Our Pillivuyt porcelain roasters can be found in fine restaurants throughout France a culinary country where cooking is taken very seriously. Designed and used by chefs worldwide the even-heating properties of these dishes are perfect for roasting meats vegetables and casserole-style dishes. Adaptable to baking desserts or dishes for a large group and perfect for serving as well. Over gentle heat roasters can be de-glazed on the stovetop to make outstanding gravy from the pan drippings. Clean-up is a breeze. The Pillivuyt roasters all-white finish and timeless design is robust and durable enough for everyday use going from freezer to oven to table and into the dishwasher.

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101 quick and easy recipes from the pages of BBC olive magazine olive magazine, published monthly, has a circulation of over 60,000 since its launch in November 2003 Each recipe is accompanied by a full page color picture 101 photos by the UK's top photographers The Good Food series has been massively successful with total sales exceeding half a million copies You don't need to slave for hours to dish up fresh and fabulous food. Easy, no-fuss meals that look fantastic can be on the table in 30 minutes or less. In olive 101 quick fix dishes, you'll find loads of inspiring speedy suppers like Lamb Cutlets with Almond Tabbouleh, Spring Greens and Blue Cheese Risotto and Salmon Cakes with Lemon Mayo or, if you're in a sweeter kind of mood, why not try Summer Berry Fools or Toffee Banana Puffs? Split into clearly defined chapters, including main meals, starters, and puds, you can quickly track down the dish you want. Each recipe is accompanied by a full-color photo so you can cook with complete confidence. olive is the magazine for modern foodies. As well as easy recipes, restaurant reviews, and foodie travel guides, olive features the food issues that matter, insider shopping advice, unpretentious wine recommendations, and respected columnists such as superchef Gordon Ramsay and MasterChef's John Torode. Find out more at olivemagazine. co. uk

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Back cover text Having been in the food service industry since my teens, owning a restaurant and upscale catering service, I've collected many wonderful recipes. My experiences ran the gamut from A to Z - creating menus for a romantic dinner for two to a spring brunch adorned with tulips, to a Christmas cocktail party for 500 at an estate overlooking Biscayne Bay, enchanting yacht christenings, weddings, funerals, bar mitzvahs. Every event was a unique experience. Fitting together seamlessly, the food matching both the occasion and the host. I have assembled here easy to make recipes that don't require extensive, exotic ingredients. Have fun! Awaken the senses! Get the nose, tongue, eyes and ears aroused. If you want to be intimate, create the ambiance. Candles, linen, roses. Aphrodisiacs? Use dark chocolate paired with a robust red wine. If you want to be hot & spicy, use cayenne and chilies. If you want to be silky and sexy, express it with your sauces. Having 30 friends enjoy an afternoon barbeque? Crank up the music and the grill! Prefer a more staid cocktail party? Doily lined platters, servers donning white gloves and black bowties, soft classical music wafting throughout the room sets that stage.

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For over 80 years, Paderno (Italy) has been a leading company in the manufacturing of professional cookware and kitchen utensils. The company is constantly engaged in enhancing the quality of its products and consistently complies with the most recent laws relating to public health and safety. For this purpose, the new factory in Orfengo, Novara, near Milan, is equipped with a modern laboratory with high technology instruments (X-rays, atomic absorption, etc.), which enables Paderno to carry out its own chemical tests on the raw materials used and check their conformity to the standards required. Special attention is paid to the environment and to general safety. The depth and flared sides of this pan make it easy to cook pella as the shape encourages the quick evaporation of liquid. The pan is constructed of black steel with dual handles. Diameter: 9.5" Height: 1.875" Metal Thickness: 19 Gauge Metal Type: Steel

