Sauces Reconsidered: Après Escoffier (Rowman & Littlefield Studies in Food and Gastronomy) (Hardcover)

Sauces Reconsidered: Après Escoffier (Rowman & Littlefield Studies in Food and Gastronomy) By Gary Allen Cover Image
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Description


Most cookbooks age poorly as tastes change, but Sauces Reconsidered evades this fate because the structure of sauces is not dependent on fashion. By exploring the fundamental physical and cultural characteristics of hundreds of sauces, we see the connections between, and the distinguishing features of, sauces from any cuisine around the world.

About the Author


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).


Product Details
ISBN: 9781538115138
ISBN-10: 1538115131
Publisher: Rowman & Littlefield Publishers
Publication Date: February 8th, 2019
Pages: 216
Language: English
Series: Rowman & Littlefield Studies in Food and Gastronomy