Bupropion, Mirtazapin, Tryptophan, 5-Hydroxytryptophan, Venlafaxin, Duloxetin, Modafinil, Paroxetin, Milnacipran, Fluvoxamin, Citalopram, Escitalopram, Doxepin, Opipramol, Agomelatin, Imipramin, Memantin, Fenetyllin, Trimipramin, Amitriptylin, Clomipramin, Desipramin, Donepezil, Reboxetin, Maprotilin, Tianeptin, Armodafinil, Amoxapin, Hypericin, Rivastigmin, Mianserin, Trazodon, Tranylcypromin, Moclobemid, Atomoxetin, Dosulepin, Vinpocetin, Galantamin, Nortriptylin, Dibenzepin, Amineptin, Pemolin, Melitracen, Nefazodon, Piracetam, Nomifensin, Pramiracetam, Medifoxamin, Amitriptylinoxid, Tacrin, Adrafinil, Iprindol, Oxiracetam, Cianopramin, Aniracetam, Protriptylin, Pyritinol, Butriptylin, Viloxazin, Centrophenoxin. Aus Wikipedia. Nicht dargestellt. Auszug: Caffeine is a bitter, white crystalline xanthine alkaloid that is a psychoactive stimulant drug. Caffeine was discovered by a German chemist, Friedrich Ferdinand Runge, in 1819. He coined the term kaffein, a chemical compound in coffee (the German word for which is Kaffee), which in English became caffeine (and changed to Koffein in German). Caffeine is found in varying quantities in the beans, leaves, and fruit of some plants, where it acts as a natural pesticide that paralyzes and kills certain insects feeding on the plants. It is most commonly consumed by humans in infusions extracted from the bean of the coffee plant and the leaves of the tea bush, as well as from various foods and drinks containing products derived from the kola nut. Other sources include yerba mate, guarana berries, and the Yaupon Holly. In humans, caffeine is a central nervous system (CNS) stimulant, having the effect of temporarily warding off drowsiness and restoring alertness. Beverages containing caffeine, such as coffee, tea, soft drinks, and energy drinks, enjoy great popularity. Caffeine is the world’s most |
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Berlitz German Picture Dictionary $12.95 With more than 1,000 colorful entries, the Berlitz Kids German Picture Dictionary offers children a source of alphabetized words that will spark curiosity and enhance language learning. This lively and entertaining dictionary is filled with terms every child wants to know, including colors, shapes, numbers, family members, foods, and animals. Illustrated by award-winning Chris Demarest with lovable characters in hilarious situations. |
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Better Homes and Gardens 14-Piece Forged Cutlery Block Set $120 Better Homes & Gardens 14-Piece Forged Cutlery Block Set : 1-Pc. 4″ Chef’s Paring Knife: All-purpose knife for peeling fruits and vegetables or paring, slicing, dicing and chopping smaller foods 6-Pc. 5″ Steak Knives: Commonly used at the table for dining 1-Pc. 6″ Utility Knife: Multi-purpose knife appropriate for many kitchen tasks 1-Pc. 7″ Santoku Knife: Ideal for chopping, dicing and slicing 1-Pc. 8″ Chef’s Knife: Commonly used for cleaning, mincing and chopping 1-Pc. 8″ Slicer: Delivers perfect and even slices of poultry, beef or ham 1-Pc. Sharpening Steel: Used to hone the knife edges 1-Pc. Kitchen Shears: Great for snipping herbs and other kitchen tasks 1-Pc. 13-Slot hardwood counter block: Provides safe and attractive storage for items within the set Stain-free, high-carbon German steel for superior cutting performance Ice-hardened and fully tapered blades provide unrivaled strength and durability Full-tang, forged construction delivers exceptional balance Contoured polycarbonate handles deliver a firm and comfortable grip Dishwasher-safe. However, to preserve the beauty and cutting performance of the forged cutlery, hand washing is recommended. Lifetime Warranty Model number: 80008/533 |
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Bread from Stones – A New and Rational System of Land Fertilization and Physical Regeneration $16 This book was the first work to attack Von Liebig’s salt fertilizer thesis, and it stands as valid today as when first written over 100 years ago. Translated from the German writings of Julius Hensel, the book was designed to introduce the people of the U.S. to the idea that plants require healthy food in order to flourish, just as a human being does. It describes a then new and rational system for fertilization which has become science today fertilizing with stone dust. Hensel went searching for food for plants and found it in the primeval rocks. Fed on such foods, plants will yield healthy, wholesome and life sustaining food that escapes disease and parasites. A true classic of agriculture. |
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Brewmaster’s Table: Discovering the Pleasures of Real Beer with Real Food $12.49 Garrett Oliver, America’s foremost authority on beer and brewmaster of the acclaimed Brooklyn Brewery, wants to change your food life. In The Brewmaster’s Table, he reveals why traditional beer is the new star with today’s cuisine and how to make the perfect match. Real beer is now available almost everywhere, yet most people are familiar only with bland mass-market beer. Have you tasted the real thing? Real beer has complex flavors — it’s an affordable luxury that can transform everyday meals from dull to extraordinary. Whether it’s a brightly citric Belgian wheat beer with a goat cheese salad, a sharply aromatic pale ale to complement spicy tacos, an earthy German bock beer to match a porcini risotto, a rich, strong Trappist ale with a hanger steak, or even a fruity framboise to accompany a slice of chocolate truffle cake, the right beer is a perfect partner to any dining experience.Garrett Oliver shows you how to make it happen, whether you’re at home on Tuesday night, in a restaurant for Sunday brunch, or on vacation in Europe. He explains how beer is made, shows you its fascinating history, and then leads you through the amazing range of flavors displayed by the dozens of distinct styles of beer from around the world. Most important, he shows how beer, which is far more versatile than wine, intensifies flavors when it’s appropriately paired with foods to create brilliant matches most people have never imagined. The Brewmaster’s Table is entertainingly written by the man Gourmet magazine calls a “passionate epicure and talented alchemist” and is lushly illustrated with Denton Tillman’s gorgeous photographs of the world’s finest breweries, theirexcellent beers, and the artisans who produce them. Whether you’re a beer aficionado, a passionate cook, or just someone who loves a great dinner, this book will indeed be a revelation. |
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Chantal Copper Fusion 7 Pieces Cookware Set $559.95 CHX1334Innovative, dynamic, different, patented copper-fused technology, beautiful German enamel – a Chantal cookware exclusive! Features: Cookware set Copper fusion collection Stick-resistant enamel surface Tempered glass lid Air pockets keep handles cool Perfect for all stovetops No absorb odors or flavors Rivet-less attachments provide seamless interior Quick, even heat distribution Non-reactive with acidic or alkaline foods No harmful chemicals Oversized helper handles No hotspots Dishwasher safe Lifetime warranty |
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Chantal Copper Fusion 9 Pieces Cookware Set $699.95 CHX1343Innovative, dynamic, different, patented copper-fused technology, beautiful German enamel – a Chantal cookware exclusive! Features: Cookware set Copper fusion collection Stick-resistant enamel surface Tempered glass lid Air pockets keep handles cool Perfect for all stovetops No absorb odors or flavors Rivet-less attachments provide seamless interior Quick, even heat distribution Non-reactive with acidic or alkaline foods No harmful chemicals Oversized helper handles No hotspots Dishwasher safe Lifetime warranty |