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This steamer not only cooks hotdogs it merchandises and dispenses them in less than 12" of counter space. Ideal for self-serve and fast-paced environments the Doghouse's attractive visual graphics will promote impulse sales. The innovative dispensing mechanism creates a "No-Touch" sale. The Doghouse minimizes product waste and is extremely easy to use and clean. The Doghouse can accommodate hotdogs ranging from 1.2 ounces to 4 ounces. Automatically rotates product on a first in first out basis keeping product fresh. Cooks hotdogs in 20-30 mins. Holds 24 (1.2 oz. un-cooked) hotdogs and 24 buns. ETL certified to UL-197 NSF-4 CSA 22.2 and CE. Takes up a minimal amount of counter space only 12" Wide. Cooks with steam to keep hotdogs fresh for long periods of time minimizing product waste. All stainless steel construction. Three year warranty. Dispensing mechanism is ideal for self-serve and fast-paced environments. Adjustable thermostat for all cooking conditions. Low water indicator. Accommodates hotdogs ranging from 1.2 to 4 oz. Automatic shut off if water goes below minimum level. Attractive graphics for point of sale merchandising. Easy to clean breaks down without tools for sink cleaning. 10 quart water reservoir for long holding times. Volts: 120. Watts: 1200. Amps: 10. Dimensions: 12" W x 20" D x 26" H.

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Dear Friends, Of the many international cuisines that the Indian people have been introduced to in the past few decades, Pizzas and Pastas have risen to great popularity. Loved by kids and adults, these are available in almost every restaurant today. One of the reasons why pizzas and pastas are so popular is that they can be customised thoroughly to suit one's taste. Tangy or creamy, crunchy or spicy, you can have it your way. In this book, we give you the opportunity to try your hand at making these Italian delights in your own kitchen. With 36 recipes, we give you an insight into the world of pizzas and pastas, starting with soups, salads and starters made using an assortment of pastas like fusilli, macaroni, spaghetti and shell pasta. Enliven your meal with exotic options like Herbed Tomato, Carrot and Macaroni Soup, Shell Pasta Salad with Pesto Dressing and Stuffed Potato with Spaghetti. For the main course, you will be delighted to try your hand at popular pizzas like the Cheesy Vegetable Pizza and the Tandoori Paneer Pizza, as well as innovative choices like the Bean and Capsicum Pizza and Garlic and Macaroni Pizza. If you love pizzas so much that you want to have one for dessert too, then it is time to experiment with the Chocolate Pizza. You will also find the array of pasta dishes very exciting, with choices including those made with red sauce, white sauce and pesto sauce as well. Indulge in delightful pasta preparations like the Bow Pasta with Sun-dried Tomato Pesto Sauce, Pasta and Vegetable Casserole and Herbed Fusilli in Pink Sauce. You can even make the Garlic Bread by yourself with the helpful recipe at the end of the book, for no meal of pastas can be complete with it! We only hope your exploration of this world of pizzas and pastas will not end with the recipes in this book. These recipes will trigger your imagination and make you create many more exciting options using your understanding of the ingredients, sauces and cooking methods learnt thr

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These Foil Hotdog Bags Are ideal for packaging and holding cooked hotdogs. Pre-package your hotdogs in these bags and put in a warmer for fast serving. Each bag is 3-1/2" x 1-1/2" x 8-3/4" and will hold a standard length hotdog. Packaged 1000 bags per case.

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Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in new places, creating a taste of home and playing a key role in influencing food cultures as a result of transactions between producers, consumers and commentators. Based on extensive interviews with immigrant restaurateurs and students, chefs and alumni at the Culinary Institute of America, ethnographic observation at immigrant eateries and haute institutional kitchens as well as historical sources such as the US census, newspaper coverage of restaurants, reviews, menus, recipes, and guidebooks, Ray reveals changing tastes in a major American city between the late 19th and through the 20th century. Written by one of the most outstanding scholars in the field, The Ethnic Restaurateur is an essential read for students and academics in food studies, culinary arts, sociology, urban studies and indeed anyone interested in popular culture and cooking in the United States.

