Sauces Reconsidered : : Après Escoffier
Book - 2019 Adult Book / Nonfiction / Cooking / General / Allen, Gary, 641.81 Al 1 On Shelf No requests on this item
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Locations
Call Number: Adult Book / Nonfiction / Cooking / General / Allen, Gary, 641.81 Al
On Shelf At: Pittsfield Branch
Location & Checkout Length | Call Number | Checkout Length | Item Status |
---|---|---|---|
Pittsfield Adult Books 4-week checkout |
Adult Book / Nonfiction / Cooking / General / Allen, Gary | 4-week checkout | On Shelf |
Downtown 2nd Floor 4-week checkout |
641.81 Al | 4-week checkout | Due 05-15-2024 |
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.
"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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SERIES
Rowman & Littlefield studies in food and gastronomy
PUBLISHED
Lanham, Maryland : Rowman & Littlefield, [2019]
Year Published: 2019
Description: xi, 199 pages : illustrations ; 24 cm.
Language: English
Format: Book
ISBN/STANDARD NUMBER
9781538115138
1538115131
SUBJECTS
Escoffier, A. -- 1846-1935.
Sauces.
Sauces -- History.
Cookbooks.