How to Prepare the World's Most Exotic Appetizers is Discussed in the March Issue of Food and Drink Digital
How to prepare the world's most exotic appetizers including escargot, caviar and Oysters Rockefeller.

SAN DIEGO, CA, March 12, 2011 /24-7PressRelease/ -- 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.

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