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Charcuterie $14.14 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Excerpt: A sausage is a food made from ground meat, both beef and pork. Also commonly included is ground pork fat (fatback), salt, herbs and spices. Typically the sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed afterwards. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying, or smoking. Sausage making in HungarySausages are a result of economical butchery. Traditionally, sausage-makers put to use tissues and organs which are perfectly edible and nutritious, but not particularly appealing – such as scraps, organ meats, blood, and fat – in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned and turned inside-out intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The first sausages were made by early humans, stuffing roasted intestines into stomachs. As early as 589 BC, a Chinese sausage làcháng was mentioned consisting of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey, and Epicharmus wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the illiterate tribes occupying the larger part of Europe. German Wurst: liver sausage, blood sausage and ham sausageSausage in Italy has its roots in Lucania, now known as Basilicata. Philosophers such as Cicero and Martial stated a kind of sausage called lucanica, actually widespread in Italy, w… More: |
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Coconut Lover’s Cookbook, 4th Edition $12.94 If you like coconut, you will love this book. It’s written for coconut lovers as well as for the growing number of health conscious individuals who recognize coconut as a marvelous health food.Every recipe contains coconut in some form. Some recipes such as Coconut Battered Shrimp and Coconut Macaroons use shredded or flaked coconut. Others such as Chicken A La King and Strawberry Chiffon Pie use coconut milk or cream in place of dairy. The salad dressings and mayonnaise recipes are based on coconut milk and oil.This book contains nearly 450 recipes with a mixture of both vegetarian and nonvegetarian dishes to choose from. You will find recipes for creating savory main dishes, appetizing side dishes, satisfying snacks, and nutritious beverages. You will find recipes for dairy-free smoothies and blender drinks, creamy soups and hearty chowders, delicious curries, stews, and casseroles. If you like desserts, you will find plenty here to choose from, including German Chocolate Cake, Coconut Pecan Pie, and Chocolate Almond Ice Cream.Concerned about sugar? No problem. Every sweet or dessert recipe includes a low sugar version. These recipes use very little sugar or none at all.Coconut is ideal for low-carbohydrate diets because it contains very little digestible carbohydrate. It consists primarily of fiber and, therefore, is a healthy and tasty low-carbohydrate, high-fiber food. The milk, cream, and oil are also low in carbohydrate and give foods a rich creamy taste and texture that is both healthy and delicious. |
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Companies Established In 1913 $19.99 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Arthur Andersen, Supermarine, Prada, Aldi, Duesenberg, Rootes Group, Heilig-Meyers, Lechmere, Wilson Sporting Goods, Ford Motor Company of Argentina, Esco Corporation, Clorox, National Safety Council, Derwent London, Wells Dairy, Fitch Group, Pink Otc Markets, Astra Ab, Georgian Bay Line, Puget Sound Navigation Company, Halls, Karachi Electric Supply Company, Norwegian Forest Owners Association, Scripps-Booth, Lang Propellers, Lance Inc., Chandler Motor Car, Cook Paint and Varnish Company, Moss Adams, Caraceni, Superga, William Press Group, Omni Severin Hotel, Orion Electronics, Heinrich Deichmann-Schuhe Gmbh, Quality Markets, Cch, Fujimoto Photo Industries Co. Ltd., Enfield Cables, House Foods, Franco-British Aviation, Banque Industrielle de Chine, Nacco Industries, Yenidje Tobacco Company Limited, Twombly, Dunbar Glass. Excerpt: ALDI (help ·info ) , short for “Al brecht Di scount “, is a discount supermarket chain based in Germany . The chain is made up of two separate groups, ALDI Nord (North – operating as ALDI MARKT) and ALDI Süd (South – operating as ALDI SÜD), which operate independently from each other within specific market boundaries. The individual groups were originally owned and managed by brothers Karl Albrecht and Theo Albrecht ; both have since retired. However, they are still Germany’s richest men. Aldi’s German operations currently consist of Aldi Nord’s 35 individual regional companies with about 2,500 stores in Northern and Eastern Germany, and Aldi Süd’s 31 regional companies with 1,600 stores in Western and Southern Germany. Internationally, Aldi Nord operates in Denmark , France , the Benelux countries, the Iberian peninsula and Poland , while Aldi Süd operates in countries including the United States , Ireland , the |
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Cuisine, Texas: A Multiethnic Feast $1.99 People from around the world have found a home in Texas, bringing with them a multiethnic feast replete with dishes that originated in Mexico, Europe, Africa, the Middle East, and Asia. In these pages you’ll discover a magical place called Cuisine, Texas, where you can find all these favorite family recipes in one handy source. Noted food writer Joanne Smith spent several years gathering the traditional recipes of every major ethnic group in Texas. As a result, Cuisine, Texas is a virtual encyclopedia of Texas cooking, with more than 375 recipes drawn from Native American, Spanish, Japanese, French, Cajun, Mexican, Tex-Mex, Anglo-American, African American, Thai, Czech, Swiss, Dutch, Jewish, Greek, German, Polish, Italian, British, Lebanese, Chinese, Russian, Vietnamese, and Scandinavian cooking. The recipes cover the full range of foods, from appetizers to entrees, salads, vegetables, breads, and desserts, and all have clear, simple-to-follow instructions. Interspersed among them are engaging discussions of the different ethnic cuisines, flavored with delightful stories of some of the cooks who created or perfected the recipes. And to make your cooking even easier, Joanne Smith includes information on how to readily find imported and specialized ingredients and a word about health-conscious substitutions. Cuisine, Texas, may not exist on the map, but it can be found everywhere that people enjoy good food and the fellowship that goes with it. Let this book be your one-stop source for all the tastes of Texas. |
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Curious George: The Perfect Carrot $3.99 With the help of the man with the yellow hat, Curious George plants and grows carrots in a little garden plot of his own. When his carrots are finally ready to be pulled from the ground, George decides that his prize carrot is too perfect to eat. But when George stumbles upon his friend Bill’s pet bunnies lost and hungry, he doesn’t hesitate to share his carrot to help save the day.George’s food-growing adventure has an environmentally friendly theme and includes fun facts about locally grown foods and a delicious recipe for carrot muffins.Hans Augusto Rey was born in Hamburg, Germany in 1898. As a child, he spent much of his free time in that city’s famous Hagenbeck Zoo drawing animals. After serving in the army during World War I, he studied philology and natural science at the University of Hamburg. He then married Margret Rey and they moved to Montmartre for four years. The manuscript for the first Curious George books was one of the few items the Reys carried with them on their bicycles when they escaped from Paris in 1940. Eventually, they made their way to the United States, and Curious George was published in 1941. Curious George has been published in many languages, including French, German, Japanese, Afrikaans, and Norwegian. Additional Curious George books followed, as well as such other favorites as CECILY G. AND THE NINE MONKEYS and FIND THE CONSTELLATIONS. |
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Diabetes Snacks, Treats, and Easy Eats for Kids: 130 Recipes for the Foods Kids Really Like to Eat $12.71 When children come home from school or sports, they want a snack. Not some gourmet meal, just something simple and tasty and quick to fix. For those with diabetes, these snacks can be especially hard to come by. And with incidence rates rising sharply — one in three American children born in the last five years is expected to become diabetic — it’s a problem more and more families are facing. This book offers a happy solution, with 130 recipes for the types of things youngsters really like to eat that are also healthy and help them stay within diabetic guidelines. It contains a wide array of choices for every meal of the day and to satisfy every hunger pang in between, with healthy renditions of favorites like Pizza Puffs, Chicken Nuggets, Taco Salad, Turkey Quesadillas, Puffy German Pancakes, Strawberry Sundae, Mini Chocolate Cupcakes, and many more. |
