- 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 ...
Named for the Lancashire, England, town of Eccles, this small domed confection has a filling of currants and other dried fruit mixed with sugar and butter and encased in a puff pastry shell.
Industry:Culinary arts
Named for Victorien Sardou, a famous French dramatist, this specialty of Antoine's restaurant in New Orleans consists of poached eggs topped with artichoke hearts, ham, anchovies, truffles and hollandaise sauce.
Industry:Culinary arts
Napoleon is said to have christened this cheese with the appellation "Camembert," naming it after the Norman village where a farmer's wife first served it to him. Now world famous, this cow's-milk cheese has a white, downy rind and a smooth, creamy interior. When perfectly ripe, the cheese should ooze thickly. When overripe, it becomes runny, bitter and rank. Choose Camembert that is plump and soft to the touch. Avoid those with hardened edges, which may forecast overripeness. See also cheese.
Industry:Culinary arts
Native throughout most of Europe and also grown in New England, the barberry has elongated bright red berries which, because of their high acidity, are seldom eaten raw. Some varieties produce white or yellow fruit. Ripe barberries are used in pies, preserves and syrups; they can also be candied. Green berries are sometimes pickled and used as a relish.
Industry:Culinary arts
Native to Asia and southern Europe, this aromatic plant is known for its pleasantly bitter, slightly sweet seeds. Its leaves (not generally available in the United States) can be used in salads. Fenugreek seeds, which come whole and ground, are used to flavor many foods including curry powders, spice blends and teas. Fenugreek seeds should be stored in a cool, dark place for no more than 6 months.
Industry:Culinary arts
Native to Brazil, India and the West Indies, this pear-shaped apple has a yellow-orange skin that is often blushed with touches of red. The flesh is tart and astringent and though not favored for out-of-hand eating, is used to make wine, liqueur and vinegar. The cashew apple's biggest gift to the world is the cashew nut, which grows on the outside of the apple at its base. Cashew apples are not imported to the United States.
Industry:Culinary arts
Native to Europe, burnet includes any of several herbs, the most common being salad burnet. Its leaves are used in salads and with vegetables. Like borage, burnet leaves are also used to flavor drinks, such as tea. When crushed, they have a fragrance similar to cucumber. See also herbs.
Industry:Culinary arts
Native to Europe, corn salad has nothing to do with corn . . . but it is used in salads. The narrow, dark green leaves of this plant are tender and have a tangy, nutlike flavor. In addition to being used as a salad green, corn salad can also be steamed and served as a vegetable. Though it's often found growing wild in American cornfields, it's considered a "gourmet" green and is therefore expensive and hard to find. It doesn't keep well and should be used within a day or two of purchase. Corn salad should be washed and drained completely of any excess moisture before being stored airtight in a plastic bag. It's also called field salad, field lettuce, lamb's lettuce and mâche.
Industry:Culinary arts
Native to the Mediterranean and the Orient, coriander is related to the parsley family. It's known for both its seeds (actually the dried, ripe fruit of the plant) and for its dark green, lacy leaves. The flavors of the seeds and leaves bear absolutely no resemblance to each other. Mention of coriander seeds was found in early Sanskrit writings and the seeds themselves have been discovered in Egyptian tombs dating to 960 b. C. The tiny (1/8-inch), yellow-tan seeds are lightly ridged. They are mildly fragrant and have an aromatic flavor akin to a combination of lemon, sage and caraway. Whole coriander seeds are used in pickling and for special drinks, such as mulled wine. Ground seed is used in many baked goods (particularly Scandinavian), curry blends, soups, etc. (See also spices; herb and spice chart. ) Both forms are commonly available in supermarkets. Coriander leaves are also commonly known as cilantro and Chinese parsley. Fresh coriander leaves have an extremely pungent (some say fetid) odor and flavor that lends itself well to highly seasoned food. Though it's purported to be the world's most widely used herb, many Americans and Europeans find that fresh coriander is definitely an acquired taste. Choose leaves with an even green color and no sign of wilting. Store a bunch of coriander, stems down, in a glass of water with a plastic bag over the leaves. Refrigerate in this manner for up to a week, changing the water every 2 days. Coriander leaves are used widely in the cuisines of India, Mexico, the Orient and the Caribbean.
Industry:Culinary arts
Native to the Pacific, breadfruit is large (8 to 10 inches in diameter), has a bumpy green skin and a rather bland-tasting cream-colored center. It is picked and eaten before it ripens and becomes too sweet. Like squash, breadfruit can be baked, grilled, fried or boiled and served as a sweet or savory dish. It's available fresh in some Latin and specialty produce markets and may also be purchased canned.
Industry:Culinary arts
