Description
Book SynopsisSauces 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.
Trade ReviewA truly comprehensive world tour of sauces, with recipes for every sauce you can imagine (and some you can't). This book is a lively and engaging fresh take on what sauces are and how to define them, with scientific principles and a healthy dose of humor, a century after Escoffier. -- Maryann Tebben, author of Sauces: A Global History; Head of the Center for Food Studies at Bard College at Simon's Rock
Table of ContentsIntroduction A Few Words about Salt Section One Anciens Regimes Chapter 1 So Many Rich Sauces Chapter 2 Old Wine in New Bottles Chapter 3 Nineteenth Century Chapter 4 The French Were Not, of Course, the Only Sauciers Chapter 5 The Modern World of Cooking Begins Section Two O Brave New World, That Has Such Sauces in It! Chapter 6 Time for a Change Chapter 7 Solutions Chapter 8 Suspensions Chapter 9 Gels Chapter 10 Emulsions Chapter 11 Cultured Sauces Chapter 12 Composites Afterword Acknowledgments References
