restaurant and home cooks who do serve timeconsuming meat stocks and reductions seldom make them from scratch; these products are well suited to manufacture on an industrial scale, and good versions are available in frozen form The rich cream and butter sauces popularized by the nouvelle cuisine have become less common; simpler broths, reduced pan deglazings, and vinaigrettes more so Thanks to the international scope of modern cooking, restaurant diners encounter a wider range of sauces than ever before Many of them are contrasting purees made from fruits, vegetables, nuts, and spices, or else thinner soy-and fish-based Asian dipping sauces; these are attractive to restaurateurs because they require less time, labor, and often less skill than the classic French sauces Similarly, home cooks are now likely to buy time-saving and versatile bottled sauces and dressings And a few inventive chefs are experimenting with unusual tools and materials — among them liquid nitrogen, high-powered pulverizers, thickeners derived from seaweeds and microbes — to make new forms of suspensions, emulsions, foams, and jellies The subtleness and delicacy described by I Yin and Franỗois Marin are not especially prominent among contemporary sauces On the other hand, never before in history have we had so many distillations of desire from which to choose! The Science of Sauces: Flavor and Consistency Flavor in Sauces: Taste and Smell The primary purpose of a sauce is to provide flavor in the form of a liquid with a pleasing consistency It’s much easier to generalize about consistency, how it is created, and how it can go wrong, than to generalize about ... Yin and Franỗois Marin are not especially prominent among contemporary sauces On the other hand, never before in history have we had so many distillations of desire from which to choose! The Science of Sauces:... which to choose! The Science of Sauces: Flavor and Consistency Flavor in Sauces: Taste and Smell The primary purpose of a sauce is to provide flavor in the form of a liquid with a pleasing consistency It’s much easier to generalize...them liquid nitrogen, high-powered pulverizers, thickeners derived from seaweeds and microbes — to make new forms of suspensions, emulsions, foams, and jellies The subtleness and delicacy described by I