On Food and Cooking

Chapter 11

Sauces

The History of Sauces in Europe
Ancient Times
The Middle Ages: Refinement and
Concentration
Early Modern Sauces: Meat Essences,
Emulsions
The Classic French System: Carême and
Escoffier
Sauces in Italy and England
Modern Sauces: Nouvelle and Post-
Nouvelle
The Science of Sauces: Flavor and
Consistency
Flavor in Sauces: Taste and Smell
Sauce Consistency
The Influence of Consistency on Flavor
Sauces Thickened with Gelatin and Other