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Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

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.