On Food and Cooking

an attractive appearance. Many sauces are nondescript, but others have the vibrant color of their parent fruit ...

thickening methods and their applications. Sauces are closely related to two other basic preparations. Soups are also ...

it was in Europe, more precisely in France, that generations of cooks developed sauce making into a system ...

Most contained at least a half dozen herbs and spices, as well as vinegar and/or honey, and some form ...

description of the process that centers on the making of a stew or soup, a preparation in which ...

acrid; mild yet not insipid; oily-smooth yet not greasy. — attributed to the chef I Yin in the Lü Shih Chhun ...

used, and cream and butter still weren’t. Sauce Recipes from Ancient Rome ...the bulb [of garlic] with ...

again mixed and thoroughly remixed the mass. Finally with two fingers he wiped round the ...

lift it from its sauce and put into a new pan some milk, a little salt and honey, and very little wat ...

imports from Asia, especially cinnamon, ginger, and grains of paradise; and the nut of choice for thickening w ...

These recipes from more than 500 years ago show the great care with which medieval cooks ...

and let it sit. Set your meat on a clean cloth; if it is fish, skin and clean it and thro ...

little saffron and fine spices; mix everything together, strain it and put it into a pot on the coals, ...

substantial soups — and other prepared dishes. The French soupe was the equivalent of the English sop, a ...

“white butter,” and the thin court bouillon (“short-cooked bouillon”) traditionally used for poaching and serv ...

lemon, and serve the same way. Perches in Beurre Blanc Cook them with wine, verjus, water, salt, cloves ...

era in which experimental science began to flourish, and some influential French cooks conceived of themselves ...

add new flavors to a food, but to deepen its flavor and integrate it with the underlying flavor of the other d ...

cooking,” and said that by adopting a systematic approach to them, even a bourgeois family with ...

down, digest, and distill meats into their quintessence, to take their light and nourishing juic ...