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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 ...
From fondre, the French word for "melt," the term "fondue" has several meanings. The first three definitions pertain to food cooked in a central pot at the table. 1. Fondue au fromage is a classic dish of Swiss heritage consisting of cheese (usually emmentaler and gruyère) melted and combined with white wine, kirsch and seasonings. Bite-size chunks of French bread are dipped into the hot, savory mixture. 2. Fondue bourguignonne is a variation whereby cubes of raw beef are cooked in a pot of hot oil, then dipped into various savory sauces. 3. Another version is chocolate fondue, a combination of melted chocolate, cream and sometimes liqueur into which fruit or cake may be dipped. 4. In French cooking, the term "fondue" refers to finely chopped vegetables that have been reduced to a pulp by lengthy and slow cooking. This mixture is often used as a garnish, usually with meats or fish.
Industry:Culinary arts
From southern Italy, caciocavallo (meaning "cheese on horseback") is said to date back to the 14th century, and believed by some to have originally been made from mare's milk. Today's caciocavallo comes from cow's milk and has a mild, slightly salty flavor and firm, smooth texture when young (about 2 months). As it ages, the flavor becomes more pungent and the texture more granular, making it ideal for grating. Caciocavallo is one of the pasta filata types of cheeses (like provolone and mozzarella), which means it has been stretched and shaped by hand. It may be purchased plain or smoked and comes in string-tied gourd or spindle shapes. See also cheese.
Industry:Culinary arts
From the Arabic word for "something stuffed," referring to grape leaves, vegetables or fruits stuffed with a savory, well-seasoned filling. Among the most popular dolmades are grape leaves stuffed with a filling of ground lamb, rice, onion, currants, pine nuts and various seasonings. Other foods used as casings include squash, eggplant, sweet peppers, cabbage leaves, quinces and apples. Dolmades are usually braised or baked. They may be eaten hot, cold or at room temperature, and served as an appetizer or entrée.
Industry:Culinary arts
From the Belgian town of the same name, this cow's-milk, limburger-like cheese is pungent, soft and very strong-smelling. It is sometimes flavored with herbs. Hervé has a pale yellow interior with a reddish-brown coating created by the bacteria that grow during its 3-month aging. Because it's so strong, Hervé is best eaten with dark breads and beers. See also cheese.
Industry:Culinary arts
From the Dutch koolsla, meaning "cool cabbage," cole slaw is a salad of shredded red or white cabbage mixed with a mayonnaise, vinaigrette or other type of dressing. Other ingredients such as chopped onion, celery, sweet green or red pepper, pickles, bacon or herbs may be added. There are probably as many variations of cole slaw as there are cooks.
Industry:Culinary arts
From the East Indian word chatni, this spicy condiment contains fruit, vinegar, sugar and spices. It can range in texture from chunky to smooth and in degrees of spiciness from mild to hot. Chutney is a delicious accompaniment to curried dishes. The sweeter chutneys also make interesting bread spreads and are delicious served with cheese.
Industry:Culinary arts
From the Italian bruscare meaning "to roast over coals," this traditional garlic bread is made by rubbing slices of toasted bread with garlic cloves, then drizzling the bread with extra-virgin olive oil. The bread is salted and peppered, then heated and served warm.
Industry:Culinary arts
From the Italian giardiniere ("gardener"), culinarily this term refers to dishes served with mixed sliced vegetables.
Industry:Culinary arts
From the Japanese words dai (large) and kon (root), this vegetable is in fact a large Asian radish with a sweet, fresh flavor. The daikon's flesh is crisp, juicy and white, while the skin can be either creamy white or black. It can range from 6 to 15 inches in length with an average diameter of 2 to 3 inches. Some exceptional daikon are as fat as a football. Choose those that are firm and unwrinkled. Refrigerate, wrapped in a plastic bag, up to a week. Daikon radishes are used raw in salads, shredded as a garnish or cooked in a variety of ways, such as in a stir-fry.
Industry:Culinary arts
From the Piedmont region, this exceptional Italian red wine, made from Nebbiolo grapes, is known for its lush bouquet and robust body.
Industry:Culinary arts
