- 업종: 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 ...
A mixture that is coarsely chopped or ground, such as a tomato concassé.
Industry:Culinary arts
A particularly mild-flavored samsoe cheese with irregular, Swisslike holes. See also cheese.
Industry:Culinary arts
A popular apple in the Northeast and northern Midwest, the Cortland has a smooth, shiny red skin. Its flesh is crisp, juicy, sweet-tart and resists browning. It's an all-purpose apple good for cooking as well as out-of-hand eating. See also apple.
Industry:Culinary arts
A popular bitter Italian apéritif, which is often mixed with soda. It's also consumed without a mixer and used in some cocktails. Regular Campari has an astringent, bittersweet flavor; sweet Campari is also available.
Industry:Culinary arts
A popular cocktail made with tomato juice, vodka, Worcestershire sauce, Tabasco and other seasonings.
Industry:Culinary arts
A popular Louisiana snack and appetizer of crawfish (see crayfish) tails that have been shelled, battered and deep-fried until extra crispy.
Industry:Culinary arts
A rich, creamy, fresh cheese, also known as Crescenza Stracchino, that's widely made in Italy's regions of Lombardy, Piedmont and Veneto. Its texture and flavor are similiar to that of a mild cream cheese, and it becomes very soft and spreadable at room temperature. Crescenza is made from uncooked cow's milk and is sometimes blended with herbs. It doesn't age well and, although not widely imported, can be found in some specialty cheese shops. See also cheese.
Industry:Culinary arts
A rich, intensely strong brew made by boiling finely ground coffee and water together in a long-handled, open, brass or copper pot called an ibrik. Sugar and spices are sometimes added to the grounds before brewing begins. Greek coffee is often brought to a boil three times before it's considered ready. It's poured directly into tiny demitasse cups, which means that each cup gets its share of fine coffee grounds. Let the coffee sit for a few moments to allow the sediment to settle. See also coffee.
Industry:Culinary arts
A salad consisting of greens (classically, romaine lettuce) tossed with a garlic vinaigrette dressing (made with worcestershire sauce and lemon juice), grated Parmesan cheese, croutons, a coddled egg and sometimes anchovies. It is said to have been created in 1924 by Italian chef Caesar Cardini, who owned a restaurant in Tijuana, Mexico.
Industry:Culinary arts