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Diabetes Snacks, Treats, and Easy Eats for Kids: 130 Recipes for the Foods Kids Really Like to Eat $6.55 When children come home from school or sports, they want a snack. Not some gourmet meal, just something simple and tasty and quick to fix. For those with diabetes, these snacks can be especially hard to come by. And with incidence rates rising sharply — one in three American children born in the last five years is expected to become diabetic — it’s a problem more and more families are facing. This book offers a happy solution, with 130 recipes for the types of things youngsters really like to eat that are also healthy and help them stay within diabetic guidelines. It contains a wide array of choices for every meal of the day and to satisfy every hunger pang in between, with healthy renditions of favorites like Pizza Puffs, Chicken Nuggets, Taco Salad, Turkey Quesadillas, Puffy German Pancakes, Strawberry Sundae, Mini Chocolate Cupcakes, and many more. |
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Food Composition and Nutrition Tables, 7th revised and completed edition $209.95 Comprehensive data in an easy-to-use formatThis updated edition presents the huge amount of data needed for effective and accurate nutritional decisions in the production, marketing, and control of food products. It is designed for dietitians and nutritional experts, as well as food scientists, researchers, and manufacturers. The food composition and nutrition tables in this book —presented in English, German, and French — address varying nutritional requirements and allow for the constant changes in the nutritional assessment of food constituents. The seventh edition builds on the strong base of the previous editions by incorporating discussions on select new foods, investigations in bioactive compounds, as well as additional and revised data on more than 800 foods and 300 constituents.New in the seventh edition—• *Updated figures for iodine Vitamin K, and purines in fish• *New data on amino acid and fatty acids found in milk and milk products• *Up-to-date information on numerous mineral values• *Information on glucosinolates and fatty acids as bioactive compounds in vegetables• *Additional foods such as spelt, seabream, lamb cuts and loin of goat |
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Food Culture in Belgium $49.95 Belgian food and drink, often overshadowed by the those of powerhouse neighbors France and Germany, receive much deserved attention in this thorough overview, the most comprehensive available in English. Belgian waffles, chocolate, and beer are renowned, but Food Culture in Belgium opens up the entire food culture spectrum and reveals Belgian food habits today and yesterday. Students and food mavens learn about the question of Belgianness in discussions of the foodways of distinct regions of Flanders, Wallonia, and Brussels. Packed with daily life insight, consumption statistics, and trends gathered from the culinary community on the Web, this is the ultimate source for discovering what has been called the best-kept culinary secret in Europe.Scholliers thoroughly covers the essential information in the topical chapters on history, major foods and ingredients, cooking, typical meals, special occasions, eating out, and diet and health. He is keen to illuminate how Belgium’s unique food culture has developed through time. Before independence in 1830, Belgian regions had been part of the Celtic, Roman, Spanish, Austrian, French, Dutch, and German empires, and Belgium’s central location has meant that it has long been a trade center for food products. Today, Brussels is the European Union administrative center and a cosmopolitan dining destination. Readers learn about the ingredients, techniques, and dishes that Belgium gave to the world, such as pommes frites, endive, and beer dishes. A timeline, glossary, selected bibliography, resource guide with websites and films, recipes, and photos complement the essays. |
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Food Culture in Germany $20.83 The grown-up Germany of today is able to explore its cultural identity, including its food culture. For some years now, German food has seen a return to regionalism, and beloved traditional dishes have been rediscovered and revived, counteracting to some extent the effects of globalization and industrialization. As well, a host of new culinary traditions brought in with new immigrants makes for an exciting food scene. Food Culture in Germany, written by a native Berliner, is destined to become a classic as the best source in English for a thorough and up-to-date understanding of Germans and their food—the history, foodstuffs, cooking, special occasions, lifestyle eating habits, and diet and health.The Historical Overview chapter takes the reader on a culinary tour from ancient times through the Holy Roman Empire to the Lebensraum of Hitler and on to reunification of the two Germanys until today’s return to normalcy. Chapter 2, Major Foods and Ingredients, highlights the classic German staples. Chapter 3, Cooking, discusses the family and gender dynamics plus cooking techniques and utensils, the German kitchen, and the professional chef as media figure phenomenon. The Typical Meals chapter gives an in-depth insider’s look at how and what Germans eat today. Chapter 5, Eating Out, describes the wide range of opportunities for eating out, from grabbing Currywurst on the street, to lunching in office and school cafeterias, to meeting friends for coffee and cake at the Konditerei. German holidays and special occasions are elaborated on in the context of more secular and younger influences in Chapter 6. Chapter 7 covers the German diet and the strong interest inhealth in the country, with its holistic roots. Food safety, a big topic in Europe today, is also discussed at length. An introduction, chronology, glossary, resource guide, selected bibliography, and illustrations complete this outstanding resource. |
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Foods of Israel Today: Reflecting Israel’s Past and Present through Its Many Cuisines $10.99 "Joan Nathan has created a masterful blend of food and culture. She takes her reader on an extraordinary journey through the history of the land of Israel and the development of modern Israeli food. I was delighted to visit all the different ethnic communities that have contributed to Israeli cuisine, and my mouth watered just imagining the feast that Joan Nathan describes."—Teddy Kollek, former mayor of JerusalemIn this richly evocative book, Joan Nathan captures the spirit of Israel today by exploring its multifaceted cuisine. She delves into the histories of the people already settled in this nearly barren land, as well as those who immigrated and helped to quickly transform it into a country bursting with new produce. It is a dramatic and moving saga, interlarded with more than two hundred wonderful recipes that represent all the varied ethnic backgrounds. Every recipe has a story, and through these tales the story of Israel emerges.Nathan shows how a typical Israeli menu today might include Middle Eastern hummus, a European schnitzel (made with native-raised turkey) accompanied by a Turkish eggplant salad and a Persian rice dish, with, perhaps, Jaffa Orange Delight for dessert. On Friday nights she visits with home cooks who may be preparing a traditional Libyan, Moroccan, Italian, or German meal for their families, the Sabbath being the focal point of the week throughout Israel (all her recipes are accordingly kosher). And she takes us to markets overflowing with vegetables, fruits, herbs, and spices.To gather the recipes and the stories, Nathan has been traveling the length and breadth of Israel for many years—to a SyrianAlawite village on the northern border for a vegetarian kubbeh and to Bet She’an for potato burekas; to the Red Sea for farmed sea bream and to the Sea of Galilee for St. Peter’s fish; to Jerusalem’s Bukharan Quarter for Iraqi pita bread baked in a wood-fired clay oven, to the Nahlaot |
