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Sauces Reconsidered (Rowman & Littlefield Studies in Food and Gastronomy)
Gary Allen (Author)
·
Rowman & Littlefield
· Hardcover
Sauces Reconsidered (Rowman & Littlefield Studies in Food and Gastronomy) - Gary Allen
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Origin: U.S.A.
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Synopsis "Sauces Reconsidered (Rowman & Littlefield Studies in Food and Gastronomy)"
Sauces Reconsidered: Apres 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.
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The book is written in English.
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The binding of this edition is Hardcover.
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