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" Sauces reconsidered : "
Gary Allen.
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BL
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| Record Number
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852974
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| Main Entry
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Allen, Gary, (Gary J.)
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| Title & Author
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Sauces reconsidered : : après Escoffier /\ Gary Allen.
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| Publication Statement
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Lanham, Maryland :: Rowman & Littlefield,, [2019]
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, ©2019
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| Series Statement
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Rowman & Littlefield studies in food and gastronomy
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| Page. NO
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xi, 199 pages :: illustrations ;; 24 cm.
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| ISBN
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1538115131
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: 9781538115138
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9781538115145 (ePub ebook)
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| Bibliographies/Indexes
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Includes bibliographical references (pages 183-188) and index.
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| Contents
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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 -- Composites.
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| Abstract
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"Sauces Reconsidered: Après 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."--Back cover.
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| Subject
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Escoffier, A., (Auguste),1846-1935.
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Escoffier, A., (Auguste),1846-1935.
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| Subject
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Sauces-- History.
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Sauces.
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Sauces.
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| Dewey Classification
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641.81/4
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| LC Classification
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TX819.A1A37 2019
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| Parallel Title
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Après Escoffier
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