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Fruit Curd
Fruit curd is a dessert spread and topping usually made with citrus fruit, such as lemon, lime, orange, grapefruit or tangerine. Other flavor variations include passion fruit, mango, and berries such as raspberries, cranberries or blackberries. The basic ingredients are beaten egg yolks, sugar, fruit juice, and zest, which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, flavorful spread. The egg yolks are usually tempered in the cooking process to prevent their coagulation. Some recipes also include egg whites or butter. In late 19th- and early 20th-century England, homemade lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries, and tarts. Homemade lemon curd was usually made in relatively small amounts as it did not keep as well as jam. In more modern times, larger quantities became possible because of the use of refrigeration. Commercially manufa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term ''dessert'' can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts. Etymology The word "dessert" originated from the French word ''desservir,'' meaning "to clear the table". Its first known use in English was in 1600, in a health education manual entitled ''Naturall and artificial Directions for Health'', written by William Vaughan. In his book ''Sweet Invention: A H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Joy Of Cooking
''Joy of Cooking'', often known as "''The Joy of Cooking''", is one of the United States' most-published cookbooks. It has been in print continuously since 1936 and has sold more than 20 million copies. It was published privately during 1931 by Irma S. Rombauer (1877–1962), a homemaker in St. Louis, Missouri, after her husband's suicide the previous year. Rombauer had 3,000 copies printed by A.C. Clayton, a company which had printed labels for fancy St. Louis shoe companies and for Listerine mouthwash, but never a book. Beginning in 1936, the book was published by a commercial printing house, the Bobbs-Merrill Company. With nine editions, ''Joy of Cooking'' is considered the most popular American cookbook. Background Born to German immigrants in 1877, Irma Starkloff was born and grew up in St. Louis, Missouri. She married Edgar Rombauer, a lawyer, during 1899. Edgar committed suicide after a severe bout of depression during 1930, widowing Irma at age 52, and leaving her ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crumpet
A crumpet () is a small griddle bread made from an unsweetened batter of water or milk, flour, and yeast, popular in the United Kingdom, Canada, New Zealand, South Africa and Australia. Crumpets are regionally known as pikelets, a name also applied to a thinner, more pancake-like griddle bread; a type of the latter is referred to as a ''crumpet'' in Scotland. History and etymology Crumpets have been variously described as originating in Wales or as part of the Anglo-Saxon diet,Ann Hagen, A Handbook of Anglo-Saxon Food Processing and Consumption, 1992, p. 20 based on proposed etymologies of the word. In either case, breads were, historically, commonly cooked on a griddle wherever bread ovens were unavailable. The ''bara-planc'', or griddle bread, baked on an iron plate over a fire, was part of the everyday diet in Wales until the 19th century.'' Notes & Queries'', 3rd. ser. VII (1865), 170 Small, oval pancakes baked in this manner were called ''picklets'', a name used for the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scone
A scone is a baked good, usually made of either wheat or oatmeal with baking powder as a leavening agent, and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea. It differs from teacakes and other types of sweets that are made with yeast. Scones were chosen as the Republic of Ireland representative for Café Europe during the Austrian Presidency of the European Union in 2006, while the United Kingdom chose shortbread. Lexicology The pronunciation of the word within the English-speaking world varies, with some pronouncing it (rhymes with "gone"), and others (rhymes with "tone"). The dominant pronunciation differs by area. Pronunciation rhyming with "tone" is strongest in the English Midlands and Republic of Ireland though it seems to have less prominent patches in Cornwall and Essex. The pronunciation rhyming with "gone" is strongest in Northern England and Scotland, altho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tart
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", " flan", "quiche", and "pie" overlap, with no sharp distinctions. History The French word ''tarte'' can be translated to mean either pie or tart, as both are mainly the same with the exception of a pie usually covering the filling in pastry, while flans and tarts leave it open. Tarts are thought to have either come from a tradition of layering food, or to be a product of Medieval pie making. Enriched dough (i.e. short crust) is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoners pie. While ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Pastry can also refer to the pastry ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tea (meal)
Tea (in reference to food, rather than the drink) has long been used as an umbrella term for several different meals. English writer Isabella Beeton, whose books on home economics were widely read in the 19th century, describes meals of various kinds and provides menus for the "old-fashioned tea", the "at-home tea", the "family tea", and the "high tea". ''Teatime'' is the time at which this meal is usually eaten, which is mid-afternoon to early evening. Tea as a meal is associated with the United Kingdom, the Republic of Ireland, and some Commonwealth countries. Some people in Britain and Australia refer to their main evening meal as "tea" rather than "dinner" or "supper", but generally, with the exception of Scotland and Northern England, "tea" refers to a light meal or a snack. A '' tea break'' is the term used for a work break in either the morning or afternoon for a cup of tea or other beverage. The most common elements of the tea meal are the drink itself, with cakes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Times
''The Times'' is a British daily national newspaper based in London. It began in 1785 under the title ''The Daily Universal Register'', adopting its current name on 1 January 1788. ''The Times'' and its sister paper '' The Sunday Times'' (founded in 1821) are published by Times Newspapers, since 1981 a subsidiary of News UK, in turn wholly owned by News Corp. ''The Times'' and ''The Sunday Times'', which do not share editorial staff, were founded independently and have only had common ownership since 1966. In general, the political position of ''The Times'' is considered to be centre-right. ''The Times'' is the first newspaper to have borne that name, lending it to numerous other papers around the world, such as ''The Times of India'', ''The New York Times'', and more recently, digital-first publications such as TheTimesBlog.com (Since 2017). In countries where these other titles are popular, the newspaper is often referred to as , or as , although the newspaper is of nat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or '' ghee'', whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg White
Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many uses in food (e.g. meringue, mousse) as well as many other uses (e.g. in the preparation of vaccines such as those for influenza). Composition Egg white makes up around two-thirds of a chicken egg by weight. Wate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg Yolk
Among animals which produce eggs, the yolk (; also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo. Some types of egg contain no yolk, for example because they are laid in situations where the food supply is sufficient (such as in the body of the host of a parasitoid) or because the embryo develops in the parent's body, which supplies the food, usually through a placenta. Reproductive systems in which the mother's body supplies the embryo directly are said to be matrotrophic; those in which the embryo is supplied by yolk are said to be lecithotrophic. In many species, such as all birds, and most reptiles and insects, the yolk takes the form of a special storage organ constructed in the reproductive tract of the mother. In many other animals, especially very small species such as some fish and invertebrates, the yolk material is not in a special organ, but inside the egg cell. A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hachette Books
Hachette Books, formerly Hyperion Books, is a general-interest book imprint of the Perseus Books Group, which is a division of Hachette Book Group and ultimately a part of Lagardère Group. Established in 1990, Hachette publishes general-interest fiction and non-fiction books for adults. A former subsidiary of The Walt Disney Company, it was originally named after Hyperion Avenue, the location of Walt Disney Studios prior to 1939. Hachette took over a 1,000 book backlist when Hyperion was purchased from Disney in 2013 with 250 bestselling novels, including Mitch Albom’s '' The Five People You Meet in Heaven''. History Hyperion Books Hyperion Books was founded in 1990 from scratch with no backlist under Disney's then-C.E.O. Michael Eisner and Robert S. Miller.Getlin, JoshHyperion founder exits April 04, 2008. Los Angeles Times. Accessed July 3, 2013. Hyperion's strategy was to not purchase backlists, but to go after newer or lesser known authors and to "capitalize on Dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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