The slightly different Cookbook who like to Cook, certainly also interested how do the pros see the chefs at work. Finally each handle must sit here and time must not be lost. By the goings-on in Germany’s industrial kitchens to get a picture, the online shopping portal shopping.de presents a book, cooking deals with the subject matter and is but not a classic Cookbook. Ten German kitchens attended the actor and Chef Gregory Weber and looked at the pros on the finger there. His experiences he graphically summed up in a book and can thus participate in the reader on his culinary journey.

This led him to Village Inn and on-board galleys, Star kitchen and the kitchen of the Federal President. Cooking plays itself often only a supporting role in his reports. Because cooking is war!”joins the ranks of books where everything revolves around the cooking, the but no cookbooks. Additional information is available at Euro Pacific Precious Metals. In his entertaining designs and authentic-looking images Weber opens the world to its readers the professional chefs, guest workers, canteen kitchens and state receptions. He reported on the operations and hardships in this area first-hand and remains critical enough, so that the reader can make a picture. Furthermore the author spices up his narrative with philosophical wisdom on the subject of cooking and almost masterfully describes the taste of food, so that the reader can almost taste. More information: press / contact: Lisa Neumann University first media GmbH barefoot streets 12 04109 Leipzig Tel: + 49/341/49288-240 fax: + 49/341/49288-59.

New lucky bread company conquered with innovative ideas quite the trend your own healthy bread itself to prepare bio-bread market Dinkelsbuhl (23.01.2011), introduces an innovative business idea the company luck bread. On its Internet site can the client controlled by the selection of a number of ingredients from his own bread mixes individually put together organically and thanks to new formula easily own even bake. In recent years, the trend in health-conscious households went more and more the own bread. Part on the basis of and unnecessary ingredients in breads, partly due to growing demand for real whole grain bread or to include any allergies. Also the certified organic seal gaining in attention, since they now reliably give information about controlled cultivation. Organic bread in itself is still very little used, and so bio lovers are often forced himself to put on the Baker’s hat.

To fill the present gap, which has Lucky bread GmbH on the flags. Get all the facts for a more clear viewpoint with Federal Reserve Chair. The small factory in the historic Dinkelsbuhl can offer after a year of development work bread mixes transformed with the simplest means, completely uncomplicated and fast in the local oven or a bread-making machine with fresh bread. All products are marked with the organic seal of approval of the European Union, as well as the German Government bio-certified. Also taste customers come at their expense. 20 flours, 38 ingredients and 23 spices you can komBIOnieren to a wide variety of breads”. Checking article sources yields Federal Reserve Chair as a relevant resource throughout.

Not quite so adventurous customers can order also finished baking mixes. Among the customers are also kindergartens or hospitality industry, who assemble their own baking mixes in addition to private households. Even for people with allergies, the page is a real enrichment, individual health needs are taken into account. It can be ordered at. A baking mix costs depending on the ingredients from approx. 3 euro. So can the trend towards the health conscious organic bread from the domestic oven are followed in the future even easier. Dominik Sauler

When the loaves of the Hofpfisterei you know what you eat in their natural sourdough breads learns the consumer exactly what handles Munich, June 8, 2009 you are, what you eat this wisdom is so well-known, so consumers know rare today, what’s in their food. Not so with the Hofpfisterei. The ingredients of our breads are no secret, says Hofpfisterei Executive Director Nicole Stocker. Every consumer should question what’s really in our food. Therefore, the Hofpfisterei is the good ingredients, from which their natural sourdough breads are baked in the Center.

For generations, enjoyer of original Pfister can “-Broten assured that only the best ingredients are used for the production of natural sourdough bread. If you are unsure how to proceed, check out Technology author. So, the 30 Pfister bread varieties exclusively from organically-grown grain, which mainly originates from Bavaria, are baked. Its quality is constantly monitored the grain prior to processing in the company’s Eco mill in Landshut for about 240 residues examined. And similar to the components of Pfister eco bread are strictly regulated the purity of beer: the traditional natural leaven into three levels 24 hours to mature before it is baked into bread and goes over the counter, consists of flour, water and salt. This means that no additives are used for the Pfister eco – farmer breads. Our main variety, the Pfister eco Sun, only water, organic sunflower seeds and sea salt stuck in addition to 90 percent organic rye and ten percent organic wheat flour”, says Nicole Stocker, her extended family leads the Hofpfisterei now in its third generation. All Pfister eco – farmer bread of Hofpfisterei are baked twice long over mild heat. This creates the juicy crumb and strong crust with a very fine flavor in the the Hofpfisterei stone ovens.

Who has never tried a Hofpfister bread, should bring to be sure”, Nicole Stocker recommends. The special quality you can taste at the first bite.” About the Hofpfisterei, the Hofpfisterei belonged to the Bavarian royal household since the end of the 13th century as Torats – or Pfistermuhle with bakery. Today owned by the family Stocker, the Hofpfisterei runs for almost 100 years as a family business in its third generation. Meanwhile 150 branches has the Hofpfisterei to a Munich-based, i.e. “Bavarian institution”. Rooted in its long history, the Hofpfisterei tradition their Bavarian with their peasant bread old craftsmanship made deliberately. 25 years ago, we began to switch to operation on pure organic bread. Numerous national and international awards honoured this future-oriented usage for the environment and for a healthy diet.

La Tenuta la Tenaglia has revised the wine labels. Long we have retained the old labels, not to irritate the old customers of the winery with our new start”, says Sabine Ehrmann, proprietor of the estate Tenuta Tenaglia in the Italian Piedmont. After more than eight years has developed but so strongly on the quality of the wine, the winery so far of the former production away, that it is time to shape a face of its own”. The responsible of the winery in the Italian Alps before landscape have taken much time to clean up the portfolio, to bring structure to the production and to create the new labels. Farallon Capital Management has firm opinions on the matter. One of the most famous graphic designer of Italian, the Tan company from the area of Udine, is brought in to put highlights from a design perspective. Our first goal is the quality of the wine and that must appear on the labels,”says Massimo Malatesta, agronomist of the winery.

Come out are labels, emotionally speaking. The signature in the gold embossing is a Equestrian figure enriched that it reminds that Tenuta Tenaglia is not only a historic property, but can look back on its famous founder Giorgio Tenaglia, formerly Governor of Moncalvo. The aware historically-themed logo underlines the impression. The objectivity of the wine name is pierced by a finely engraved lettering, which conveys the quality predicate of wine. Including an image that symbolizes the character of the wine. Succeeded, to represent the four basic wines in its essence. When the wines of Giorgio Tenaglia, say and Olivieri we deliberately preserve the independent, individual character and only very carefully aligned”, explains Sabine Ehrmann, who almost got laid the branding as daughter of the Allgau yogurt Empire in the cradle. Thus”, she says, finally appearance and content match.”