Sauces Reconsidered

Gary Allen (who was once an illustrator) dreams, talks, and writes about food, which he also loves to cook and eat. After writing The Resource Guide for Food Writers (1999), he edited Remarkable Service for The Culinary Institute of America (2001). He’s contributed articles to Culinary Biographies (2006), and Scribner’s Encyclopedia of Food and Culture (2003). He was Associate Editor of, and contributor to, The Oxford Encyclopedia of Food and Drink in America (2004) and The Concise Oxford Encyclopedia of Food and Drink in America (2007). He is the author of The Herbalist in the Kitchen and co-edited The Business of Food: Encyclopedia of the Food and Drink Industries (2007). His other books include: Herbs: A Global History (2012); Sausage: A Global History (2015); and Can It!: The Perils and Pleasures of Preserving Food (2016). He has contributed many articles to several other food encyclopedias and he occasionally, he writes for magazines , e-zines, and symposia. He was, for years, food history editor at the James Beard Award winning website, LeitesCulinaria.com. He has also published, for nearly two decades, a monthly electronic newsletter about online resources for food writers, which is now part of his blog (http://justserved.onthetable.us).

Introduction

A Few Words about Salt
Section One
 Anciens Regimes
Chapter 1
 So Many Rich Sauces
Chapter 2
 Old Wine in New Bottles
Chapter 3
 Nineteenth Century
Chapter 4
 The French Were Not, of Course, the Only Sauciers
Chapter 5
 The Modern World of Cooking Begins
Section Two
 O Brave New World, That Has Such Sauces in It!
Chapter 6
 Time for a Change
Chapter 7
 Solutions
Chapter 8
 Suspensions
Chapter 9
 Gels
Chapter 10
 Emulsions
Chapter 11
 Cultured Sauces
Chapter 12
 Composites
Afterword

Acknowledgments
References