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Sauces Reconsidered: Après Escoffier PDF

213 Pages·2019·1.97 MB·English
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SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. 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Anderson As Long As We Both Shall Eat: A History of Wedding Food and Feasts, by Claire Stewart American Home Cooking: A Popular History, by Tim Miller A Taste of Broadway: Food in Musical Theater, by Jennifer Packard Pigs, Pork, and Heartland Hogs: From Wild Boar to Baconfest, by Cynthia Clampitt Sauces Reconsidered: Après Escoffier, by Gary Allen SAUCES RECONSIDERED Après Escoffier Gary Allen ROWMAN & LITTLEFIELD Lanham • Boulder • New York • London Published by Rowman & Littlefield An imprint of The Rowman & Littlefield Publishing Group, Inc. 4501 Forbes Boulevard, Suite 200, Lanham, Maryland 20706 www.rowman.com 6 Tinworth Street, London SE11 5AL, United Kingdom Copyright © 2019 by The Rowman & Littlefield Publishing Group, Inc. All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without written permission from the publisher, except by a reviewer who may quote passages in a review. British Library Cataloguing in Publication Information Available Library of Congress Cataloging-in-Publication Data Names: Allen, Gary (Gary J.), author. Title: Sauces reconsidered : après Escoffier / Gary Allen. Description: Lanham, Maryland : the Rowman & Littlefield, [2019] | Series: Rowman & Littlefield studies in food and gastronomy | Includes bibliographical references and index. Identifiers: LCCN 2018029461 (print) | LCCN 2018032723 (ebook) | ISBN 9781538115145 (electronic) | ISBN 9781538115138 (cloth : alk. paper) Subjects: LCSH: Sauces. | Sauces—History. | Escoffier, A. (Auguste), 1846–1935. | LCGFT: Cookbooks. Classification: LCC TX819.A1 (ebook) | LCC TX819.A1 A37 2019 (print) | DDC 641.81/4—dc23 LC record available at https://lccn.loc.gov/2018029461 ™ The paper used in this publication meets the minimum requirements of American National Standard for Information Sciences—Permanence of Paper for Printed Library Materials, ANSI/NISO Z39.48-1992. Printed in the United States of America For my wife, Karen Philipp, who is saucy in a good way. CONTENTS ACKNOWLEDGMENTS xi INTRODUCTION 1 A FEW WORDS ABOUT SALT 3 PART I: ANCIENS REGIMES 1 SO MANY RICH SAUCES 7 2 OLD WINE IN NEW BOTTLES 15 3 NINETEENTH CENTURY 25 4 THE FRENCH WERE NOT, OF COURSE, 4 THE ONLY SAUCIERS 39 5 THE MODERN WORLD OF COOKING BEGINS 51 PART II: O BRAVE NEW WORLD, THAT HAS SUCH SAUCES IN IT! 6 TIME FOR A CHANGE 61 7 SOLUTIONS 65 8 SUSPENSIONS 85 9 GELS 115 ix

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 th
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