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For restaurant-style tostadas and Mexican salads. Gluten free. All natural. No wheat. No trans fat. Suggested Tostada Bowl Fillings: heated refried beans (30 oz can); cooked chunked meat (chicken or beef), about 1 pound; shredded lettuce; diced tomatoes; chopped green onions; diced green/red peppers; grated cheddar cheese; sliced olives; sour cream or guacamole or salsa. Wheat intolerances are now widely recognized to affect a large and growing population. A gluten free diet can now include a wider range of delicious, healthy menu choices such as out gluten free Rio Rancho Tostada Bowls. For the first time, popular Mexican salads and tostadas can be served with a healthy, delicious, authentic flavor. Serve a family fiesta tonight! Rio Rancho Tostada Bowls enable you to make the same great tostadas and salads you get in your favorite Mexican restaurant. Rio Rancho Tostada Bowls are uniquely made, one at a time. This handmade look provides their authentic Mexican restaurant appearance. There are no artificial ingredients, no preservatives, and no added salt in these bowls. Freshness Guarantee: Rio Rancho Tostada Bowls are guaranteed to be fresh for your enjoyment. Their build-in freshness requires you to heat the bowls according to package instructions. Features Capacity - 4 pc. Pack Size - 6. Dimension - 15.75 x 8 x 11.75 in. Item Weight - 3.9 lbs. Ingredients Whole Grain Corn Masa Flours, Navy Bean Flour, Rice Flour, Vegetable Oil (May Contain One or More of the Following, High Oleic, Safflower and/or Mid Oleic Sunflower), Cellulose Gum and a Trace of Lime. Directions 1. Warm the bowls on a baking sheet for two minutes in a pre-heated 350 degree oven. When they have a light golden color and slight sheen, remove from oven and set aside. 2. Into the warmed bowls, place a layer of refried beans on the bottom. Continue filling mixture of your other items (shredded lettuce, chunked meat, other diced vegetables, grated cheese). Top with guacamole, sour cream, or salsa. Warning This product is manufacture on shaped equipment also used for milk, soy, wheat and sesame products.

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These high quality roller grills are available in 10 20 and 30 hotdog capacities to meet any application. Stainless steel construction removable drip trays and non-stick rollers ensure ease of cleaning. All of these grills feature a high-torque motor and are covered by Benchmark USA's exclusive three-year warranty. 360 degree roller rotation insures evenly cooked hotdogs. Optional sneeze guards and dry bun boxes are available for all three models. Stainless steel construction for easy cleaning and durability. Removable drip tray collects grease for easy clean up. Non-stick stainless steel rollers make cleaning a breeze. Accommodates any size hotdog and many sausages and breakfast links. Front and rear heat controllers (on 20 and 30 dog models) for cooking and holding. Covered by Benchmark USA's exclusive three-year warranty. 360 degree rotation on rollers provides even heating of hotdogs. High torque motor for years of durability. Optional sneeze guards available on all models for self-serve environments. Optional stainless steel dry bun boxes available for all models. Volts: 120. Watts: 1100. Amps: 9.2. Dimensions: 22 W x 20 D x 8 H.

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This great-value cookbook is for people who want to enjoy good food at home - with no hassle and without expensive restaurant bills. Including speedy and economical weekday ideas and entertaining inspiration, olive: 101 Stylish Suppers is a must for foodies. olive is the stylish monthly magazine for food lovers. As well as easy, seasonal recipes, restaurant recommendations and food-focused travel, olive features ethical shopping guidance, unpretentious wine advice and expert cooking tips and techniques from leading chefs Gordon Ramsay and MasterChef's John Torode.

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Now more than ever, we need to make decisions about cooking and eating that support the kind of agriculture that takes care of the land we hold in trust for future generations. This beautiful book, full of recipes for delicious, seasonal meals, is a tribute to the Marin County farmers, artisans, and cooks who uphold that stewardship and provid for our future." -Alice Waters, Chez Panisse RestaurantOrganic Marin gives you a taste of what has become one of America's most vibrant local food scenes; indeed, this beautiful book is the next best thing to eating there." -Michael Pollan, author of The Omnivore's Dilemma and In Defense of FoodEvery society is a direct reflection of the status of its soil. Everything comes from soil. We are nothing without it." -Helge Hellberg, executive director of Marin OrganicOrganic Marin is more than a regional cookbook. It also represents an organic movement reverberating around the globe. The connection between field and farmer, land and table, and food and family translates to the passionate belief that food fosters community. And nowhere is this connection more apparent than in Marin County, California, the birthplace and standard-bearer of American organic farming. In Organic Marin, 16 of America's most esteemed organic farms share their stories and philosophies alongside 50 mouthwatering organic recipes organized by season and contributed by 25 of the San Francisco Bay Area's most popular organic restaurants. With recipes for Heirloom Tomato Flat Bread, Seared Ahi Tuna with Asian Slaw, Chicken Fra Diavolo with Fennel and Dandelion Salad, Double Chocolate Bread Pudding, and much more, anyone can create the delicious dishes featured in this beautiful and inspiring organic cookbook. Proceeds of Organic Marin support Marin Organic's school lunch program, which serves 12,000 lunches a week with food grown in Marin County.

