On Food and Cooking

Starch in Classic French Sauces
Gravy
Sauces Thickened with Plant Particles:
Purees
Plant Particles: Coarse and Inefficient
Thickeners
Fruit and Vegetable Purees
Nuts and Spices as Thickeners
Complex Mixtures: Indian Curries,
Mexican Moles
Sauces Thickened with Droplets of Oil or
Water: Emulsions
The Nature of Emulsions
Guidelines for Successful Emulsified
Sauces
Cream and Butter Sauces
Eggs as Emulsifiers
Cold Egg Sauces: Mayonnaise
Hot Egg Sauces: Hollandaise and
Béarnaise
Vinaigrettes
Sauces Thickened with Bubbles: Foams