“The main actors of the TV cooking show boom are now real stars. Millions watch when Brewer, Johann Lafer or Sarah Wiener are Tim at the stove. “The perfect dinner”, where the amateurs of counter is even more successful. -So, it writes der SPIEGEL in its edition of August 27, 2007. And who wants to disagree with this assessment? Whether professional cooking show or the voyeristische delight in the culinary dilettantism of private hobby chefs – the odds are and they’re evidence of medial booms, which long has arrived in German kitchens at the same time.

Jamie Oliver, animated by the stars of the industry, such as the smart British venture into more and more former cooking ring to the unfamiliar terrain of their cooking. Armed with Zacherl favorite recipes, the television always in earshot, it consistently precedes in entirely new culinary worlds. What could be even more meaningful than in times of mad cow disease and rotten meat himself the selection and preparation of food to seek? The local master butcher will look forward, and the guest of such Gourmet spectacle as well. However long the medium of television is no longer enough true cooking fans: it is rather to interact with like-minded people, talk shop, or get advice. Still only very few people want to be mere recipients of culinary embassies. The solution to this problem is not new, but no less interesting for it: the Internet offers with innovative cooking forums and kitchen advice those frames, for which so many Maltster, Lafer, or Zacherl followers have longed. The favorite recipe on the screen (and in the best case on the stove) to know of countless other cooking fans joins with the realization: even the pros Cook only with hot water. On these new platforms (E.g.:) of dedicated amateur Cook is also the star, as the beginner amateur or the professional Restauant Cook – what could be better there? The good wine up to the appropriate seasoning marinade – here no wishes remain open (just maybe who, after his own cooking show on television). But what can still be not is…

Oven gold the winter should be go down straight in the often hectic festive season the stove GOLD frozen back system the ideal solution for hotels, gastronomy and the range of Cafe and Bistro, because it stands for quality, freshness and speed of preparation. Not everyone has the time to bake even studs, cakes and biscuits. Therefore, oven GOLD guaranteed to react flexibly to urgent orders. Coinciding with the beginning of autumn and the Apfelsaison were two typical specialities at the launch: the Apple Cinnamon cake and the Apple strudel in a puff pastry crust. Both are offer classic, which were very popular in previous years. This includes the popular small curd balls join the little brothers of the Berlin”- flour and fresh Quark, which are baked out in Balachandran. In a timely manner, in order to be able to store at Christmas time, oven GOLD brings three more seasonal products on the market, specifically tailored to the advent and Christmas season: as a small gift for love Guests or the mini Christmas loaf, baked according to traditional recipes and of course fresh and not frozen are delivered are ideal for Christmas celebrations.

Also the range of different delicious winter cookies Kalle Baker from high-quality raw materials in craft method of production of the company “(Marne / Schleswig-Holstein) produced. The traditional winter cakes boasting the gingerbread-like aroma of almonds, cocoa, cinnamon, marzipan and a subtle note of mulled wine, which of course remains an epicurean accompaniment to the tea or coffee time during the entire winter. The annual programme with a classic holiday pastries, the Berliners, that are stuffed and fried in pure vegetable oil out with fine extra fruit jams and missing on any new year’s Eve buffet is rounded off. Also the new year’s Eve pig loose dough of Quark, that accompanies good customers and guests as a lucky charm and a tasty gesture in the year 2010 is available again. The popular annual kitchen calendar is evident for 2010 in new presentation with many valuable tips, which would like to pass oven GOLD for the coming year to its customers. Of course also always a look is back common towards the end of the year.wordpress.com) with more news as well as the establishment of a quarterly newsletter in Printforum. The French bread of variety proved real audience Renner walnut”and full sofa – black bread. Both products, which can be used in a versatile: in the buffet area, as accompanying bread specialty, and of course also for breakfast. The rustic country bread is presented in the typical form of the brick, the so-called Pave. The peculiarity lies in the individual and careful preparation of the leaven and the long leadership of the dough, the trend of slow food”is. A look into the future is also allowed: as always is the year so to speak with the participation at the fair NordGastro in Husum, Germany on 15 / 16.2.2010 officially announced. The coming year will also entice with advances in seasonal and promises spicy and hearty specialities in addition to innovative products in the sector”.