How to Prepare the World’s Most Exotic Appetizers is Discussed in the March Issue of Food and Drink Digital
Newly developed Front of Book story featuring How to Prepare the World’s Most Exotic Appetizers including escargot, caviar and Oysters Rockefeller.
San Diego, CA, March 10, 2011 --(PR.com)-- Food & Drink Digital, a top digital media source for global food and drink news and information reaching over 155,646 C-Level executives and more than 49,814 companies worldwide announces the launch of its newly developed Front of Book story featuring How to Prepare the World’s Most Exotic Appetizers including escargot, caviar and Oysters Rockefeller.
“In French culture, snails are removed from their shells, gutted, cooked in either garlic butter or chicken stock and then the mixture is poured back into the shells together with the butter and sauce for serving, often on a plate with several shell-sized craters. Additional ingredients may be added such as garlic, thyme, parsley and pine nuts. They are served with special snail tongs and snail forks for extracting the meat.”
Read the full article here.
About Food & Drink Digital
Food & Drink Digital is a pioneering digital media site for food and drink professionals and executives, featuring all aspects of managing a production based environment. Food & Drink Digital covers solutions that enable global businesses to improve the way they manage their operations, people, technology and supply chains. Through its digital magazine, online website, daily news and weekly e-newsletter, Food & Drink Digital helps executives stay up-to-date with the most fundamental operational issues in this demanding and ever more competitive global business sector.
Food and Drink Digital is headquartered in San Diego, California, with additional offices in Boston, Toronto, Mumbai and Norwich, England. For more information, contact 760-827-7800 or visit http://www.foodanddrinkdigital.com/
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“In French culture, snails are removed from their shells, gutted, cooked in either garlic butter or chicken stock and then the mixture is poured back into the shells together with the butter and sauce for serving, often on a plate with several shell-sized craters. Additional ingredients may be added such as garlic, thyme, parsley and pine nuts. They are served with special snail tongs and snail forks for extracting the meat.”
Read the full article here.
About Food & Drink Digital
Food & Drink Digital is a pioneering digital media site for food and drink professionals and executives, featuring all aspects of managing a production based environment. Food & Drink Digital covers solutions that enable global businesses to improve the way they manage their operations, people, technology and supply chains. Through its digital magazine, online website, daily news and weekly e-newsletter, Food & Drink Digital helps executives stay up-to-date with the most fundamental operational issues in this demanding and ever more competitive global business sector.
Food and Drink Digital is headquartered in San Diego, California, with additional offices in Boston, Toronto, Mumbai and Norwich, England. For more information, contact 760-827-7800 or visit http://www.foodanddrinkdigital.com/
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Contact
White Digital Media Group
Jen Hoskote
(760) 827-7818
www.whitedm.com
Jen Hoskote
(760) 827-7818
www.whitedm.com
Contact
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