Hidangan pembuka
Hidangan pembuka, pembangkit selera, penyelera, atau umpan tekak (hors d'oeuvre, appetizer,[1] starter[2]) adalah sebuah hidangan kecil yang disajikan sebelum hidangan utama.[3] Beberapa hidangan pembuka disajikan dingin, yang lainnya hangat.[4] Hidangan pembuka disajikan di meja makan malam sebagai bagian dari hidangan utama, atau disajikan sebelum duduk.
Referensi
- Cracknel & lKaufmann 1999, hlm. 87.
- Maurice Waite (9 May 2013). Pocket Oxford English Dictionary. Oxford University Press. hlm. 439. ISBN 978-0-19-966615-7.
Daftar pustaka
- Cracknell, H.L.; Kaufmann, R.J. (1999). "Chapter 6: Hors-d'oeuvre". Practical Professional Cookery. Cengage Learning. hlm. 87–108. ISBN 978-1-86152-873-5. Diakses tanggal 27 December 2015.
- Davidson, Alan (21 September 2006). The Oxford Companion to Food. Oxford University Press. ISBN 978-0-19-280681-9.
- Dunham, J. R. (April 2004). Two Women in Africa: The Ultimate Adventure. iUniverse. ISBN 978-0-595-31232-0.
- Foskett, David; Paskins, Patricia; Rippington, Neil; Thorpe, Steve (29 August 2014). Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition. Hodder Education. ISBN 978-1-4718-0671-1.
- Louis, Regis St; D'Arcy, Jayne; Gilbert, Sarah; Harding, Paul; Le Nevez, Catherine; Maxwell, Virginia; Pozzan, Olivia; Watson, Penny (1 May 2012). Lonely Planet East Coast Australia 4. Lonely Planet. ISBN 978-1-74220-660-8.
- Romero, Pedro (2007). Night+Day Mexico City. ASDavis Media Group. ISBN 978-0-9776245-6-0.
- Rombauer, Irma S.; Becker, Marion Rombauer; Becker, Ethan; Guarnaschelli, Maria (5 November 1997). JOC All New Rev. – 1997. Simon and Schuster. ISBN 978-0-684-81870-2.
- Smith, Dennis Edwin (2003). From Symposium to Eucharist: The Banquet in the Early Christian World. Fortress Press. ISBN 978-1-4514-0653-5.
- Willan, Anne (23 March 2012). The Country Cooking of France. Chronicle Books. ISBN 978-1-4521-0767-7.
- Wright, Clifford A. (1 January 2003). Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More. Harvard Common Press. ISBN 978-1-55832-227-1.
- Wyk, Magdaleen Van; Barton, Pat (2007). Traditional South African Cooking. Struik. ISBN 978-1-77007-407-1.
Bacaan tambahan
- "Bon Appetit's Guide to Modern Hors d'Oeuvres". Bon Appétit. 4 October 2012. Diakses tanggal 21 December 2015.
Pranala luar
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* Masih dalam Incubator
- Hors d'oeuvre Recipes. Saveur.
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