On Food and Cooking

Proteins
The Uniqueness of Gelatin
Extracting Gelatin and Flavor from Meats
Meat Stocks and Sauces
Commercial Meat Extracts and Sauce
Bases
Fish and Shellfish Stocks and Sauces
Other Protein Thickeners
Solid Sauces: Gelatin Jellies and
Carbohydrate Jellies
Jelly Consistency
Jellies from Meat and Fish: Aspics
Other Jellies and Gelées; Manufactured
Gelatins
Carbohydrate Gelling Agents: Agar,
Carrageenan, Alginates
Sauces Thickened with Flour and Starch
The Nature of Starch
Different Starches and Their Qualities
The Influence of Other Ingredients on
Starch Sauces
Incorporating Starch into Sauces