Full Description
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.
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
