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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 ...
Resembling a daisy, this aromatic flower is dried and used to flavor camomile tea, reputed to be a soothing drink. The flowers are also used as a fragrance in shampoos and other hair preparations. See also tea.
Industry:Culinary arts
Resembling a daisy, this aromatic flower is dried and used to flavor camomile tea, reputed to be a soothing drink. The flowers are also used as a fragrance in shampoos and other hair preparations. See also tea.
Industry:Culinary arts
Roman restaurateur Alfredo di Lello is credited with creating this dish in the 1920s. The fettuccine is enrobed in a rich sauce of butter, grated parmesan cheese, heavy cream and plentiful grindings of black pepper. Other noodles may be substituted for the fettuccine.
Industry:Culinary arts
Round and smooth-skinned, these blue-black berries are juicy and sweet. There are two main types of blueberries (often confused with huckleberries). The high-bush variety can grow up to 15 feet in height; the hardy low-bush blueberry plants are only about 1 foot high and thrive in Canada and the northern United States. Cultivated blueberries comprise the majority of those that reach the market and the season can span from the end of May to early October. Large New Zealand blueberries are in markets in the winter at a premium price. Choose blueberries that are firm, uniform in size and indigo blue with a silvery frost. Discard shriveled or moldy berries. Do not wash until ready to use, and store (preferably in a single layer) in a moistureproof container in the refrigerator for up to 5 days. Use blueberries in baked goods, jams, pies, pancakes, salads or, best of all, with a simple splash of sweet cream.
Industry:Culinary arts
Rye and wheat flour, cornmeal and molasses flavor this dark, sweet steamed bread. It often contains raisins and is the traditional accompaniment for boston baked beans.
Industry:Culinary arts
Said to date as far back as 300 b. C. , cherries were named after the Turkish town of Cerasus. Throughout the centuries, cherry trees have been lauded for their deliciously succulent fruit as well as for their beauty. Tourists flock to Washington, D. C. , every year to see the cherry blossoms on the ornamental cherry trees that were originally presented to America's capital in 1912 by Tokyo's governor. There are two main groups of cherries — sweet and sour. The larger of the two are the firm, heart-shaped sweet cherries. They're delicious for eating out of hand and can also be cooked. The most popular varieties range from the dark red to purplish black bing, lambert and tartarian to the golden, red-blushed royal ann. maraschino cherries are usually made from Royal Ann cherries. Sour cherries are smaller, softer and more globular than the sweet varieties. Most are too tart to eat raw, but make excellent pies, preserves and the like. The bestselling sour cherry varieties are the bright red early richmond (the first cherry available in the late spring) and montmorency, and the dark mahogany red morello. Most fresh cherries are available from May (June for sour cherries) through August. Choose brightly colored, shiny, plump fruit. Sweet cherries should be quite firm, but not hard; sour varieties should be medium-firm. Stemmed cherries are a better buy, but those with stems last longer. Store unwashed cherries in a plastic bag in the refrigerator. Dried cherries — both sweet and sour — are available in many markets today. They can be eaten as a snack, or used in baked goods or desserts as one would use raisins. Cherries contain minor amounts of vitamins and minerals. See also chokecherry.
Industry:Culinary arts
Said to date back to pre-Columbian times, atole is a very thick beverage that's popular in Mexico and some parts of the American Southwest. It's a combination of masa, water or milk, crushed fruit and sugar or honey. Latin markets sell instant atole, which can be mixed with milk or water. Atole can be served hot or room temperature.
Industry:Culinary arts
Said to have been created in the late 1940s by a professional baker, chiffon cake is distinguished from others of its genre by the fact that oil, rather than solid shortening, is used. It contains leavening, such as baking powder, and stiffly beaten egg whites, which contribute to its rather spongecakelike texture.
Industry:Culinary arts
Said to have been cultivated in 16th-century Belgium, Brussels sprouts are a member of the cabbage family and, indeed, resemble tiny cabbage heads. Many rows of sprouts grow on a single long stalk. They range from 1 to 1 1/2 inches in diameter; the smaller sprouts are more tender. Brussels sprouts are available from late August through March. Buy small bright green sprouts with compact heads. Store unwashed sprouts in an airtight plastic bag in the refrigerator up to 3 days; longer than that and sprouts will develop a strong flavor. Brussels sprouts, a cruciferous vegetable, are high in vitamins A and C, and are a fair source of iron.
Industry:Culinary arts
Said to have been invented during the late 1940s boom of Italian-American restaurants, garlic bread consists of Italian or French bread slices, spread on both sides with garlic butter and heated in the oven. There are many variations, including bread brushed with olive oil and sprinkled with minced garlic and herbs. It can also be broiled or grilled.
Industry:Culinary arts