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Foodservice Companies $9.71 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: World Union of Wholesale Markets, Sodexo, Lsg Sky Chefs, Cara Operations, Apetito, Foodservice Distributor, Servair. Excerpt: apetito is a European frozen food company which started in post-war Germany . They currently serve markets in Germany , the Netherlands , the United Kingdom , Canada and France and employ over 6,000 people. They are the main providers of “meals on wheels ” for local authorities in the UK, and were given a Queen’s Award for Enterprise in 2005.History The company was founded by Karl Düsterberg in 1958 in Rheine, Germany as “apetito Ready Meals” producing frozen ready meals for retail and business canteens, schools, nurseries and the German Meals on Wheels service. The company started expanding out of Germany in 1989 when “apetito B.V” was founded in the Netherlands. In 1991 the company set up “apetito (UK) Limited” in Sevenoaks, UK , and by 2001 had acquired “Nord Restauration S.H.” and “Orlysienne du Nord” in France. Business outside of Germany now accounts for approx 25 % of apetitos total turnover, though the company’s headquarters are still in Rheine, Germany.Meals on wheels The meals on wheels schemes organised by local councils in UK deliver 40 million meals every year to 200,000 people. Of these, apetito produces 900,000 meals and puddings a week. Wiltshire Farm Foods Main article: Wiltshire Farm Foods apetito operates a private frozen meal delivery service Wiltshire Farm Foods. The company, originally named “The Waldens Wiltshire Foods Limited” and based in Trowbridge, was purchased by apetito in 1995. Wiltshire Farm Foods specialise in delivering frozen ready meals to private customers throughout the United Kingdom. The company offers over 200 different ready to reheat frozen meals, including vegetarian, gluten-free, and diabetic. |
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Fruit & Cookie Deluxe Gift Tower $52.99 The Fruit & Cookie Deluxe Gift Tower is a must for anyone who loves sweet and savory foods. This popular favorite features nine pieces of fruit, ranging from apples to oranges to pears, as well as a 12-ounce tin of Danish butter cookies, hard candies, Stieffenhofer German shortbread cookies, deluxe mixed nuts, Italian breadsticks, Bahlsen Hit creme-filled cookies, and delicious Guylian Belgian chocolates. This crowd-pleasing tower features the cookie tin as its base and is topped with a golden bow. Please note that GiftBaskets.com reserves the right to substitute fruit based on seasonal availability. Ensure freshness: Due to warmer weather, we suggest you choose ”Next Day” or ”2 Day” shipping at checkout. We can guarantee proper delivery of perishable goods only if one of these options is chosen. Also, please note that to avoid spoilage, some perishables may be replaced with items of comparable value. 16 items with 9 servings of fruit Includes cookies, candies, nuts, breadsticks, and chocolates Large snack size ideal for feeding a crowd Tower with a Danish cookie tin and golden bow |
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Genossenschaft: Swift, Artel, United Farmers of Alberta, Mondragon Corporation, K Nstlerhaus Wien, Oikocredit, Friesland Foods, Zest A $14.14 Quelle Wikipedia, Bucher Gruppe (Editor),Paperback, German-language edition,Pub by Books LLC, Wiki Series |
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Germany’s Regional Recipes: Foods, Festivals, Folklore $16.95 Helga Hughes and her late husband Ken visited Germany repeatedly to collect these recipes and festival traditions from the 16 provinces of the new Germany. The nutcrackers seen on the colorful covers are from German folklorist Karin Gottier. Accented throughout the book are proverbial quotes plucked from works of the Brothers Grimm by Joanne Asala. |
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Handbook of Fermented Functional Foods $154.84 For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbeing, food manufacturers are once again turning to fermentation not just for extending shelf life, but to create functional food products that take an active part in maintaining overall health. Featuring five new chapters and updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines the health benefits of fermented foods as well as the processes and production techniques involved in manufacturing fermented food products. Maintaining the highest quality information and the easily accessible format of its predecessor, this edition includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It looks at the history of fermented foods and reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, including Natto and Miso, as well as the fermentation of other vegetables such as Korean Kimchi and Doenjang and German sauerkraut. The book also explains the bioactivity and bioavailability of microorganisms and investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefit. Presenting new findings and interpretations that point even more clearly to the important role fermented foods play in our diet and overall health, this second edition demonstrates the current knowledge of fermented food production and reflects the growing credibility of probiotics in health maintenance. |
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Homeopathic Guide for Travelers: Remedies for Health and Safety $8.1 Ravi Roy and Carola Lage-Roy present a wealth of strategies for using homeopathic medicine to stay happy and healthy while traveling. A bestseller in its original German edition, The Homeopathic Guide for Travelers is equally useful for backpackers, business travelers, and even luxury vacationers. It provides all the preparation needed for a journey, whether a short outing, far-off holiday, or challenging trek.The homeopathic remedies profiled here—many of them effective even when taken last-minute—address everything from exhaustion to altitude change, from jet lag to climate shifts to the side effects of unfamiliar foods. Drawing from the latest research, the book describes which homeopathic medicines work best against infectious diseases, such as malaria, hepatitis, and Lyme disease, and details remedies for injuries sustained while backpacking, climbing, or diving. Roy and Lage-Roy also explain how to treat stings and bites from poisonous animals and reactions from plants like poison ivy. An introductory chapter features a basic traveler’s first-aid kit. |
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Hot Off The Grill: The Healthy Exchanges Electric Cookbook $5.99 The newest book in the popular Healthy Exchanges series features 150 easy recipes for the electric grill. JoAnna Lund offers dozens of healthy and delicious ways to get out of “the grilling rut.” Sizzling selections include… German Grilled Potatoes • Egg and Mushroom Sandwiches • Chicken Almondine Salad • New England Crab Cakes • Fried Apple Rings • Blueberry Thrill Snacks and many more And with the Healthy Exchanges seal, readers can be sure that these low-salt, low-fat, low-sugar foods have been taste-tested to perfection. Covering all three meals of the day, this book includes: € Recipe variations€ Time-saving tips€ Nutritional information€ Diabetic exchanges€ Weight-loss choices With delicious choices for the entire family, readers won’t be able to get enough of their grills. |
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Landis Valley: Pennsylvania German Foods and Traditions $14.01 More than 200 recipes from the leading museum on Pennsylvania Dutch culture Convenient lay-flat spiral binding Historic background of food and foodways The culture of the Pennsylvania Dutch is preserved at Landis Valley Museum in Lancaster, Pennsylvania. This volume produced in association with the museum presents food and foodways essential to seasonal events and holidays of the calendar year, from New Year’s Day to Christmas, barn raisings to quilting bees. More than 200 recipes are offered, both traditional and modern, including such favorites as chicken corn soup, onion bread, Fastnachts, shoofly pie, pepper cabbage, red beet eggs, apple butter, corn fritters, Lebkuche, funnel cake, clear toy candy, bellyguts, soft pretzels, scrapple, sausage, pig stomach, roasted ham, chicken pot pie, pork and sauerkraut, fried rabbit, dandelion wine, and cherry bounce. |
