- Industrie: Printing & publishing
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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 ...
Found in European waters, this incredibly odd-looking fish has an oval, flat body and a large, spiny head. The John Dory's flesh is delicate and mild and can be cooked in a variety of ways including grilling, sautéing and poaching. It's rarely exported to the United States, but porgy may be substituted for any recipe calling for John Dory. See also fish.
Industry:Culinary arts
Found in the southeastern United States, this thick-skinned purple grape has a strong, musky flavor. It's a native American grape grown mainly to be eaten although it's also used to make a limited amount of wine. In fact, the muscadine was one of the first varieties from which wine was made in America. One of its varieties — the scuppernong — is used to make a sweet wine that is still popular in the South. See also grape.
Industry:Culinary arts
French for "as prepared in the style of Périgord," referring to dishes garnished or flavored with truffles as well as those served with Périgueux sauce. The term is derived from France's Périgord region, which is famous for its black truffles.
Industry:Culinary arts
French for "in the manner of Poland," generally referring to cooked vegetables (most often cauliflower or asparagus) that are sprinkled with chopped hard-cooked egg, bread crumbs, parsley and melted butter.
Industry:Culinary arts
French for "miller's wife," referring to a style of cooking whereby a food (usually fish) is seasoned, lightly dusted with flour and sautéed simply in butter. Such a preparation is served with beurre meunière, which is beurre noisette flavored with lemon juice and parsley.
Industry:Culinary arts
French for "pie," this word — with accent over the "e" — is generally used to refer to various elegant, well-seasoned ground-meat preparations. A pâté can be satiny-smooth and spreadable or, like country pâté, coarsely textured. It can be made from a finely ground or chunky mixture of meats (such as pork, veal, liver or ham), fish, poultry, game, vegetables, etc. Seasonings and fat are usually also included in the mixture, which can be combined before or after cooking. Pâtés may be cooked in a crust, in which case they're referred to as pâté en croûte. They may also be cooked in a pork fat-lined container called a terrine (or any other similarly sized mold), in which case they're called pâté en terrine. Traditional parlance says that when such a mixture is cooked and served in a terrine, the dish is also called a terrine, and when unmolded it becomes a pâté. Today, however, the two terms are often used interchangeably. Pâtés may be hot or cold and are usually served as a first course or appetizer.
Industry:Culinary arts
French for "pot of cream," this dessert consists of a creamy-rich custard prepared and served in tiny (about 3-ounce) pot-shaped cups. Though the classic flavoring is vanilla, pot de crème comes in many variations including chocolate and coffee.
Industry:Culinary arts
French for a square or rectangular "paving stone" or "cobblestone. " In culinary usage the word refers to: 1. A square or rectangular dessert consisting of several layers of sponge cake filled with buttercream or other filling and coated with frosting; 2. a square-shaped, aspic-coated mousse made of meat, fish or poultry, usually served cold. It can also be made with a sweet mousse.
Industry:Culinary arts
From the outside a Santa Claus melon, with its long oval shape and splotchy green-and-yellow skin, looks like a small watermelon. Inside, however, its yellowish-green flesh looks and tastes more like honeydew melon. This member of the muskmelon family grows to about a foot in length, with some specimens weighing as much as 10 pounds. Santa Claus melon, also called Christmas melon, was so named because its peak season is in December. Choose a melon that is slightly soft at the blossom end, heavy for its size and has a yellowish cast to the rind. Avoid those with soft spots or with damaged skin. See also melon.
Industry:Culinary arts
