- Settore: Printing & publishing
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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 Italian version of the Swiss gruyère has a sweet, nutlike flavor that is very like the original. It can be used in any manner suitable for Gruyère. See also cheese.
Industry:Culinary arts
This Italian version of the Swiss gruyère has a sweet, nutlike flavor that is very like the original. It can be used in any manner suitable for Gruyère. See also cheese.
Industry:Culinary arts
This kitchen appliance was brought to the United States from France in the 1970s and has since revolutionized a majority of home kitchens. It consists of a sturdy plastic work bowl that sits on a motorized drive shaft. The cover of the bowl has a feed tube through which foods can be added. An expanded feed tube — large enough for some whole items such as a tomato or onion — is available with some machines. The food processor is efficient and speedy and can easily chop, dice, slice, shred, grind and puree most food. The larger machines can also knead dough. Most processors come with a standard set of attachments including an S-shaped chopping blade and several disks for slicing and shredding. There are special attachments including juicers and pasta makers, as well as accessories such as French-fry cutters, julienne disks and beaters. Food processors range from large to small in motor size and bowl capacity.
Industry:Culinary arts
This large bell-shaped fruit has a smooth, yellow-green skin that is sometimes blushed with red. The Bartlett's flesh is sweet and juicy. It's generally available from late July through October and is delicious either cooked or raw. Developed in 18th-century England, it was introduced to America by Dorchester, Massachusetts, resident Enoch Bartlett. See also pear.
Industry:Culinary arts
This large family of fruit includes among its members the citron, grapefruit, kumquat, lemon, lime, orange, shaddock, tangelo, tangerine and ugli fruit. Native to Asia, citrus fruits prefer tropical to temperate climates and thrive in many Central and South American countries, as well as the states of Arizona, California, Florida, Louisiana and Texas. All fresh citrus fruits share some degree of tartness and are rich in vitamin C.
Industry:Culinary arts
This large, cylindrical winter squash looks rather like a pear-shaped bat. It's 8 to 12 inches long, 3 to 5 inches at its widest point and can weigh from 2 to 3 pounds. The color of the smooth shell ranges from yellow to camel; the flesh is sweet and orange. It can be baked, steamed or simmered. See also squash.
Industry:Culinary arts
This large, exquisite pear has a meltingly smooth, sweet flesh and fruit-filled fragrance. It ranges in color from greenish-yellow to yellow blushed with red. It's available from October to January and is best eaten uncooked. See also pear.
Industry:Culinary arts
This larger-than-life fruit of the Malaysian tree can weigh up to 10 pounds, has a brownish-green, semihard shell covered with thick spikes, and is slightly larger than a football. To all but its Southeast Asian fans, the durian has a nauseating smell — a truth attested to by the fact that it's been outlawed by many airlines. The creamy, slightly sweet flesh, however, has an exquisitely rich, custardy texture. Fresh durian is not generally available in the United States, however, preserved dried durian can be found in Asian markets.
Industry:Culinary arts
This leavener is the precursor of today's baking powder and baking soda. It's still called for in some European baking recipes, mainly for cookies. It can be purchased in drugstores but must be ground to a powder before using. Also known as hartshorn, carbonate of ammonia and powdered baking ammonia.
Industry:Culinary arts
This lizardlike reptile can grow up to 19 feet in length and is generally found in the swamplands of Louisiana and the Gulf States. Alligator meat is usually only av. Ailable in its native regions. It comes in three basic types: the tender, white, veallike tail meat; the pinkish body meat, which has a stronger flavor and slightly tougher texture; and the dark tail meat, which is only suitable for braised dishes.
Industry:Culinary arts
