Sauces Reconsidered
Apres Escoffier
Published on 8. February 2019
Book
Hardback
216 pages
978-1-5381-1513-8 (ISBN)
Description
Sauces Reconsidered: Apres 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.
Reviews / Votes
Allen, with his impressive history of food writing, culinary reference books, and food history books for general audiences, has outdone himself with a compact, highly useful book about sauces for foodies, students, researchers, and culinary professionals . Unlike James Peterson's classic tome Sauces: Classical and Contemporary Saucemaking (1991)and Raymond Sokolov's The Saucier's Apprentice (1976),which focus mainly on production of classic European sauces, Allen dives into the origin of sauces from early medieval recipes to the evolution of classical French cuisine, to major sauces from other significant culinary traditions. Allen also goes one step further in his sauce book to include what would be defined as sauces in molecular gastronomy: solutions, suspensions, gels, composites, and foams. The book includes clearly written sauce recipes that anyone can make, black-and-white photographs of popular sauce brands, and eleven pages of notes and references citing primary source material, classic culinary reference books and food history books, and articles from well-regarded culinary publications. This volume belongs in large public and academic libraries with culinary collections and in community college libraries that support culinary arts programs. * Choice Reviews * Extensively researched and annotated, this is a must-read book for any creative professional chef, culinary instructor or inspired home cook. It will broaden the reader's view of the sauces that now enrich the culinary cultures of every nation as well as spark a host of new creative ideas. * We Are Chefs: Magazine of the American Culinary Federation * 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 RockMore details
Series
Language
English
Place of publication
United States
Publishing group
Bloomsbury Publishing Plc
Illustrations
25 b/w photos
Dimensions
Height: 235 mm
Width: 157 mm
Thickness: 18 mm
Weight
511 gr
ISBN-13
978-1-5381-1513-8 (9781538115138)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
E-Book
02/2019
1st Edition
Rowman & Littlefield Publishers
€29.49
Available for download
E-Book
02/2019
1st Edition
Bloomsbury eBooks US
€29.49
Available for download
Person
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).
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).
Content
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
,
,
,
,
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
,
,