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Menus(e): Germany $6.59 Know what you eat! Menus(e)! New for 2011, a foreign menu that you can USE! This German menu translator alphabetically lists 100s of food items and culinary preparations along with their concise, English definitions. Fully indexed with easily searchable listings, Menus(e)! is a must-have for your next trip to a german-speaking country.For adventurous eaters, search out food and preparations not often available at home…from bauchspeck (pork belly) to tatar mit eigelb (steak tartare {raw ground beef} with raw egg yolk), the world of food will open to you. For the more timid, you won’t mistakenly order off the menu a dish you wouldn’t dream of eating at home. From “aal” (eel) to “Zwibelsuppe” (onion soup) the Menus(e): Germany will help you order the foods you want and avoid those you don’t.From the makers of the Passeport Gastronomique series, Menus(e)! have the complete, identical listings from the latest edition Passeports but don’t include the Passeports’ helpful phrase and pronunciation guides. Menus(e)! is available for France, Italy, the Netherlands, Spain, Germany, Portugal and Sweden. Passeports Gastronomique are available for these same countries PLUS France/Spain, Spain/Portugal combination volumes. |
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Mexican Cookery $14.95 The Gebhardt Chili Powder Company was founded by William Gebhardt, a German, who migrated about 1885 to New Braunfels, Texas. Gebhardt opened a café, which served chilis imported from Mexico. To preserve them, he dried and crushed them into powder. He began bottling his powder, and in 1890, he opened a factory to San Antonio. Six years later he trademarked the name “Gebhardt’s Eagle Brand Chili Powder.” The powder became an important ingredient to such an extent that recipes in Texas cookbooks specifically recommended its use. When Gebhardt began marketing chili powder to a wider audience beyond Texas, he ran into a very serious problem-consumers not familiar with Tex-Mex cookery had little idea what to do with it. To help cooks understand Tex-Mex cookery, Gebhardt produced a small 32-page cookery pamphlet. This cookbooklet was originally published about 1908. As such, it was the first English-language booklet published in the United States that focused on Mexican-American cookery. It proved so successful that new editions of it were regularly published through the 1950s. In 1911, Gebhardt sold his company to his brothers-in-law, who expanded their product line to include beans and tamales. During the 1920s, they introduced to the tourist trade Gebhardt’s Original Mexican Dinner Package, consisting of cans of chili con carne, Mexican Style Beans, shuck-wrapped Tamales, Deviled Chili Meat, and a bottle of Chili Powder-all for one dollar. By the 1930s, Gebhardt products were sold throughout the United States and Mexico. The company survived until 1960 when it was purchased by Beatrice Foods, which in turn was acquired by ConAgra in 1990. |
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Michelob AmberBock Beer, 15.5 gal $0 Michelob AmberBock Beer: Rich nutty aroma Gentle hint of caramel malt sweetness and a deep malty body that pours a tall head Pairs well with grilled, barbecued and German-style foods, rich chocolates and full-flavored cheeses |
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Moniteau County, Missouri: California, Missouri $19.99 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: People From Moniteau County, Missouri, Jamestown, Missouri, Clarksburg, Missouri, California, Missouri, Tipton, Missouri, Lupus, Missouri, Gene Clark, David Koechner, California R-1 High School, Burgers’ Smokehouse, Jefferson City, Missouri Metropolitan Area, Joseph L. Epps, Fortuna, Missouri, High Point, Missouri, Mcgirk, Missouri, Latham, Missouri. Excerpt: Burgers Smokehouse is producer of cured and smoked meats as well as other foods in California, Missouri . Offerings from the smokehouse include bacon and other specialty meat products. It is one of the largest processors of naturally cured hams in the U.S. The company’s packaging says “Home of Hickory Smoked, Sugar Cured Meats since 1952″, although the family’s selling of hams by E.M. Burger and his German mother Hulda is said to go back to the 1920s. From six hams sold by Hulga in the businesses first years in the 1920, the company now sells “about 750,000 hams a year, plus bacon, sausage and a dozen other specialty meats”. Operations The award winning supplier sells through its retail shop, grocery stores, restaurants, direct mail (Three million catalogs are mailed out annually) and over the internet. Hickory smoked, salt cured “country” hams are a specialty of the Ozarks , and are said to last a months “in a cool dark place”. The family owned business smokes and cures chickens, turkeys and other meats the “old-fashioned way” and sells “naturally aged” hams. Products include original “country” bacon, peppered country bacon and brown sugar cured “country” ham. The company has a visitor’s center and has offered tours of it facilities located 3 miles south of California, Missouri at 32819 State Highway 87. The smell of the cured meats is highly regarded. In the news The 122-unit casual burger chain Hard Rock Cafe |
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Murrieta Hot Springs, California (Images of America Series) $21.99 The sulfurous, effervescent waters of Murrieta Hot Springs have long attracted visitors. Native American petroglyph and pictograph images directed weary travelers to the springs where Juan Murrieta later bathed his sheep and a San Diego firm laundered clothing. In 1902, an enterprising German immigrant named Fritz Guenther developed acreage around the springs into a world-class resort and health spa at the Murrieta Hot Springs. After the Guenther family sold the resort, a stream of owners reportedly laundered money for the Teamsters Union and vended cancer cures, vegetarian foods, and holistic philosophies to those who ventured near enough to inhale sulfur rising in thick clouds of steam. Now the springs bubble under the watchful eye of Calvary Chapel Costa Mesa. They have renovated the grounds and buildings to honor the resort’s former glory and have developed it into Calvary Chapel Bible College and Conference Center. |
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Orphan-Arzneimittel $23.6 Kapitel: Coffein, Sildenafil, Ibuprofen, Thalidomid, Histamin, 4-Hydroxybutansäure, Imatinib, Hydroxycarbamid, Busulfan, Mifamurtid, Arsen(iii)-Oxid, Altretamin, Lenalidomid, Sapropterin, Dasatinib, Stiripentol, Celecoxib, Rufinamid, Bosentan, Anagrelid, 5-Aminolävulinsäure, Mitotan, Sorafenib, Iduronat-2-Sulfatase, Eculizumab, Betain, Icatibant, Ambrisentan, Azacitidin, Zinkacetat, Thiotepa, Sitaxentan, Pegvisomant, Nilotinib, Cladribin, Iduronidase, Α-Galactosidase. Aus Wikipedia. Nicht dargestellt. Auszug: Caffeine is a bitter, white crystalline xanthine alkaloid that is a psychoactive stimulant drug. Caffeine was discovered by a German chemist, Friedrich Ferdinand Runge, in 1819. He coined the term kaffein, a chemical compound in coffee (the German word for which is Kaffee), which in English became caffeine (and changed to Koffein in German). Caffeine is found in varying quantities in the beans, leaves, and fruit of some plants, where it acts as a natural pesticide that paralyzes and kills certain insects feeding on the plants. It is most commonly consumed by humans in infusions extracted from the bean of the coffee plant and the leaves of the tea bush, as well as from various foods and drinks containing products derived from the kola nut. Other sources include yerba mate, guarana berries, and the Yaupon Holly. In humans, caffeine is a central nervous system (CNS) stimulant, having the effect of temporarily warding off drowsiness and restoring alertness. Beverages containing caffeine, such as coffee, tea, soft drinks, and energy drinks, enjoy great popularity. Caffeine is the world’s most widely consumed psychoactive substance, but, unlike many other psychoactive substances, it is legal and unregulated in nearly all jurisdictions. In North America, 90% of adults consume caffeine daily. The U.S. Food and Drug Administration (FDA) lists caffeine as a “multiple purpose generally recognized as safe food substance”. Caffeine has |
