Bibliograph

Sauces reconsidered, après Escoffier, Gary Allen

Type

Label

Sauces reconsidered, après Escoffier, Gary Allen

Language

eng

Bibliography note

Includes bibliographical references (pages 183-188) and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Sauces reconsidered

Nature of contents

bibliography

Responsibility statement

Gary Allen

Series statement

Rowman & Littlefield studies in food and gastronomy

Sub title

après Escoffier

Table Of Contents

So many rich sauces -- Old wine in new bottles -- Nineteenth century -- The French were not, of course, the only sauciers -- The modern world of cooking begins -- Time for a change -- Solutions -- Suspensions -- Gels -- Emulsions -- Cultured sauces -- Composites

Classification