Sauces reconsidered : après Escoffier

Title
Sauces reconsidered : après Escoffier / Gary Allen.
Author
Allen, Gary (Gary J.),
Publication
  • Lanham, Maryland : Rowman & Littlefield, [2019]
  • ©2019

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TextUse in libraryRequestJFE 19-4939Schwarzman Building - Main Reading Room 315

Details

Description
xi, 199 pages : illustrations; 24 cm.
Series Statement
Rowman & Littlefield studies in food and gastronomy
Uniform Title
Studies in food and gastronomy.
Genre/Form
  • Cookbooks.
  • History.
Bibliography (note)
  • Includes bibliographical references (pages 183-188) and index.
Contents
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 -- Composites.
Call Number
JFE 19-4939
ISBN
  • 9781538115138
  • 1538115131
  • 9781538115145 (ePub ebook) (canceled/invalid)
LCCN
  • 2018029461
  • 40028910260
Author
Allen, Gary (Gary J.), author.
Title
Sauces reconsidered : après Escoffier / Gary Allen.
Publisher
Lanham, Maryland : Rowman & Littlefield, [2019]
Copyright Date
©2019
Type of Content
text
Type of Medium
unmediated
Type of Carrier
volume
Series
Rowman & Littlefield studies in food and gastronomy
Studies in food and gastronomy.
Bibliography
Includes bibliographical references (pages 183-188) and index.
Summary
"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."--Back cover.
Other Form:
Online version: Allen, Gary (Gary J.). Sauces reconsidered. Lanham, Maryland : the Rowman & Littlefield, [2019] 9781538115145 (DLC) 2018032723
Other Standard Identifier
40028910260
Research Call Number
JFE 19-4939
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