Full Description
Sauces Reconsidered: Après Escoffier replaces the traditional French hierarchy of sauces with a modern version based on the sauces' physical properties. While itis 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
Introduction
,
,
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
,
,
