| Sauces Reconsidered: Après Escoffier Contributor(s): Allen, Gary (Author) |
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ISBN: 1538115131 ISBN-13: 9781538115138 Publisher: Rowman & Littlefield Publishers OUR PRICE: $31.35 Product Type: Hardcover - Other Formats Published: February 2019 |
| Additional Information |
| BISAC Categories: - Cooking | Courses & Dishes - Sauces & Dressings - Cooking | Methods - General - History |
| Dewey: 641.814 |
| LCCN: 2018029461 |
| Series: Rowman & Littlefield Studies in Food and Gastronomy |
| Physical Information: 0.63" H x 5.98" W x 9.02" (1.08 lbs) 216 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Sauces Reconsidered: Apr s 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. |
Contributor Bio(s): Allen, Gary: - Unapologetic alliterateur and author of Sausage: A Global History (2012) |