Not long ago, I noticed a new restaurant had opened up in the area and that was a pleasant surprise considering the economy, and some of the challenges that future employers will have with employee benefits such as health care. The costs have gone through the roof and it’s making it very difficult to run a business, especially a labor-intensive business like a restaurant. Nevertheless these young entrepreneurs decided to go for it. In this new restaurant there is a window looking into the Chef’s area where you can watch them make everything from scratch – even the desserts and appetizers.
Indeed, I was amazed at the brilliant appetizers the chef was preparing for the guests, and he was making a cool desert, “wow,” I thought, “I want one of those.” Yes, I know you can go into the frozen food section and buy processed food deserts and appetizers which look very nice, and quite tasty. But there’s nothing like a desert or an appetizer made from scratch. Apparently this chef had gone to culinary school and was an expert in the culinary arts. What surprised me too is the pricing on the menu of the restaurant was rather nominal and very fair.
Now then, wouldn’t it be great if you could make appetizers and desserts of that quality; of a four-star or five star restaurant? Well, maybe you can, maybe you only need a few pointers, and a decent instruction manual; a how-to book. If you’re looking for a book of this type, I happen to own one, and although I may not be as good as that Chef’s creations, I can make some pretty good appetizers and desserts for my guests. The book I’d like to recommend is titled;
“Best Recipes for Appetizers,” a Betty Crocker book, 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. How about seafood appetizers? There is a chapter on “nibbles and tidbits” as well. Sometimes appetizers become the first course of a large meal, in this book you will find which ones go with which type of meals and set your taste buds up for the next course. There is also a chapter on sweet snacks, and the types of desserts which I watched that chef prepare.
You know what, come to think about it I could do the same thing here at home, not because I’m a great chef, but because I own this book, the one I just recommended to you. There are pictures, list of ingredients, and small helpful hints so you get it just right, and display it as if it was a perfect appetizer from a top notched restaurant. Please consider all this and think on it.