- Industry: Printing & publishing
- Number of terms: 62403
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- Company Profile:
Founded in 1941, Barron's Educational Series is a leading publisher of test preparation manuals and school directories. Among the most widely recognized of Barron's many titles in these areas are its SAT and ACT test prep books, its Regents Exams books, and its Profiles of American Colleges. In ...
This classic French cookie is said to hail from Caen, in the province of Normandy. The French word sable means "sand," and the cookies are so named because of their delicate, crumbly texture. Sablés can be variously flavored with additions such as almonds or lemon or orange zest. They can also be dipped in chocolate or two cookies may be sandwiched together with jam.
Industry:Culinary arts
This classic French sauce is made by combining mayonnaise (usually homemade) with mustard, capers and chopped gherkins, herbs and anchovies. It's served chilled as an accompaniment to cold meat, fish and shellfish.
Industry:Culinary arts
This classic Irish quick bread uses baking soda (as the name implies) as its leavener. It's usually made with buttermilk and is speckled with currants and caraway seed. Before baking, a cross is slashed in the top of the loaf. The purpose of the cross, legend says, is to scare away the devil.
Industry:Culinary arts
This classic presentation begins with a braised loin of veal carved into even horizontal slices. Each slice is spread with a thin layer of pureed sautéed mushrooms and onions. The coated slices are stacked back in place and tied together to reform the loin. Then the layered loin is smothered with additional mushroom-onion puree, topped with Béchamel sauce and grated Parmesan cheese and oven-browned for about 10 minutes.
Industry:Culinary arts
This deliciously decadent dessert is made by soaking strawberries in orange juice and curaçao or cointreau, then serving them topped with whipped cream. It's one of many dishes named after the Russian royal family by French chefs.
Industry:Culinary arts
This dish from the Basque region of France has many versions but is always based on tomatoes and sweet green peppers cooked in olive oil. Additions can include onions, garlic, ham, bacon or other vegetables and quite often lightly beaten egg. Depending on how hearty it is, pipérade can be served as a side dish or main dish.
Industry:Culinary arts
This famous black tea hails from China's Fukian province and is noted for its distinctive smoky essence. See also tea.
Industry:Culinary arts
This favorite East Coast apple is small to medium-size and wine red in color. It's crisp, juicy and sweetly tart. The Macoun is considered an all-purpose apple, but is especially good for eating out of hand. See also apple.
Industry:Culinary arts
This favorite pizza topping is a coarse pork sausage, generally sold in plump links. Italian sausage is usually flavored with garlic and fennel seed or anise seed. It comes in two styles — hot (flavored with hot, red peppers) and sweet (without the added heat). It must be well cooked before serving, and is suitable for frying, grilling or braising. See also sausage.
Industry:Culinary arts
This French phrase translates to "gypsy style" and refers to a garnish consisting of chopped ham, tongue, mushrooms and truffles combined with tomato sauce, tarragon and sometimes madeira. This garnish is served with meat, poultry and sometimes eggs.
Industry:Culinary arts
