On food and cooking the science and lore of the kitchen ( PDFDrive ) 1112

postrevolutionary cuisine The parent sauces could be prepared in advance, with the novel but minor modifications and seasonings to be done at the last minute on the day of the meal As Raymond Sokolov puts it in his guide to the classic sauces, The Saucier’s Apprentice, these sauces were conceived as “convenience foods at the highest level.” Less than a century after Carême, the great compilation of classic French cuisine, Auguste Escoffier’s Guide Culinaire (1902), lists nearly 200 different sauces, not including dessert sauces And Escoffier attributed the eminence of French cooking directly to its sauces “The sauces represent the partie capitale of the cuisine It is they which have created and maintained to this day the universal preponderance of French cuisine.” Of course this flavoring system was the creation of the line of professional cooks going back to medieval times Alongside it there developed a more modest domestic tradition, which is accomplished in its own way Disinclined to the labor and expense of long-simmered stocks and sauces, middleclass home cooks refined other methods: for example, making a broth from the trimmings of a roast, using the broth to dissolve the flavorful crust from the roasting pan, and boiling this relatively small amount of liquid to reduce and thicken it, or binding it with cream or flour Sauces in Italy and England Purees and Meat Juices From the Middle Ages through the 16th century, Italian court cooking was as innovative as French cooking, and sometimes more so Yet it stagnated in the 17th century, according to historian Claudio Benporat, as part of a general political and cultural decline caused by an absence of strong Italian leaders and the influence of other European powers on the ... the 17th century, according to historian Claudio Benporat, as part of a general political and cultural decline caused by an absence of strong Italian leaders and the influence of other European powers on the ... example, making a broth from the trimmings of a roast, using the broth to dissolve the flavorful crust from the roasting pan, and boiling this relatively small amount of liquid to reduce and thicken it, or binding it with... Sauces in Italy and England Purees and Meat Juices From the Middle Ages through the 16th century, Italian court cooking was as innovative as French cooking, and sometimes more so Yet it stagnated in the 17th century, according to historian