Not long ago, I noticed that the area has opened up a new restaurant. Considering the economic situation, this is a pleasant surprise and some challenges that employers face in the future of employee welfare such as health care. Costs have risen, making it very difficult for businesses to operate, especially for labor-intensive businesses like restaurants. Still, these young entrepreneurs decided to do it. In this new restaurant, there is a window to see the chef's area, where you can see them making everything from scratch - even desserts and appetizers.
In fact, I was surprised by the chef's delicious appetizer for the guests, he was making a cool desert, "Wow," I thought, "I want one of them." Yes, I know you can go to the frozen food department to buy Processed food deserts and appetizers look very tasty and very tasty. But the desert or appetizer made from scratch is nothing. Similarly, the chef went to the cooking school and was an expert in culinary arts. To my surprise, the price on the restaurant menu is fairly standard and very fair.
So, if you can make the quality appetizers and desserts, isn't that good? A four-star or five-star restaurant? Ok, maybe you can, maybe you only need a few points, a superficial guidebook; a book on how to do it. If you are looking for this type of book, I happen to own a book, although I may not be as good as the chef's creation, but I can make some very good appetizers and desserts for my guests. The book I want to recommend is named;
"Best Recipe Appetizer", a book by Betty Crocker, published by Macmillan General Reference - Simon and Schuster Macmillan Company, New York, NY, 1989, p. 93, ISBN: 0-02-861530-1.
In this book, you will learn how to make the best dips, spread sauces and cheese hors d'oeuvres. How about seafood appetizers? There is also a chapter on "snacks and tidbits." Sometimes appetizers become the first dish of a big meal, in which you will find out which dishes are suitable for which type of food and set your taste buds for the next treatment. There is also a chapter about desserts and the types of desserts I have seen by chefs.
Do you know, think about it, I can do the same thing at home, not because I am a great chef, but because I own this book, the book I just recommended to you. There are pictures, ingredient lists and small helpful tips, so you get it just right and show it as if it's a perfect appetizer for a top notch restaurant. Please consider all of this and think about it.
Orignal From: Create the perfect appetizer for your guests every time
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