Borrowing from the Wiki definition of this french term: an amuse-bouche is a single, bite-sized hors d'oeuvre. Different from appetizers which are ordered off the menu, amuse-bouches are the chef's selection alone and served as a tingler for the taste buds to prepare the guest for the meal and to offer a glimpse into the chef's approach to cooking. Literally translated, the term is "mouth amuser".
Like a fine chef, Mr. Jackson dishes up a podcasting tingler for our pleasure. These tinglers are a window into the world of his book on "More Podcast Money" available from his website. We all assimilate differently. I rather like Chef Jackson's bite-at-a-time approach to his content. Bravo!
Feb. 3, 2012 by Larry DeKay on Apple Podcasts