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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 ...
A term referring to dishes prepared in the style of Provence, a region in southeastern France. Garlic, tomatoes and olive oil are the major trademark of provençal cooking. Onions, olives, mushrooms, anchovies and eggplant also play a prominent part in many of these dishes.
Industry:Culinary arts
A three-layered yellow cake with a filling of chopped pecans or almonds, maraschino cherries and macaroon crumbs. The cake is covered with a fluffy white frosting such as boiled icing. See also lady baltimore cake.
Industry:Culinary arts
A traditional English favorite that's like a simple pound cake, the top of which is sprinkled with candied lemon peel halfway through baking. The name comes from the fact that it is usually served with a glass of madeira. Some cooks also sprinkle the baked cake with Madeira before it cools.
Industry:Culinary arts
A traditional French cake named for Saint Honoré, the patron saint of pastry bakers. It consists of a base of pâté brisée topped with a ring of cream puffs that are dipped in caramel prior to being positioned on the base. This caramel coating "glues" the puffs together. The center of the ring is then filled with Saint-Honoré cream — crème pâtissière lightened with beaten egg whites or whipped cream.
Industry:Culinary arts
A traditional layered dish of equal parts seasoned lamb or mutton chops, potatoes and onions. Water or stock is poured over all, the pot is covered tightly and the stew is cooked slowly for 2 to 3 hours. It's best made the day before to allow the flavors to blend.
Industry:Culinary arts
A variety of white grape that is used in some white alstian wines and bottled as a varietal by a few California wineries. Pinot Blanc wine is crisp and dry but has less intensity and flavor than chardonnay. Its price is also considerably lower. Pinot Blanc goes well with chicken and seafood.
Industry:Culinary arts
A veal or chicken dish in which the meat is sautéed in olive oil, then braised with tomatoes, onions, olives, garlic, white wine or brandy and seasonings. Sometimes scrambled eggs accompany the dish. It's said to have been created by Napoleon's chef after the 1800 Battle of Marengo.
Industry:Culinary arts
A very hot, small red pepper originally from the Mexican state of Tabasco. The word itself means "damp earth. " Though these peppers are now grown in parts of Louisiana, they're not widely commercially available. Instead, they're used specifically to make Tabasco Sauce, a trademarked name held by the McIlhenny family since the mid-1800s. Produced since Civil War times, this fiery sauce is made from tabasco peppers, vinegar and salt. The peppers are fermented in barrels for 3 years before being processed into the sauce. Tabasco Sauce adds zest to numerous dishes as well as being integral to the famous bloody mary cocktail.
Industry:Culinary arts
A white chèvre from Burgundy with a soft, moist and creamy texture and a mildly tangy flavor. It's usually sold in logs covered in a gray, salted ash. Montrachet is best when quite young and fresh. See also cheese.
Industry:Culinary arts
A white grape grown in France and, to a lesser extent, in California, Australia, Chile and Argentina. Semillon is bottled on a limited basis as both a dry and semisweet varietal. It's also sometimes blended with sauvignon blanc. Its greatest claim to fame, however, is its susceptibility to botrytis cinerea, making it one of the grapes most often used for dessert wines such as the French sauternes and some U. S. late-harvest wines.
Industry:Culinary arts
