Sauces reconsidered : après Escoffier / Gary Allen.

Format:

Book

Author/Creator:

Allen, Gary (Gary J.), author.

Series:

Studies in food and gastronomy.

Rowman & Littlefield Studies in Food and Gastronomy

Language:

English

Subjects (All):

Escoffier, A. (Auguste), 1846-1935.

Escoffier, A.

Sauces.

Genre:

Cookbooks.

Physical Description:

1 online resource (213 pages).

Place of Publication:

Lanham : Rowman & Littlefield, [2019]

Summary:

Sauces Reconsidered: Apr s Escoffier replaces the traditional French hierarchy of sauces with a modern version based on the sauces' physical properties. While it is not a traditional cookbook, it does include many recipes. Cooks need not slavishly follow them, however, as the recipes illustrate their underlying functions, helping cooks to successfully create their own sauces based on their newfound understanding of sauces' intrinsic properties. Gary Allen explores what makes a sauce the type of sauce it is, how it works, why it is specific to a particular cuisine, and how cooks can make it their own through an understanding of how the ingredients work together to create a sauce that enriches a dish and tantalizes the taste buds.

Contents:

So many rich sauces

Old wine in new bottles

Nineteenth century

The French were not, of course, the only sauciers

The modern world of cooking begins

O brave new world, that has such sauces in it!

Time for a change

Solutions

Suspensions

Gels

Emulsions

Cultured sauces

Composite.

Notes:

Description based on print version record.

ISBN:

1-5381-1514-X