👨‍🍳 Learn from Le Cordon Bleu and save 25% on Premium Membership 👩‍🍳
By Richard Sax
Published 1997
Techniques: covering sticky dough with wax paper for rolling
Techniques: salting tomatoes to draw out juices and concentrate flavor/roasting garlic
Techniques: salting tomatoes to draw out juices and concentrate flavor/tossing avocado with citrus juice to prevent discoloration
Technique: steaming/toasting nuts
Appetizers should be just that—appetizing and irresistible, honing the appetite to a sharp edge in anticipation of what’s to follow. The flavors need to be bold and clean, carrying their own weight, especially if paired with wine or a selection of more serious cocktails. The advantage of the beginning of a dinner party is that appetites are eager, so the first tastes always seem to be the most delicious. The danger? Too much of a good thing—the trick is to perk up the appetite without deadening it. Ubiquitous cheese and crackers are indeed an easy beginning, but are likely to fill you up prematurely, dulling the senses to anything that follows.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement