000 02260cam a2200361 i 4500
001 sky293587989
003 SKY
005 20211104145317.0
008 180626s2019 mdua b 001 0 eng
010 _a2018029461
020 _a9781538115138
_qcloth : alk. paper
020 _a1538115131
_qcloth : alk. paper
040 _aDLC
_beng
_erda
_cDLC
_dDLC
_dSKYRV
_dMiTN
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.
336 _atext
_btxt
_2rdacontent.
337 _aunmediated
_bn
_2rdamedia.
338 _avolume
_bnc
_2rdacarrier.
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.
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