But what exactly is an appetizer recipe? |
Depends on whom you ask. According to the great food writer M. F. K. Fisher,
“[I]t is the overture to the opera. As such, its variety is infinite , dictated of course, by the seasons as well as the regions where the food is eaten.”
The world-renowned chef Auguste Escoffier did not include a separate section on starters in The Escoffier Cookbook: A Guide to the Fine Art of Cookery because, in his words,
“I did not think it necessary to touch upon the hot kind [of appetizers and hors d’oeuvres ], for they are mostly to be found either among hot Entrees or the Savories proper.”
Apparently, depending on the availability of ingredients, almost anything can be made into an appetizer by changing portion size.
I am a beginner cook who loves experimenting with cuisines and cooking styles from all around the world. I am creating this site so I can become a better cook and share my experiences with you.
Starters and quick meals are appealing to me because they are fun, easy to make, and rely on simple, inexpensive ingredients. They are also a great and simple way to explore regional cooking styles and flavours...
Here you will find many recipe ideas I have collected and experimented with or will be trying out in the future.
One of things I find fascinating is learning about the history of food, cooking styles, and techniques used in regions around the world.
Did you know: The Persions were the first ones to start the tradition of serving starters before meals over 2000 years ago.
I’d like to share some of these tidbits of information on this site. Being a travel buff, I will also share some great ideas for cooking vacations and culinary tours.
I will be organizing regular meetups where people can share foods and talk about their social history. Stay tuned for the blog on the meetups!
I hope you enjoy the information and recipes on this site as much as I have enjoyed working on it.
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