000 | 02260cam a2200361 i 4500 | ||
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001 | sky293587989 | ||
003 | SKY | ||
005 | 20211104145317.0 | ||
008 | 180626s2019 mdua b 001 0 eng | ||
010 | _a2018029461 | ||
020 |
_a9781538115138 _qcloth : alk. paper |
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020 |
_a1538115131 _qcloth : alk. paper |
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040 |
_aDLC _beng _erda _cDLC _dDLC _dSKYRV _dMiTN |
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042 | _apcc | ||
050 | 0 | 0 |
_aTX819 .A1 _bA37 2019 |
100 | 1 |
_aAllen, Gary _q(Gary J.), |
|
245 | 1 | 0 |
_aSauces reconsidered : _bAprès Escoffier / _cGary Allen. |
260 |
_aLanham, Maryland : _bRowman & Littlefield, _c[2019] |
||
264 | 1 |
_aLanham, Maryland : _bRowman & Littlefield, _c[2019] |
|
300 |
_axi, 199 pages : _billustrations ; _c24 cm. |
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336 |
_atext _btxt _2rdacontent. |
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337 |
_aunmediated _bn _2rdamedia. |
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338 |
_avolume _bnc _2rdacarrier. |
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490 | 1 | _aStudies in food and gastronomy. | |
504 | _aIncludes bibliographical references (pages 171-188) and index. | ||
505 | 0 |
_tSo many rich sauces -- _tOld wine in new bottles -- _tNineteenth century -- _tThe French were not, of course, the only sauciers -- _tThe modern world of cooking begins -- _tO brave new world, that has such sauces in it! -- _tTime for a change -- _tSolutions -- _tSuspensions -- _tGels -- _tEmulsions -- _tCultured sauces -- _tComposite. |
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520 | _aSauces 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. | ||
600 | 1 | 0 |
_aEscoffier, A. _q(Auguste), _d1846-1935. |
650 | 0 | _aSauces. | |
650 | 0 |
_aSauces _xHistory. |
|
655 | 7 |
_aCookbooks. _2lcgft. |
|
830 | 0 | _aStudies in food and gastronomy. | |
999 |
_c506128 _d506128 |