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Most cookbooks age poorly as tastes change, but SaucesReconsidered evades this fate because the structure of sauces is not dependent on fashion. By exploring the fundamental physical and cultural characteristics of hundreds of sauces, we see the connections between, and the distinguishing features of, sauces from any cuisine around the world.
List of contents
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
About the author
Unapologetic alliterateur and author of Sausage: A Global History (2012)
Summary
Most cookbooks age poorly as tastes change, but Sauces Reconsidered evades this fate because the structure of sauces is not dependent on fashion. By exploring the fundamental physical and cultural characteristics of hundreds of sauces, we see the connections between, and the distinguishing features of, sauces from any cuisine around the world.
