Black sea bass. A small fish, a true bass, found off the Eastern coast of North America in warm weather. It is lean with delicately flavoured flesh due mainly to its own diet of shrimp and crab.
The blackfish is a solitary fish found mainly in the western Mediterranean of Cadíz and near the Azores and Madeira. The flesh is firm and white, as is often the case with deep sea fish, and cooks well by whatever method.
Black Forest gateau has a crisp biscuit (US: cookie) base, three layers of soft sponge, three layers of fresh cream and a very thick layer of maraschino cherries soaked in kirsch, all topped with chocolate shavings. Also known as Black Forest cherry cake and Black Forest Torte.
A strongly flavoured, boneless ham from the Black Forest area which is smoked and air-dried. It has a very dark skin, originally derived from the smoking process, but also achieved by dipping it in blood or caramel solution.
Shiitake mushrooms, which may be grilled or used in soups and stews. In Russia they are frequently pickled.
A variety of black lobed beefsteak tomato.
Cloud ear fungus that grows on dead wood, available fresh or dried. If fresh they have a bland flavour but take up the flavour of the foods with which they are cooked. They should not be fried as they explode, but should be stewed for at least an hour. If dried they are black and are broken into small pieces. They swell hugely when soaked. Dried mushrooms may also be ground to a powder, in which form it may be used to flavour soups and stocks.
