- Settore: Printing & publishing
- Number of terms: 62402
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- Company Profile:
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 cocktail made with bourbon or blended whiskey mixed with sweet vermouth. It's served over ice and garnished with a maraschino cherry. A perfect Manhattan uses equal parts sweet and dry vermouth, while a dry Manhattan uses all dry vermouth.
Industry:Culinary arts
A cocktail made with scotch, sweet vermouth and bitters. It's sometimes called a Scotch Manhattan because it substitutes scotch for the bourbon used in the standard manhattan recipe.
Industry:Culinary arts
A cocktail made with vodka, coffee-flavored liqueur (such as kahlúa) and cream. See also black russian.
Industry:Culinary arts
A compound butter made by blending together softened butter, lemon juice or vinegar, chopped parsley and seasonings. It is served as an accompaniment to fish, poultry and meat.
Industry:Culinary arts
A creamy meringue made by slowly beating hot sugar syrup into stiffly beaten egg whites. Because the sugar syrup is cooked to the soft-ball stage, the resulting meringue becomes very dense, glossy and smooth. The same method is used to make boiled icing. Italian meringue is used in soufflés, to frost cakes and pastries and to top pies (in the last case it's usually lightly browned in the oven before serving).
Industry:Culinary arts
A custard pie very similar to a lemon meringue pie, except that it's made with the yellowish, very tart Key lime (see lime) from Florida.
Industry:Culinary arts
A delectable dessert made with crisp layers of puff pastry spread with crème Pâtissière and either glazed with a thin icing or dusted with confectioners' sugar. Napoleons are usually made in small rectangular shapes just large enough for an individual serving.
Industry:Culinary arts
A delightful French dessert said to have been created by a pastry chef in honor of a bicycle race between Paris and Brest. It consists of a baked almond-topped choux pastry ring (patterned after a bicycle tire) that is split and filled with a praline-flavored buttercream.
Industry:Culinary arts
A derivative of the French verb ragoûter, meaning "to stimulate the appetite," ragoût is a thick, rich, well-seasoned stew of meat, poultry or fish that can be made with or without vegetables.
Industry:Culinary arts
