TY  - BOOK
AU  - Allen,Gary
TI  - Sauces reconsidered: Après Escoffier 
T2  - Studies in food and gastronomy
SN  - 9781538115138
AV  - TX819 .A1 A37 2019
PY  - 2019///]
CY  - Lanham, Maryland
PB  - Rowman & Littlefield
KW  - Escoffier, A.
KW  - Sauces
KW  - History
KW  - Cookbooks
KW  - lcgft
N1  - Includes bibliographical references (pages 171-188) and index; 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 --; Composite
N2  - 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
ER  -