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Go behind the scenes at struggling restaurants with Gordon Ramsay, Britain's most celebrated gourmet. One of the world's top chefs (with 12 Michelin stars to his name) and three-time winner of a Catey award (the British hospitality industry's highest honor), Ramsay knows restaurants top to bottom. And he needs every bit of his expertise to rescue these real-life culinary and commercial disasters in just one week. Foul-tasting food, chaotic kitchens, misguided menus - Ramsay confronts them all, along with incompetent cooks, boneheaded servers, and painfully obstinate owners. He handles staffers with his profanity-filled, in-your-face style that suffers no fools and spares no egos. Also includes four episodes of "Kitchen Nightmares Revisited", in which Ramsay returns to these restaurants on the brink to see whether his shock treatment worked. After just a few episodes of this International Emmy(R)-winning reality series, you'll never dine out quite the same way again. Production Notes And Biography Of Gordon Ramsay. Subtitles: English SDH (Subtitles for Deaf and Hearing Impaired).

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In what must surely go down as one of the most unusual premises for a British television program, PIE IN THE SKY stars Richard Griffiths of HARRY POTTER fame as Detective Inspector Henry Crabbe, a portly fellow who routinely divides his time between adventures in gourmet cooking (as the proprietor of the titular restaurant) and his day job of catching criminals. He's assisted at the restaurant by Margaret (Maggie Steed), his accountant wife, and would like nothing more to devote every waking hour to whipping up various dishes for patrons, but Assistant Chief Constable Freddy Fisher (Malcolm Sinclair) will not hear of it. This set features all six episodes of Series Four, which originally aired from September through October of 1996. Installments include: CHINESE WHISPERS, NEW LEAF, BREAKING BREAD and GARY'S CAKE.

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For six months of the year, renowned Spanish chef Ferran Adria closes his restaurant El Bulli and works with his culinary team to prepare the menu for the next season. An elegant, detailed study of food as avant-garde art, "El Bulli: Cooking In Progress" is a tasty peek at some of the world's most innovative and exciting cooking; as Adria himself puts it, "the more bewilderment, the better!". Interview with chef George Mendes, Theatrical trailer.

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Like jazz, barbecue is a uniquely American original, and few subjects ignite more passion, excitement, controversy, and competition. In Celebrating Barbecue, Dotty Griffith, restaurant critic for The Dallas Morning News, gives readers the lowdown on real barbecue, identifying the four great regional styles of American 'cue (Carolina, Memphis, Texas, and Kansas City), as well as what Griffith calls "micro-styles" like Santa Maria Beef Barbecue or St. Louis Barbecued Snouts. Though reducing barbecue to a set of rules and specifications is, as Griffith says, "like teaching a cat to bark," Celebrating Barbecue attempts (and succeeds!) in doing just that, beginning with the history of barbecue, defining each region's preferences for meat, fuel, and seasonings. There are classic authentic recipes for slow-cooked meats such as Texas Brisket and North Carolina-Style Pulled Pork, with cooking temperatures, seasonings, woods, and techniques (including fail-safe techniques for bad weather or uncooperative equipment or fuels) explained in detail. Griffith includes recipes for mops, rubs, sauces, and marinades, as well as sources for ready-made flavor enhancers. A full complement of appetizers, sides, and desserts rounds out the more than 85 recipes. Menus are provided for each regional style so you can create your own barbecue feast. Travelers will find lists of barbecue restaurants, cook-offs, and festivals, and stay-at-homes will find the best places to mail-order 'cue, as well as a directory of pit masters and a section on cookers. Opinionated and informed, Celebrating Barbecue is written with wit, passion, and verve. A pleasure to read and to cook from, it's the only book you'll need to enjoy this most American of foods.

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Ann Vinod has traveled the world to experience different spices, ingredients, and cooking techniques. She fell in love not only with a man who was born in India but with Indian cuisine, as well. Now, with her cookbook, Indspired, she introduces flavorful Indian fusion fare and makes it accessible to novice cooks and experienced foodies alike. She presents starters, main dishes, snacks and more in this innovative collection of east meets west. The flavors of both cultures mesh perfectly in each recipe, creating new and delicious taste combinations. She draws upon her experience as a restaurant cook to make your kitchen a place of complex flavors and fun. All of the entrée recipes in Indspired are paired with leading single malt whiskies. She encourages adventurous chefs to learn how to match this classic spirit with her modern recipes. Take an imaginative trip around the world including the far reaches of India and return feeling truly Indspired.

