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Applied Science & Technology Full Text (H.W. Wilson)

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FIRST PERSON.

• Authors : Gunn, Michael¹

Subjects: *PIES; *PASTRY; *SEA saltSCHWAN Food Co. Inc.GUNN, Michael

• Source: Prepared Foods. Feb2016, Vol. 185 Issue 2, p33-33. 1p.

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A chef's perspective on hot and spicy ingredients, products.

Subjects: *COOKS; *BAKING; *PASTRYKOETKE, Christopher

• Source: Prepared Foods. Jun2019, Vol. 188 Issue 6, p28-28. 1p.

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Just Desserts.

• Authors : Wade, Marcia A.

Subjects: *RESTAURANTS; DESSERTS; PASTRYUNITED States

• Source: Prepared Foods. Nov2005, Vol. 174 Issue 11, p37-43. 5p. 5 Color Photographs.

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Bread & Breakfast: the U.S. is a nation of breakfast choices, from grab-and-go, pop-in-the-toaster strudels to full-on Sunday brunch French toast with bacon and hash browns. Whatever the choice, it will likely include a baked bread or pastry.

• Authors : Feder, David

• Source: Prepared Foods. 2014, Vol. 183, Issue 2, pages. 10

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Et tu, sucre? In the age of low-carb dining, some wonder where pastry arts and desserts fit. Current trends and success often point to high-carb offerings.

• Authors : McEvoy, Hugh J.

• Source: Prepared Foods. 2004, Vol. 173, Issue 6, pages. 4

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Chiles: the world's most versatile fruit: in addition to savory and traditional applications, chiles have recently made their way onto the pastry scene. Culinary professionals should possess a basic understanding of chile varieties, preparation techniques and understand how to apply these techniques in ethnic and regional U.S. cuisines.

• Source: Prepared Foods. 2011, Vol. 180, Issue 1, pages. 3

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Specialty puff pastry margarine.

• Source: Prepared Foods. 2000, Vol. 169, Issue 1, pages. 56

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A taste of Brazil: Brazil's rich and diverse history has translated into a range of foods and ingredients that are exotic and highly interesting. Besides its famous coffees and caipirinhas, palm oil, yams, meat, fish and pastry dishes also characterize this world-renowned cuisine.

• Authors : Jones, Wilbert

• Source: Prepared Foods. 2006, Vol. 175, Issue 6, pages. 3

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No Pop, Just Go!

Subjects: *NEW product development; *CONSUMERS; SNACK foodsKELLOGG Co. 080600430 KELLOGG Co. KELLOGG Co. 080600430 080600430 KELLOGG Co. 080600430 K

• Source: Prepared Foods. Jul2006, Vol. 175 Issue 7, p8-8. 1/4p.

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