- Industrie: Printing & publishing
- Number of terms: 62402
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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 ...
Wines from France's Rhône region, which follows the Rhône river for approximately 125 miles in southeastern France. The northern part of the region contains many great individual appellations including Côte Rôtie, Condrieu, Château Grillet, Saint-Joseph and Hermitage. The dominant grapes here are syrah for red wines and Marsanne, Roussanne and Viognier for whites. The most famous appellation in the south is châteauneuf-du-pape. Most of the vineyards in the southern Rhône produce wines covered by the Côtes du rhône appellation. In the southern Rhône the principal red grape is Grenache. The white grapes used include Bourboulenc, Clairette, Marsanne, Muscardine, Picardan, Roussanne and Piquepoul (or Picpoule).
Industry:Culinary arts
The spicy fragrance of this bright red apple is to some just as seductive as its juicy, sweet-tart flavor. The Jonathan is in season from September through February. This all-purpose apple is great for out-of-hand eating, and for pies, applesauce and other cooked dishes. It doesn't fare well, however, when used as a baking apple. See also apple.
Industry:Culinary arts
The true prosciutto, this superior Italian ham hails from northern Italy's province of Parma, the same area famous for Parmesan cheese. The special diet of chestnuts and whey (from the cheese-making process) that Parma pigs enjoy results in an excellent quality of meat. Parma hams are seasoned, salt-cured and air-dried but not smoked. They have a rosy-brown flesh that is firm and dense. The best of these special hams come from the little village of Langhirano, just south of the city of Parma. Parma hams are usually thinly sliced and eaten raw as an appetizer (often with melon) but they can be used in cooking as well. Italians use the rind to flavor soups. See also ham.
Industry:Culinary arts
There are several different styles of Romano cheese, all of which take their name from the city of Rome. Probably the best known is the sharp, tangy pecorino Romano, made with sheep's milk. Caprino Romano is an extremely sharp goat's-milk version, vacchino Romano a very mild cow's-milk cheese. Most U. S. Romanos are made of cow's milk or a combination of cow's milk and goat's or sheep's milk. In general, the pale yellow Romano is very firm and mostly used for grating. See also cheese; pecorino cheese.
Industry:Culinary arts
These oval-shape, tiny (about 1/2-inch-long) dried chiles are a beautiful red-orange color. Their flavor is slightly sweet and smoky and their heat quotient fiery. The pequín is also called chile pequeño. Its wild form is known as tepín or chiltepín. See also chile.
Industry:Culinary arts
These small, tapered, conical peppers are generally marketed when yellow, though if allowed to mature longer, they turn orange or red. Santa Fe Grandes have a slightly sweet taste and are medium-hot to hot in spiciness. They may be used in both cooked and raw dishes. See also chile.
Industry:Culinary arts
This — the original chocolate-chip cookie — was created in the 1930s by Ruth Wakefield, who ran the Toll House Restaurant outside of Whitman, Massachusetts. Mrs. Wakefield, in a moment of brilliant inspiration, cut up bars of chocolate to add to a basic butter-cookie dough. History was made. Today, the chocolate-chip cookie is the most popular in the United States.
Industry:Culinary arts
This all-purpose apple is great for both eating and cooking. The skin is greenish-yellow to yellow, the flesh crisp and juicy and the flavor slightly tart. Also called simply pippin or sometimes yellow pippin, this flavorful apple is available midwinter through midspring. See also apple.
Industry:Culinary arts
This American original was created in 1882 by Emil Frey, a New York cheesemaker. He named it after a New York singing society of the same name, whose members were great fans of the cheese. Made from cow's milk, Liederkranz has an edible, pale yellow crust and semisoft, ivory interior. The flavor is mildly pungent and the aroma distinctive. As it matures, the crust turns golden brown and the cheese a deep honey color; both flavor and aroma become much stronger. Liederkranz makes a full-flavored snack cheese and is particularly well complemented by dark bread and dark beer. See also cheese.
Industry:Culinary arts
This audience-participation cooking is said to have originated during the time of Genghis Khan when his warriors in the field would sit around grills and enjoy cooking their own food. The basic approach is for each diner to dip thin slices of lamb (or other meat) into a ginger-soy sauce marinade before placing them on a hot grill (usually a large hibachi) set on the center of the table. Each individual cooks his or her meat (the Mongolian grill) according to personal preference. The grill is sometimes garnished with chopped scallions, mushrooms or watercress and eaten on plain buns.
Industry:Culinary arts
