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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 ...
This Pacific hard-shell clam is considered one of the choicest of its genre. Unfortunately, it's also becoming one of the scarcest. Pismos are tender, sweet and large — usually with a minimum shell diameter of 5 inches. The adductor muscle (which hinges the two shells) is so tender that it can be served on the half shell. The body meat can be steamed, fried or used in chowder. See also clam.
Industry:Culinary arts
An extremely rich Viennese classic made with layers (usually three) of chocolate cake filled with apricot jam and enrobed in a creamy-rich chocolate glaze. Sachertorte is traditionally served with billows of whipped cream. It was created in 1832 by Franz Sacher, of the famous family of Viennese hoteliers and restaurateurs.
Industry:Culinary arts
An American rye whiskey-based liqueur flavored with lemon or orange essence and distinguished by a chunk of rock candy in the bottom of each bottle.
Industry:Culinary arts
A truncated pyramid is the shape of this small French chèvre that's often coated with an edible dark-gray vegetable ash. It's produced around the central Loire valley area of France. Pyramide can range in texture from soft to slightly crumbly and, depending on age, in flavor from mild to sharp. It's wonderful served with crackers or bread and fruit. See also cheese.
Industry:Culinary arts
Also called water chestnut flour, this powdered starch is ground from dried water chestnuts. It's used as a thickener in Asian cooking. Like cornstarch, it's mixed with a small amount of water before being added to the hot mixture to be thickened. It can also be used to dredge foods before frying. Water chestnut powder is available in Asian markets and in some health-food stores.
Industry:Culinary arts
Easily identified by its coolie hat-shaped shell, this gastropod can be seen clinging to rocks along the seashore. Its meat, which is flavorful but tough, can be consumed raw — either plain or tossed with a vinaigrette dressing. More often, it's tenderized by pounding before being sautéed for a few seconds on each side. Lengthy cooking will toughen the meat. Limpets are usually only available in coastal areas and then only from specialty fish markets. See also shellfish.
Industry:Culinary arts
Any of several strong, colorless alcoholic beverages made from grains or potatoes and flavored variously. Peppermint schnapps is one of the best known of this genre.
Industry:Culinary arts
The Japanese word for "vinegared things," with a meaning similar to a salad. Sunomono ingredients may be raw or cooked and include items like broccoli, cabbage, carrots, cauliflower, celery, cucumber, daikon, lettuce, mushrooms, onions, pea pods, spinach, string beans, seaweed and sometimes seafood, meat or poultry. The saladlike ingredients are coated with vinegar that's usually sweetened with sugar and flavored with various seasonings.
Industry:Culinary arts
These East Coast soft-shell clams have a thin, brittle shell that doesn't close entirely due to the long, rubbery neck (siphon) extending from the body. Steamers are the smallest of the Atlantic soft-shell variety. They are, as their name indicates, delicious steamed. They're also suitable for batter-dipping and frying. See also clam.
Industry:Culinary arts
A rich brown sauce that begins with a basic espagnole sauce, which is combined with beef stock and madeira or sherry and slowly cooked until it's reduced by half to a thick glaze that coats a spoon. This intense flavor is used as a base for many other sauces.
Industry:Culinary arts