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The host of a highly popular PBS series, Pati's Mexican Table, and a self-described "overloaded soccer mom with three kids and a powerful blender," Pati Jinich has a mission. She's out to prove that Mexican home cooking is quicker and far easier than most Americans think. Her dishes are not blanketed with cheese, or heavy and fried, or based on complex sauces. Nor are they necessarily highly spicy. Surprising in their simplicity and freshness, they incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico. Dishes like Chicken à la Trash (it's delicious!), a one-pot meal that Pati gleaned from a Mexican restaurant cook; Mexican Meatballs with Mint and Chipotle; Sweet and Salty Salmon; and Mexican-Style Pasta can revitalize your daily repertoire. You'll find plenty of vegetarian fare, from Classic Avocado Soup, to Divorced Eggs (with red and green salsa), to Oaxaca-Style Mushroom and Cheese Quesadillas. Your friends and family will enjoy Tomato and Mozzarella Salad with Pickled Ancho Chile Vinaigrette; Crab Cakes with Jalapeño Aioli; and Chicken Tinga - (you can use rotisserie chicken), which makes a tasty filling for tortas and tostadas. Pati also shares exciting dishes for the holidays and other special occasions, including Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing; Spiral-Cut Beef Tenderloin; and Red Pozole ("a Mexican party in a bowl"), which she served on her wedding day. Desserts like Triple Orange Mexican Wedding Cookies, Scribble Cookies(sandwich cookies filled with chocolate), and little Apricot-Lime Glazed Mini Pound Cakes are sophisticated yet simple to make.

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Focusing on ten world-class chefs, Three Stars depicts the everyday drama of life in gourmet restaurants and includes exclusive interviews and behind-the-scenes access to these multi-talented culinary artisans as they explore new creations in their gastronomic laboratories, hunt for exquisite ingredients in local markets, and gather rare edible plants along rough coastlines. By highlighting not only their culinary philosophies but also their daily kitchen routines, the film reveals the business of cooking on the highest level. It also opens a window into what goes into the world's most important restaurant review book - the iconic red Michelin Guide.

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Choose your favorite flavor120 piece pack Chips from natural hardwoods and fruitwoods Produces clean continuous smoke Consistent temperature smoke Fully automatic use Successful results with every use. When producing the Bradley Smoker Bisquettes - 120 Pack, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities from chippings of the natural hardwoods and fruitwoods. The flavor of the smoke is determined by the variety of wood being burned. By this method, their burning behavior remains consistent and predictable. Furthermore, by limiting the combustion time to 20 minutes for each bisquette, on top of the electrically heated element, the chippings produce clean continuous smoke at a consistent temperature. These two factors eliminate the guesswork and uncertainty from smoking food, giving you perfect results every time you smoke. The Bradley Smoker, which uses these bisquettes, is fully automatic, burning and dispensing one bisquette every 20 minutes. At a rate of 3 bisquettes per hour, the smoker has a capacity for 8 hours of unsupervised operation. The only hard thing about it is choosing a smoke flavor! Choose from a variety of flavors! Mix and match with multiple choices for a range of particular tastes. Flavors: (all choices are subject to manufacturer availablity) Alder Apple Cherry Hickory Maple Mesquite Oak Pecan Special Blend About Bradley SmokersBradley invites you to the wonderful world of gourmet food smoking. An exciting adventure awaits you, filled with a realm of endless possibilities for delicious food that will have you coming back for more time and time again. Bradley has has been making food smokers for the restaurant and hotel industry for well over a decade. Many of the finest hotels and restaurants around the world smoke their own foods using Bradley Smokers. Bradley Smokers are engineered to control the smoke in order to produce consistent results, all in a hassle-free design that doesn't demand constant attention. This endeavor led to the development of Bradley Flavor Bisquettes, which provide you with a simple way to add rich and savory flavors to your food, either on your BBQ grill or using your Bradley Smoker.

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