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 eggemulsified 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 Franỗois Marin on Cooking as a Chemical Art Modern cooking is a species of chemistry The science of the cook today is to break down, digest, and distill meats into their quintessence, to take their light and nourishing juices, mix and confound them together, in such a way that none dominates and all can be tasted; finally, to give them that unity which painters give their colors, and render them homogeneous enough that their different flavors result only in a fine and piquant taste; in, if I may say it, a harmony of all tastes joined together… — Dons de Comus, 1750 The Classic French System: Carême and Escoffier In 1789 came the French Revolution The great houses of France were much reduced, and their cooks no longer had unlimited help and resources Some lost their positions, and survived by opening the first fine restaurants The culinary impact of these upheavals was ... joined together… — Dons de Comus, 1750 The Classic French System: Carême and Escoffier In 1789 came the French Revolution The great houses of France were much reduced, and their cooks no longer had unlimited help...down, digest, and distill meats into their quintessence, to take their light and nourishing juices, mix and confound them together, in such a way that none dominates and all can be tasted; finally, to... give them that unity which painters give their colors, and render them homogeneous enough that their different flavors result only in a fine and piquant taste; in, if I may say it, a harmony of