cooking,” and said that by adopting a
systematic approach to them, even a
bourgeois family with limited resources
would be “able to imagine an infinity of
sauces and different stews.” French
cookbooks soon began to include dozens of
different soups and sauces, and several of the
classic sauces were soon developed and
named. Among these were alternatives to the
meat-juice preparations, including two egg-
emulsified sauces, hollandaise and
mayonnaise, and the economical béchamel,
the basic, neutral white sauce of milk, butter,
and flour. But the great majority of sauces
were made from meat, and meat juices were
the underlying, unifying element in French
cooking.
François Marin on Cooking as a
Chemical Art
Modern cooking is a species of chemistry.
The science of the cook today is to break