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Pacific Rim 2010 Riesling – White Wine $11.29 White Wine by Pacific Rim from Columbia Valley, Washington. Portrays bright crispness, subtle sweetness and aromas of jasmine, pear and apple, this wine exemplifies the harmony of Riesling. The sweetness plays wonderfully with fiery fare (from Thai to Mexican), while the natural acidity stands up to richer foods (from French to German). |
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Phosphodiesterase-Hemmer $19.99 Kapitel: Coffein, Theobromin, Theophyllin, Trapidil, Pentoxifyllin, Pimobendan, Dipyridamol, Papaverin, Anagrelid, Amrinon, Vinpocetin, Cilostazol, 3-Isobutyl-1-Methylxanthin, Moxaverin, Aminophyllin, Pde-3-Hemmer. Aus Wikipedia. Nicht dargestellt. Auszug: Caffeine is a bitter, white crystalline xanthine alkaloid that is a psychoactive stimulant drug. Caffeine was discovered by a German chemist, Friedrich Ferdinand Runge, in 1819. He coined the term kaffein, a chemical compound in coffee (the German word for which is Kaffee), which in English became caffeine (and changed to Koffein in German). Caffeine is found in varying quantities in the beans, leaves, and fruit of some plants, where it acts as a natural pesticide that paralyzes and kills certain insects feeding on the plants. It is most commonly consumed by humans in infusions extracted from the bean of the coffee plant and the leaves of the tea bush, as well as from various foods and drinks containing products derived from the kola nut. Other sources include yerba mate, guarana berries, and the Yaupon Holly. In humans, caffeine is a central nervous system (CNS) stimulant, having the effect of temporarily warding off drowsiness and restoring alertness. Beverages containing caffeine, such as coffee, tea, soft drinks, and energy drinks, enjoy great popularity. Caffeine is the world’s most widely consumed psychoactive substance, but, unlike many other psychoactive substances, it is legal and unregulated in nearly all jurisdictions. In North America, 90% of adults consume caffeine daily. The U.S. Food and Drug Administration (FDA) lists caffeine as a “multiple purpose generally recognized as safe food substance”. Caffeine has diuretic properties when administered in sufficient doses to subjects that do not have a tolerance for it. Regular users, however, develop a strong tolerance to this effect, and studies have generally failed to support the common notion that ordinary |
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Potato Salad: 65 Recipes from Classic to Cool $5.92 When it comes to picnics, patio parties, and potlucks, one side dish reigns supreme—potato salad. Creamy or chunky, mellow or tangy, a salad starring spuds is guaranteed to tickle your taste buds—and bring out the best in other foods. This one-of-a-kind cookbook brings you 65 spectacular potato salad recipes—one for every palate and every plate.Potato salad is as American as the Fourth of July, and inside you’ll find lots of home-style recipes, each with a tasty twist that makes it special—Farmer’s Market Salad (with peas, sweet onions, and chives), Grilled Potato Salad (with beer and caraway), and Double Tater Salad (with sweet potatoes, raisins, and smoked paprika), to name just a few. But you’ll also find tempting tater recipes from around the world, such as German Warm Potato Salad (with bacon and apple cider vinegar) and Potato Salad Olé (with chiles, cumin, and lime juice).For author Debbie Moose, potato salad is too versatile to disappear during cool weather—and too good to remain a mere side dish. You’ll discover more than 25 recipes for “Uptown Taters” that pair perfectly with elegant indoor meals—Tarragon-Lemon Potato Salad, Tuscan Taters (with capers, basil, and sun-dried potatoes), and even Spuds Step Out (with caviar!). And if you’re looking for an easy one-dish meal, try a “Spud Supper” such as Potato Salad with Crab or Spring Ham Salad.Illustrated with more than 35 gorgeous color photographs and featuring savvy tips on selecting and cooking potatoes, Potato Salad is just what you need to rediscover your roots—and put together tasty tater salads for every occasion. So invite some friends, boil some potatoes, and get creative. This spud’s for you! |
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Potato Salad: 65 Recipes from Classic to Cool $16.95 When it comes to picnics, patio parties, and potlucks, one side dish reigns supreme—potato salad. Creamy or chunky, mellow or tangy, a salad starring spuds is guaranteed to tickle your taste buds—and bring out the best in other foods. This one-of-a-kind cookbook brings you 65 spectacular potato salad recipes—one for every palate and every plate.Potato salad is as American as the Fourth of July, and inside you’ll find lots of home-style recipes, each with a tasty twist that makes it special—Farmer’s Market Salad (with peas, sweet onions, and chives), Grilled Potato Salad (with beer and caraway), and Double Tater Salad (with sweet potatoes, raisins, and smoked paprika), to name just a few. But you’ll also find tempting tater recipes from around the world, such as German Warm Potato Salad (with bacon and apple cider vinegar) and Potato Salad Olé (with chiles, cumin, and lime juice).For author Debbie Moose, potato salad is too versatile to disappear during cool weather—and too good to remain a mere side dish. You’ll discover more than 25 recipes for “Uptown Taters” that pair perfectly with elegant indoor meals—Tarragon-Lemon Potato Salad, Tuscan Taters (with capers, basil, and sun-dried potatoes), and even Spuds Step Out (with caviar!). And if you’re looking for an easy one-dish meal, try a “Spud Supper” such as Potato Salad with Crab or Spring Ham Salad.Illustrated with more than 35 gorgeous color photographs and featuring savvy tips on selecting and cooking potatoes, Potato Salad is just what you need to rediscover your roots—and put together tasty tater salads for every occasion. So invite some friends, boil some potatoes, and get creative. This spud’s for you! |
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Pulsed Electric Fields Technology for the Food Industry: Fundamentals and Applications $189 In an attempt to improve, or replace, existing food processing methods, several novel technologies have been investigated. Some of these emerging technologies have become alternative means of developing new foods or improving the safety and quality of existing ones while reducing energy consumption for the food industry.Among all emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is one of the most appealing due to its short treatment times and reduced heating effects. Its capability to enhance extraction processes and to inactivate microorganisms at temperatures that do not cause any deleterious effect on flavor, color or nutrient value of foods, opens interesting possibilities for the food processing industry. This book presents the information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers. It offers to anyone interested in this subject a comprehensive knowledge in this field.About the Editors:Javier Raso is a Professor of Food Technology at the University of Zaragoza in Spain. Volker Heinz is a Head of the German Institute of Food Technology at Quakenbrueck. |
