On Food and Cooking

assessed by the renowned chef Antonin Carême (1784–1833). In the “Preliminary Discourse” to his Maître d’Hôtel ...

ever more “elegant” and “exquisite” preparations. So social revolution became a new motivating force for ...

postrevolutionary cuisine. The parent sauces could be prepared in advance, with the novel but minor mo ...

tradition, which is accomplished in its own way. Disinclined to the labor and expense of long-simmered stocks a ...

several Italian courts. The sauces that have come to be known as distinctively Italian are mainly domestic and ...

Carême’s original classification of the sauces has undergone various modifications, as have the ingre ...

Périgueux (village in Perigord region) Madeira wine, truffles Piquante White wine, vinegar, gherkins, capers Poivr ...

Crème Cream Mornay (a family) Cheese, fish or poultry stock Soubise (army commander) Onion puree Basic Sauce: Holla ...

Condiments According to an 18th-century bon mot attributed to Domenico Caracciolli, with implicit contrast to ...

ketchups which populate the tables of this unfortunate people. England’s culinary standards were not formed ...

gives several French sauce recipes that require more meat than the meal they will accompany, and th ...

often made with similarly savory mushrooms and anchovies. Our familiar tomato ketchup is a sweetened version ...

cooking.” In the hands of Carême and Escoffier, that nouvelle cuisine was augmented with a few new sauces ...

Christian Millau published the Ten Commandments of nouvelle cuisine, of which the seventh was: “You shall ...

restaurant and home cooks who do serve time- consuming meat stocks and reductions seldom make them from ...

them liquid nitrogen, high-powered pulverizers, thickeners derived from seaweeds and microbes — to make ...

flavor. There are many thousands of different flavor molecules; they can be combined in untold numbers of way ...

different aromas that we usually describe by the foods they remind us of, fruity or flowery or spicy or ...

considered as carriers of flavor, sauces form a broad spectrum. At one end are simple mixtures t ...

Thailand and the moles of Mexico typically combine a half dozen or more strongly aromatic and pun ...