Angebote zu "Napkin" (8 Treffer)

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Tork Lunch Napkin Servietten, 33 x 33 cm, Weiße...
Empfehlung
29,20 € *
zzgl. 3,95 € Versand

Die Tork Lunch Napkin Servietten sind perfekt für die Benutzung in Restaurants geeignet.

Anbieter: hygi
Stand: 20.10.2020
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Irresistible , Hörbuch, Digital, 1, 447min
9,95 € *
ggf. zzgl. Versand

As a successful event planner, Mila Fanucci can organize every detail of a party down to the last silk napkin. Too bad she can't sort out her own love life.  It's been years since Mila set foot in Cloudy Harbor, her hometown. After her first love took off without a word, Mila followed suit and moved away. But now, years later, Mila's sister wants to get married at their childhood home, and Mila is forced to face her own loneliness.  To her surprise, she finds that sleepy Cloudy Harbor has changed almost as much as she has - and that change is embodied by Rickie, the sexy, rebellious master chef at the new modern cuisine restaurant.  With her dashing good looks and her culinary wizardry, Rickie charms Mila in a way she never imagined possible. But when a missing piece from Mila's past blows into town, she realizes that she isn't sure of anything anymore, and her delicious romance with Rickie is put to the test. Is history bound to repeat itself? 1. Language: English. Narrator: Tristin Rutherford. Audio sample: http://samples.audible.de/bk/acx0/152315/bk_acx0_152315_sample.mp3. Digital audiobook in aax.

Anbieter: Audible
Stand: 20.10.2020
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Rel

Rel

64,90 CHF *
ggf. zzgl. Versand

Written as a series of interconnected essays-with recipes-Relæ provides a rare glimpse into the mind of a top chef, and the opportunity to learn the language of one of the world's most pioneering and acclaimed restaurants. Chef Christian F. Puglisi opened restaurant Relæ in 2010 on a rough, run-down stretch of one of Copenhagen's most crime-ridden streets. His goal was simple: to serve impeccable, intelligent, sustainable, and plant-centric food of the highest quality-in a setting that was devoid of the pretention and frills of conventional high-end restaurant dining. Relæ was an immediate hit, and Puglisi's 'to the bone' ethos-which emphasized innovative, substantive cooking over crisp white tablecloths or legions of water-pouring, napkin-folding waiters-became a rallying cry for chefs around the world. Today the Jægersborggade-where Relæ and its more casual sister restaurant, Manfreds, are located-is one of Copenhagen's most vibrant and exciting streets. And Puglisi continues to excite and surprise diners with his genre-defying, wildly inventive cooking. Relæ is Puglisi's much-anticipated debut: like his restaurants, the book is honest, unconventional, and challenges our expectations of what a cookbook should be. Rather than focusing on recipes, the core of the book is a series of interconnected 'idea essays,' which reveal the ingredients, practical techniques, and philosophies that inform Puglisi's cooking. Each essay is connected to one (or many) of the dishes he serves, and readers are invited to flip through the book in whatever sequence inspires them-from idea to dish and back to idea again. The result is a deeply personal, utterly unique reading experience.

Anbieter: Orell Fuessli CH
Stand: 20.10.2020
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Rel

Rel

45,99 € *
ggf. zzgl. Versand

Written as a series of interconnected essays-with recipes-Relæ provides a rare glimpse into the mind of a top chef, and the opportunity to learn the language of one of the world's most pioneering and acclaimed restaurants. Chef Christian F. Puglisi opened restaurant Relæ in 2010 on a rough, run-down stretch of one of Copenhagen's most crime-ridden streets. His goal was simple: to serve impeccable, intelligent, sustainable, and plant-centric food of the highest quality-in a setting that was devoid of the pretention and frills of conventional high-end restaurant dining. Relæ was an immediate hit, and Puglisi's 'to the bone' ethos-which emphasized innovative, substantive cooking over crisp white tablecloths or legions of water-pouring, napkin-folding waiters-became a rallying cry for chefs around the world. Today the Jægersborggade-where Relæ and its more casual sister restaurant, Manfreds, are located-is one of Copenhagen's most vibrant and exciting streets. And Puglisi continues to excite and surprise diners with his genre-defying, wildly inventive cooking. Relæ is Puglisi's much-anticipated debut: like his restaurants, the book is honest, unconventional, and challenges our expectations of what a cookbook should be. Rather than focusing on recipes, the core of the book is a series of interconnected 'idea essays,' which reveal the ingredients, practical techniques, and philosophies that inform Puglisi's cooking. Each essay is connected to one (or many) of the dishes he serves, and readers are invited to flip through the book in whatever sequence inspires them-from idea to dish and back to idea again. The result is a deeply personal, utterly unique reading experience.