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Pulsed Electric Fields Technology for the Food Industry: Fundamentals and Applications $189 In an attempt to improve, or replace, existing food processing methods, several novel technologies have been investigated. Some of these emerging technologies have become alternative means of developing new foods or improving the safety and quality of existing ones while reducing energy consumption for the food industry.Among all emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is one of the most appealing due to its short treatment times and reduced heating effects. Its capability to enhance extraction processes and to inactivate microorganisms at temperatures that do not cause any deleterious effect on flavor, color or nutrient value of foods, opens interesting possibilities for the food processing industry. This book presents the information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers. It offers to anyone interested in this subject a comprehensive knowledge in this field.About the Editors:Javier Raso is a Professor of Food Technology at the University of Zaragoza in Spain. Volker Heinz is a Head of the German Institute of Food Technology at Quakenbrueck. |
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Regency Gourmet Gift Basket $320.99 Greet your recipient with the gift of great taste with the Capalbo’s The Regency Gourmet Gift Basket! This gourmet assortment arrives in a sturdy, reusable thick wicker basket packed to the brim with sweet and savory treats. This basket includes Walkers Scottish shortbread, honey-roasted peanuts, Bonbonetti chocolate assortment, a Ritter chocolate bar, Ferrara ladyfingers, Swiss Knight cheese spread, imported crackers, Danish butter cookie assortment, Garoto chocolate bonbons, Delacre chocolate-dipped cookies, breadsticks, Jacquot cocoa-dusted chocolates, Italian cookie assortment, Stieffenhofer kranzl cookies, Colcafe Colombian coffee, Manner Viennese wafers, Old Dominion peanut brittle, Pernigotti Italian torrone candies, Fazer chocolate mints, First Colony coffee, Boston tea, Guylian Belgian chocolate twists and seashells, Hachez German chocolate pastilles, Bauducco mini cream-filled cakes, Lily O’Brien’s delicious Irish chocolates, Venetian cream-filled wafer rolls, imported lemon jellies, Hero Swiss preserves, Ferrero Rocher chocolates, deluxe mixed nuts, Lindt Swiss chocolate truffles, Loacker Italian wafers, and Simpkins fine English candies. Gift basket containing assorted gourmet foods Cookies, chocolates, tea, coffee, and more 1 size available Sturdy, reusable thick wicker basket |
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Sauerstoffhaltiger Unges Ttigter Heterocyclus $21.7 Kapitel: Hexamethylentriperoxiddiamin, Ofloxacin, Doxepin, 4-Methylaminorex, Ciguatoxine, Brillantkresylblau, Strychnin, Amoxapin, Rifampicin, Silibinin, Maitotoxin-1, Levofloxacin, Isradipin, Acesulfam, Ataluren, Josamycin, Phosalon, Dess-Martin-Periodinan, Oxazoline, Oxirene, Brucin, Furazabol, 4-Chlor-7-Nitrobenzo-2-Oxa-1,3-Diazol, Ascaridol, Dibenzoxazepin, Aspartam-Acesulfam-Salz, Malvidin, Malvin, Delphinidin, 2h-Oxet, Aurantinidin. Aus Wikipedia. Nicht dargestellt. Auszug: Acesulfame potassium is a calorie-free artificial sweetener, also known as Acesulfame K or Ace K (K being the symbol for potassium), and marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number (additive code) E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG (now Nutrinova). In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1,2,3-oxathiazine-4(3H)-one 2,2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24. Acesulfame K is 180-200 times sweeter than sucrose (table sugar), as sweet as aspartame, about half as sweet as saccharin, and one-quarter as sweet as sucralose. Like saccharin, it has a slightly bitter aftertaste, especially at high concentrations. Kraft Foods has patented the use of sodium ferulate to mask acesulfame’s aftertaste. Acesulfame K is often blended with other sweeteners (usually sucralose or aspartame). These blends are reputed to give a more sugar-like taste whereby each sweetener masks the other’s aftertaste, and/or exhibits a synergistic effect by which the blend is sweeter than its components. Unlike aspartame, acesulfame K is stable under heat, even under moderately acidic or basic conditions, allowing it to be used in baking, or in products that require a long shelf life. In carbonated drinks, it is almost always used in conjunction with another sweetener, |
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Sister Schubert’s Soft Pretzel Rolls, 6ct $0 Sister Schubert’s Soft Pretzel Rolls: Just like restaurant pretzel rolls Ready in 7-9 minutes No preservatives 0g trans fat No artificial flavors Resealable |
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Slawische Mythologie $23.28 Kapitel: Hühnergott, Buch Von Veles, Perchten, Baba Jaga, Die Ahnfrau, Perchta, Drekavac, Mittagsfrau, Katzenveit, Väterchen Frost, Snegurotschka, Farnblüte, Rethra, Feuervogel, Schrat, Koschtschei, Tscherwona Ruta, Slawischer Drache, Wawel-Drache, Bogatyr, Bajun, Ilja Muromez, Iwan-Kupala-Tag, Víla, Sirin, Licho, Dobrynja Nikititsch, Teta, Rusálka, Alkonost, Iwan Zarewitsch, Aljoscha Popowitsch, Morena, Trojan, Dwojeduschnik, Hände Gottes, Buyan, Sonda Vidakovic, Wodjanoi. Aus Wikipedia. Nicht dargestellt. Auszug: Perchta or Berchta (English: Bertha), also commonly known as Percht and other variations, was once known as a goddess in Southern Germanic paganism in the Alpine countries. Her name means “the bright one” (Old High German beraht, bereht, from a Common Germanic *berhto-, ultimately root-cognate to Latin flagrare “blaze”, flamma “flame”) and is probably related to the name Berchtentag, meaning Epiphany. Perchta is often identified as stemming from the same Germanic goddess as Holda and other female figures of German folklore (see Frija-Frigg). According to Jacob Grimm and Lotte Motz, Perchta is Holda’s southern cousin or equivalent, as they both share the role as a “guardian of the beasts” and come during the Twelve Days of Christmas when they check on the spinning. In some descriptions, Perchta has two forms, she may appear either as beautiful and white as snow like her name, or elderly and haggard. Grimm says Perchta or Berchta was known “precisely in those Upper German regions where Holda leaves off, in Swabia, in Alsace, in Switzerland, in Bavaria and Austria.” In Bavaria and German Bohemia, Perchta was often represented by St. Lucia. January 6 the Twelfth Night was once known as her festival day, though it was later replaced by Epiphany in Christianity when the church adopted the Gregorian Calendar, thereby moving the holiday from the 19th to the 6th. The festival included a feast of traditional foods of |
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Spicing up Britain: The Multicultural History of British Food $40 Among the cuisines of Europe, Britain’s has long been regarded as the black sheep—kippers, jellied eels, and blood pudding rarely elicit the same fond feelings as chocolate mousse or pasta primavera. Despite these unsavory stereotypes, British cuisine is anything but unremarkable today. Panikos Panayi reveals in this fascinating study that British cuisine has been transformed and enriched by diverse international influences.            The last thirty years have seen immigrants flood British shores, but Spicing Up Britain reveals that foreign influences have been infusing British cuisine for the past 150 years. From the arrival of Italian ice cream vendors and German butchers in the nineteenth century to the British curry that permeates dishes today, Panayi chronicles the rich and fascinating social history behind the rise of a truly multicultural cuisine. The author argues that Britons’ eating habits have been reshaped by immigration, globalization, and increased wealth, and he explores how other cultures have woven themselves into British society through the portal of food—whether Anglo-Indian fusion dishes like chicken tikka masala, New British cuisine restaurants, or the popular home-cooked dish of spaghetti bolognese. Panayi reveals how these changes in British cuisine shed light on the role of multiculturalism in the construction of modern British identity: Britain is a diverse nation in which different peoples are united by willingness to sample the foods produced by other ethnic groups—but those ethnic groups are at the same time ghettoized by not moving beyond their own culinary traditions.            A comprehensive and engaging investigation, Spicing Up Britain serves up delicious new facets of food in Britain today.  |
