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Kitchen Mysteries: Revealing the Science of Cooking by Hervé This; Jody Gladding

Author:Hervé This; Jody Gladding , Date: March 25, 2014 ,Views: 195

Kitchen Mysteries: Revealing the Science of Cooking by Hervé This; Jody Gladding

Author:Hervé This; Jody Gladding
Language: eng
Format: mobi
Tags: Technology & Engineering, Food, Science, Cooking, Food Science, General, Gastronomy, History
ISBN: 9780231141710
Publisher: Columbia University Press
Published: 2010-08-01T01:50:44+00:00


Sauces

CREAMY, SATINY, FLAVORFUL

Neither a Juice nor a Purée

Before they sang of Trojan heroes or the adventures of Ulysses, the Greek poets invoked the Muses, who were supposed to ensure the truth of their poetic madness. As modern bard of one of the basic components of cooking—the sauces—I invoke Ali-Bab, that early-twentieth-century French engineer who, upon returning from his numerous world travels, offered gourmands the fruits of his long travel experience. His Gastronomie pratique hardly merits its name, but his paragraph on sauces deserves to be quoted:

Sauces are liquid food combinations, thickened or unthickened, that serve to accompany certain dishes.



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Kitchen Mysteries: Revealing the Science of Cooking by Hervé This; Jody Gladding.mobi


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