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Make the Perfect Appetizers for Your Guests Every Time

Not long ago, I saw a new restaurant opened in the area and it was very surprising considering the economy, and some of the problems that future employers will have with employee benefits such as health care. The costs have gone through the roof and are making it very difficult to run a business, especially a business that requires a lot of people like a restaurant. However these young entrepreneurs decided to go. The new restaurant has a window looking into the Chef’s area where you can see them making everything from scratch – even the condiments and toppings.

Of course, I was surprised by the good flavors that the chef prepares for the guests, and he makes a cold desert, “wow,” I thought, “I want one of those.” Yes, I know you can go to the deli section and buy deserts and desserts that look great, and taste great. But there’s nothing quite like a desert or dessert made from scratch. Apparently, this chef had gone to culinary school and was an expert in the culinary arts. What also surprised me was that the prices on the restaurant’s food were outrageous and very good.

Now then, wouldn’t it be great if you made that kind of spice and flavor; of a four or five star restaurant? Well, maybe you can, maybe you just need a few pointers, and a good instruction manual; a how-to book. If you are looking for a book of this kind, I have it, and although I may not be as good as the Chef’s creations, I can create delicious dishes and desserts for my guests. The book I want to recommend is titled;

“Best Recipes for Appetizers,” book by Betty Crocker, published by Macmillan General Reference – a Simon and Schuster Macmillan Company, New York, NY, 1989, 93 pages, ISBN: 0-02-861530-1.

In this book you will learn how to make the best dips, spreads, and cheese hors d’oeuvres. What about seafood? There is a theme of “nibbles and tidbits” too. Sometimes appetizers are the first step to a great meal, in this book you’ll find out what goes with what kind of food and set your preferences for the next course. There is also a chapter on snacks, and the kinds of desserts I saw the chef preparing.

You know what, come to think of it, I can do the same here at home, not because I’m a great cook, but because I have this book, which I just recommended to you. There are pictures, a list of ingredients, and helpful little tips to help you understand, and show you how it’s the best from a high-end restaurant. Please consider all this and think.

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