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The Brewmaster’s Table $10.99 Traditional craft-brewed beer can transform a meal from everyday to extraordinary. It’s an affordable, accessible luxury. Yet most people are only familiar with the mass-market variety. Have you tasted the real thing? In The Brewmaster’s Table, Garrett Oliver, America’s foremost authority on beer and brewmaster of the acclaimed Brooklyn Brewery, reveals why real beer is the perfect partner to any dining experience. He explains how beer is made, relays its fascinating history, and, accompanied by Denny Tillman’s exquisite photographs, conducts an insider’s tour through the amazing range of flavors displayed by distinct styles of beer from around the world. Most important, he shows how real beer, which is far more versatile than wine, intensifies flavors when it’s appropriately paired with foods, creating brilliant matches most people have never imagined: a brightly citric Belgian wheat beer with a goat cheese salad, a sharply aromatic pale ale to complement spicy tacos, an earthy German bock beer to match a porcini risotto, even a fruity framboise to accompany a slice of chocolate truffle cake. Whether you’re a beer aficionado, a passionate cook, or just someone who loves a great dinner, this book will indeed be a revelation. |
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The Foods of Israel Today $25 “Joan Nathan has created a masterful blend of food and culture. She takes her reader on an extraordinary journey through the history of the land of Israel and the development of modern Israeli food. I was delighted to visit all the different ethnic communities that have contributed to Israeli cuisine, and my mouth watered just imagining the feast that Joan Nathan describes.” –Teddy Kollek, former mayor of Jerusalem In this richly evocative book, Joan Nathan captures the spirit of Israel today by exploring its multifaceted cuisine. She delves into the histories of the people already settled in this nearly barren land, as well as those who immigrated and helped to quickly transform it into a country bursting with new produce. It is a dramatic and moving saga, interlarded with more than two hundred wonderful recipes that represent all the varied ethnic backgrounds. Every recipe has a story, and through these tales the story of Israel emerges. Nathan shows how a typical Israeli menu today might include Middle Eastern hummus, a European schnitzel (made with native-raised turkey) accompanied by a Turkish eggplant salad and a Persian rice dish, with, perhaps, Jaffa Orange Delight for dessert. On Friday nights she visits with home cooks who may be preparing a traditional Libyan, Moroccan, Italian, or German meal for their families, the Sabbath being the focal point of the week throughout Israel (all her recipes are accordingly kosher). And she takes us to markets overflowing with vegetables, fruits, herbs, and spices. To gather the recipes and the stories, Nathan has been traveling the length and breadth of Israel for many years–to a Syrian Alawite village on the northernborder for a vegetarian kubbeh and to Bet She’an for potato burekas; to the Red Sea for farmed sea bream and to the Sea of Galilee for St. Peter’s fish; to Jerusalem’s Bukharan Quarter for Iraqi pita bread baked in a wood-fired clay oven, to the Nahlaot neighborhood for Yemenite fried pancake-like brea |
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The Perfect Carrot (Curious George Early Reader Series) $3.99 With the help of the man with the yellow hat, Curious George plants and grows carrots in a little garden plot of his own. When his carrots are finally ready to be pulled from the ground, George decides that his prize carrot is too perfect to eat. But when George stumbles upon his friend Bill’s pet bunnies lost and hungry, he doesn’t hesitate to share his carrot to help save the day.George’s food-growing adventure has an environmentally friendly theme and includes fun facts about locally grown foods and a delicious recipe for carrot muffins.Hans Augusto Rey was born in Hamburg, Germany in 1898. As a child, he spent much of his free time in that city’s famous Hagenbeck Zoo drawing animals. After serving in the army during World War I, he studied philology and natural science at the University of Hamburg. He then married Margret Rey and they moved to Montmartre for four years. The manuscript for the first Curious George books was one of the few items the Reys carried with them on their bicycles when they escaped from Paris in 1940. Eventually, they made their way to the United States, and Curious George was published in 1941. Curious George has been published in many languages, including French, German, Japanese, Afrikaans, and Norwegian. Additional Curious George books followed, as well as such other favorites as CECILY G. AND THE NINE MONKEYS and FIND THE CONSTELLATIONS. |
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The study of human foods and practical dietetics $9.87 M E. 1857-1931 Jaffa,Paperback, German-language edition,Pub by Nabu Press |
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Toaster Pastry $68.76 High Quality Content by WIKIPEDIA articles! A toaster pastry is a type of pastry, designed to be safely heated in a toaster. It is a convenience food, generally intended to be eaten for breakfast, but is often a snack. They are frequently referred to as “poptarts”, a genericized trademark of Kellogg’s original name brand Pop-Tarts. Several generic brands are also produced, as well as other major brands such as Quaker Foods. Pillsbury’s Toaster Strudel is an attempt at making a toaster pastry taste like a traditional German strudel with icing.Most toaster pastries have a fruit filling, but are high in sugar, leading to some criticism that they are mostly “empty” food energy, and detrimental to children’s (and some adults’) nutrition. |
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Treasured Amish & Mennonite Recipes: 600 Delicious, Down-To-Earth Recipes from Authentic Country Kitchens $12.19 The Pennsylvania Dutch are known for their unique traditional foods–recipes that reflect their German heritage and agricultural roots. Readers can now experience this cooking with the authentic Amish and Mennonite recipes found in the pages of this cookbook. There are recipes for everything from apple butter to classic mashed potatoes. |
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Worterbuch der Lebensmittel – Dictionary of Foods $119 Alles was auf den Tisch kommt – vom Aal bis zur Zwiebel, von Grundnahrungsmitteln bis zu Delikatessen: Cole präsentiert die Warenkunde der Lebensmittel in 12 000 Begriffen (Englisch-Deutsch, Deutsch-Englisch). 2000 wissenschaftliche Namen von essbaren Pflanzen und Tieren sind neben der lateinischen Bezeichnung mit den entsprechenden deutschen und englischen Trivialnamen aufgeführt. Themenfelder (Cluster) erleichtern die Wortsuche.Folgende Themenschwerpunkte werden behandelt:Früchte, Gemüse, Getreide Gewürze, Pilze, Algen Fleisch, Wild & Geflügel Molkereiprodukte Fisch & Meeresfrüchte Backwaren Zucker & Süßwaren Fette & Öle Getränke Zutaten & Zusatzstoffe Als Arbeitsmittel und Übersetzungshilfe eignet sich dieses Wörterbuch für Studierende und Lehrende der Ernährungs- und Lebensmittelwissenschaften sowie für allein den Bereichen Lebensmittelindustrie und -handel, Gastronomie und KücheTätigen.Der neue Cole – in bewährter Qualität und Kompetenz!This Dictionary of Foods is focussed on native foods, food products, processedfoods, and ingredients – totaling 12,000 terms in English and German, also containing an alphabetical list of 2000 scientific names of food plants and animals, each with its corresponding English and German common names. Word clusters arranged under the according main keywords will facilitate your research. Major topics include:Fruits, Vegetables, Grains Spices, Mushrooms, Algae Meats, Venison & Fowl Dairy Products Seafood (Fish & Shellfish)Bakery Products Sugar & Confectionery Fats & Oils Beverages Ingredients & AdditivesThis dictionary is useful for students and teachers in the food sciences and nutrition, for specialists working in the food trade, in marketing and advertisement, personnel in gastronomy and the culinary sector, as much as for |
