- 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 ...
Called rahat loukoum ("rest for the throat") in Turkey, this rubbery-textured candy is extremely popular throughout the Middle East. It's made from cornstarch or gelatin, sugar, honey and fruit juice or jelly, and is often tinted pink or green. Chopped almonds, pistachio nuts, pine nuts or hazelnuts are frequently added. Once the candy becomes firm, it is cut into small squares and coated with confectioners' sugar. Turkish delight is available commercially in candy shops and some supermarkets.
Industry:Culinary arts
Called smothered steak in England, this dish begins with a thick cut of beef — usually round or chuck — that has been tenderized by pounding, coated with flour and browned on both sides. The meat is then smothered with chopped tomatoes, onions, carrots, celery, beef broth and various seasonings before being covered and braised, baked or simmered for about 2 hours.
Industry:Culinary arts
Chinese crêpes, usually made with wheat flour and used to wrap foods such as peking duck.
Industry:Culinary arts
Considered an aromatic rice, Wehani is a light clay-colored brown rice (see rice) that splits slightly when cooked. It resembles cooked wild rice and has a fragrance akin to popcorn. Wehani, which is related to basmati rice, was developed at the famous rice-growing Lundberg Family Farms in Richvale, California.
Industry:Culinary arts
Considered by many to be the premier country-cured ham, the Smithfield is said to have been so loved by Queen Victoria that she had six sent to her household every week. Although these special hams were once produced from hogs raised on a privileged diet of acorns, hickory nuts and peanuts, today's Smithfield hams come from grain-fed hogs. To be accorded the appellation of "Smithfield," the hams must be cured and processed in the area of Smithfield, Virginia. The elaborate processing includes dry-curing, seasoning, lengthy hickory smoking and aging of 6 to 12 months (sometimes up to 2 years). The result is a lean, dark-colored ham with a flavor that's rich, salty and dry. Smithfield ham can be purchased through mail order or from gourmet butcher shops or food stores. It may be served raw like prosciutto, but it's usually baked or boiled. Before being cooked, Smithfields must be soaked 12 to 24 hours to remove excess saltiness. See also ham.
Industry:Culinary arts
Considered one of the finest of the green teas, Tencha hails from Japan and is commonly used for tea ceremonies. See also tea.
Industry:Culinary arts
Count Nesselrode, the 19th-century Russian diplomat, lived and ate lavishly and had a number of rich dishes dedicated to him. The most famous is Nesselrode pudding, developed by his head chef Mouy. It consists of cream-enriched custard mixed with chestnut puree, candied fruits, currants, raisins and maraschino liqueur. This elegant mixture is often frozen, or made into a pie or dessert sauce. Other dishes named after the Count include a game soup and a braised sweetbread dish, but none gained the same fame as the Nesselrode pudding.
Industry:Culinary arts
Created at Antoine's restaurant in New Orleans in the late 1890s, this popular dish was reportedly named for John D. Rockefeller because it's so rich. Today there are many versions of this classic, the most common being oysters on the half shell topped with a mixture of chopped spinach, butter, bread crumbs and seasonings and either baked or broiled. The shells are usually placed on a bed of rock salt, which keeps them from toppling and spilling the ingredients. The original oysters Rockefeller is said to have been made with watercress, not spinach.
Industry:Culinary arts
