- Branża: 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 ...
An exclusive grade of beef from cattle raised in Kobe, Japan. These pampered cattle are massaged with sake and fed a special diet that includes plentiful amounts of beer. This specialized treatment results in beef that is extraordinarily tender and full-flavored. It also makes the beef extravagantly expensive, which is why it's rarely available in the United States. See also beef.
Industry:Culinary arts
An extraordinarily rich dish of chopped cooked shellfish (usually lobster, crab and shrimp) in an elegant sauce composed of butter, cream, egg yolks, sherry and seasonings. It's usually served over buttered toast points. The sauce can be used with other foods, in which case the dish is usually given the appellation "newburg. "
Industry:Culinary arts
A dessert created in the late 1800s by the famous French chef Escoffier for Dame Nellie Melba, a popular Australian opera singer. It's made with two peach halves that have been poached in syrup and cooled. Each peach half is placed hollow side down on top of a scoop of vanilla ice cream, then topped with melba sauce (a raspberry sauce) and sometimes with whipped cream and sliced almonds.
Industry:Culinary arts
A dish composed of lobster tails from which the cooked meat is removed, chopped and combined with a Béchamel sauce flavored with white wine, shallots, tarragon and mustard. The sauced lobster is spooned back into the shells, sprinkled with Parmesan cheese and broiled until golden brown. Crab and shrimp are also sometimes prepared in this manner. The dish is thought to have been named by Napoleon after the month in which he first tasted it (the eleventh month, July 19 to August 17, according to the French Revolutionary calendar).
Industry:Culinary arts
A dish named in honor of Jean Baptiste Le Moyne, Sieur de Bienville, the founder of New Orleans. Oysters Bienville was created in the late 1930s at one of New Orleans's most famous restaurants, Antoine's. It consists of oysters on the half shell topped with a Béchamel sauce flavored with sherry and cayenne and mixed with sautéed garlic, shallots, mushrooms and minced shrimp. A bread crumb-grated cheese mixture is sprinkled over the top and the oysters are baked on a bed of rock salt until bubbly and browned.
Industry:Culinary arts
A dish of colorful, attractively cut fresh fruits or, less commonly, vegetables, either of which may be raw or cooked. The fruits are customarily either briefly soaked or drizzled with a mixture of sugar syrup and liqueur. A fruit macédoine is served for dessert, either cold or flambéed. For a savory macédoine, each vegetable is cooked separately, then artfully arranged together on a plate and dressed with seasoned melted butter. It can be served as a side dish or a first course.
Industry:Culinary arts
A dish of thinly sliced carrots that are combined with a small amount of water (to be authentic it must be vichy water), butter and sugar, then covered and cooked over low heat until tender. Vichy carrots (also called carrots à la Vichy) are garnished with minced parsley.
Industry:Culinary arts
A dry seasoning blend that originated on the Caribbean island after which it's named, and which is used primarily in the preparation of grilled meat. The ingredients can vary, depending on the cook, but Jamaican jerk blend is generally a combination of chiles, thyme, spices (such as cinnamon, ginger, allspice and cloves), garlic and onions. Jerk seasoning can be either rubbed directly onto meat, or blended with a liquid to create a marinade. In the Caribbean, the most common meats seasoned in this fashion are pork and chicken. Such preparations are referred to as "jerk pork" and "jerk chicken. "
Industry:Culinary arts
A famous French upside-down apple tart made by covering the bottom of a shallow baking dish with butter and sugar, then apples and finally a pastry crust. While baking, the sugar and butter create a delicious caramel that becomes the topping when the tart is inverted onto a serving plate. The tart was created by two French sisters who lived in the Loire Valley and earned their living making it. The French call this dessert tarte des demoiselles Tatin, "the tart of two unmarried women named Tatin. "
Industry:Culinary arts
A flaky pizzalike tart topped with onions, anchovies, black olives and sometimes tomatoes. Pissaladière is a specialty of Nice, in southern France.
Industry:Culinary arts
