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
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).
A truly comprehensive world tour of sauces, with recipes for every
sauce you can imagine (and some you can't). This book is a lively
and engaging fresh take on what sauces are and how to define them,
with scientific principles and a healthy dose of humor, a century
after Escoffier.
*Maryann Tebben, author of Sauces: A Global History; Head of the
Center for Food Studies at Bard College at Simon's Rock*
Ask a Question About this Product More... |