Sauces Reconsidered

Après Escoffier

Gary Allen (Autor)

Buch | Hardcover

216 Seiten

2019
Rowman & Littlefield (Verlag)
978-1-5381-1513-8 (ISBN)

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Most cookbooks age poorly as tastes change, but Sauces Reconsidered evades this fate because the structure of sauces is not dependent on fashion. By exploring the fundamental physical and cultural characteristics of hundreds of sauces, we see the connections between, and the distinguishing features of, sauces from any cuisine around the world.

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.

Gary Allen (who was once an illustrator) dreams, talks, and writes about food, which he also loves to cook and eat. After writing The Resource Guide for Food Writers (1999), he edited Remarkable Service for The Culinary Institute of America (2001). He’s contributed articles to Culinary Biographies (2006), and Scribner’s Encyclopedia of Food and Culture (2003). He was Associate Editor of, and contributor to, The Oxford Encyclopedia of Food and Drink in America (2004) and The Concise Oxford Encyclopedia of Food and Drink in America (2007). He is the author of The Herbalist in the Kitchen and co-edited The Business of Food: Encyclopedia of the Food and Drink Industries (2007). His other books include: Herbs: A Global History (2012); Sausage: A Global History (2015); and Can It!: The Perils and Pleasures of Preserving Food (2016). He has contributed many articles to several other food encyclopedias and he occasionally, he writes for magazines , e-zines, and symposia. He was, for years, food history editor at the James Beard Award winning website, LeitesCulinaria.com. He has also published, for nearly two decades, a monthly electronic newsletter about online resources for food writers, which is now part of his blog (http://justserved.onthetable.us).

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
,
,

Erscheinungsdatum	20.04.2019
Reihe/Serie	Bloomsbury Studies in Food and Gastronomy
Zusatzinfo	25 b/w photos
Sprache	englisch
Maße	156 x 238 mm
Gewicht	426 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
	Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
	Geisteswissenschaften ► Geschichte
ISBN-10	1-5381-1513-1 / 1538115131
ISBN-13	978-1-5381-1513-8 / 9781538115138
Zustand	Neuware