Anbieter: Thalia AT
Stand: 20.10.2020
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The Mere Mortal's Guide to Fine Dining: From Sa...
14,99 € *
zzgl. 3,00 € Versand

From aperitif to digestif, approach every meal with savvy and grace. We've all experienced Fancy-Pants Restaurant Jitters at some point - the fear that you will unknowingly commit some fine-dining crime, whether it's using the wrong fork, picking an amateur wine, mispronouncing foie gras, or gasping when your fish entrée arrives with its head still attached. Relax. The Mere Mortal's Guide to Fine Dining is the ultimate antidote to restaurant anxiety. Where does your napkin go when you leave the table? Should you sniff the wine cork? And why, pray tell, are there so many forks? This comprehensive and accessible primer answers these and dozens of other questions and offers the basics on every aspect of fine dining, including: * How to navigate a place setting * Speaking menu-ese and the language of fine food * A refresher on polite and polished table manners * 911 for wine novices * A carnivore's guide to beef, pork, lamb, and veal * What local, sustainable, and organic really mean * Japanese dining dos and don'ts * Who's who on a restaurant's staff * How to be a regular—or get the perks like one * Top restaurants across the country * What the food snobs know (and you should, too) * And much more... With a little help, any Mere Mortal can order wine with confidence, get great, attitude-free service, decipher menus, and finally, truly, savor any dining experience.

Anbieter: Thalia AT
Stand: 20.10.2020
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Rel

Rel

64,90 CHF *
ggf. zzgl. Versand

Written as a series of interconnected essays-with recipes-Relæ provides a rare glimpse into the mind of a top chef, and the opportunity to learn the language of one of the world's most pioneering and acclaimed restaurants. Chef Christian F. Puglisi opened restaurant Relæ in 2010 on a rough, run-down stretch of one of Copenhagen's most crime-ridden streets. His goal was simple: to serve impeccable, intelligent, sustainable, and plant-centric food of the highest quality-in a setting that was devoid of the pretention and frills of conventional high-end restaurant dining. Relæ was an immediate hit, and Puglisi's 'to the bone' ethos-which emphasized innovative, substantive cooking over crisp white tablecloths or legions of water-pouring, napkin-folding waiters-became a rallying cry for chefs around the world. Today the Jægersborggade-where Relæ and its more casual sister restaurant, Manfreds, are located-is one of Copenhagen's most vibrant and exciting streets. And Puglisi continues to excite and surprise diners with his genre-defying, wildly inventive cooking. Relæ is Puglisi's much-anticipated debut: like his restaurants, the book is honest, unconventional, and challenges our expectations of what a cookbook should be. Rather than focusing on recipes, the core of the book is a series of interconnected 'idea essays,' which reveal the ingredients, practical techniques, and philosophies that inform Puglisi's cooking. Each essay is connected to one (or many) of the dishes he serves, and readers are invited to flip through the book in whatever sequence inspires them-from idea to dish and back to idea again. The result is a deeply personal, utterly unique reading experience.

Anbieter: Orell Fuessli CH
Stand: 20.10.2020
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Restaurant-Service Skills-TRAINING BOOK
119,00 CHF *
ggf. zzgl. Versand

In this Skills-TRAINING BOOK, important working techniques and helpful information, for the restaurant service, are described comprehensively and are featured with photos. The included DVD with more than 40 videos visualizes various working techniques. This Skills-TRAINING BOOK contains valuable experience of a WorldSkills World Champion, national and international experts, examination experts and instructors. It is a book for the normal working day in the restaurant business and an ideal preparation tool for competitions and examinations. Various point of views and techniques described in this book combine international standards and accepted guidelines for associations. The following topics are to be found in this Skills-TRAINING BOOK: - Service forms und service methods - Arranging- and working equipment - Basic service rules - Mise en place and napkin forms - Laying tables and various covers - Preparati on and porti oning of cold dishes - Filleti ng and cutti ng of fruit - Filleti ng and cutti ng of fi sh - Carving and cutti ng of poultry- and meat dishes - Preparati on and fl ambéing of various dishes - Preparing coff ee beverages „Barista“ - Preparing bar beverages and cocktail recipes - Technical terms - Recipes

Anbieter: Orell Fuessli CH
Stand: 20.10.2020
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