- Industry: Printing & publishing
- Number of terms: 62402
- Number of blossaries: 0
- 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 French term referring to dishes garnished with peas. It can also refer to a garnish of potato balls.
Industry:Culinary arts
A French term referring to dishes made or garnished with lentils (usually pureed) and sometimes bacon.
Industry:Culinary arts
A freshwater prawn that's now being aquacultured in Hawaii. It's name comes from the brilliant blue color of its tail. The moderately fat flesh of the Hawaiian blue prawn is sweet and succulent. This crustacean can be prepared in any manner suitable for shrimp. See also prawn.
Industry:Culinary arts
A golden, Scotch-based liqueur sweetened with heather honey and flavored with herbs.
Industry:Culinary arts
A hazelnut-flavored liqueur enhanced with a secret formula of flower and berry essences.
Industry:Culinary arts
A hearty blend of several of various black teas (usually assam and ceylon). English breakfast tea is more full-flavored and full-bodied than a single black tea. See also tea.
Industry:Culinary arts
A hop-flavored cheese made from sour cow's milk. It comes from northwest Germany in the same area famous for westphalian ham. The texture of Hopfenkäse ranges from soft to medium firm. It gains its pleasantly-bitter flavor as it dries between layers of hops; it's sometimes flavored with caraway seeds or cumin. Hopfenkäse is a natural companion to full-bodied beer. Nieheimer is a German cheese made in a fashion similar to Hopfenkäse, and has a comparable flavor. See also cheese.
Industry:Culinary arts
À la flamande is French for "in the Flemish style," indicating a garnish of braised cabbage, carrots, turnips, potatoes and sometimes pork or sausages. It's a classic accompaniment for meat or poultry.
Industry:Culinary arts
A large (3 to 5 inches long and up to 1 1/2 inches in diameter) yellow chile that ranges in flavor from mild to medium-hot. Hungarian wax chiles, which have a distinctly waxy flavor, are also called banana chiles. See also chile.
Industry:Culinary arts
A large freestone peach with a sweet, succulent flesh and red-blushed, yellow skin. It's good both for eating out of hand and for cooking. See also peach.
Industry:Culinary arts
