Word: zakouski
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...Hors d'oeuvre was not even a part of kitchen curriculum. They were prepared by the butler in private homes and by the more experienced waiters in hotels and restaurants. The custom of serving tasty bits as preliminary to dinner started in Russia where they were called "Zakouski" and with the "Smorgasbord" of the Scandinavian countries, where the guests eat and drink them standing-and in a room apart from the dining room, later spreading to France, Italy and Spain. PETER BORR...
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