The Book of Sauces (Classic Reprint) - Couverture souple

Charles Herman Senn

Couverture souple

ISBN 10 : 1330595203 ISBN 13 : 9781330595206

Editeur : Forgotten Books, 2016

Synopsis

Excerpt from The Book of Sauces

Since sauces accompany practically every dish, whether it be savory (fish or meat) or a sweet, it follows that sauce-making constitutes a most important branch in cookery. An apology is therefore hardly needed for the publication of a volume devoted entirely to the art of preparing sauces.

It was, I believe, the great maître-chef Careme who put a premium on any original creation in cookery. To him it mattered little if people criticised adversely new dishes which he introduced. He had such confidence in his ability to create something artistic as well as original that he could afford to wait while his rivals endeavored to spoil the reputation of his Hollandaise or Salmis. Today an innovation in cookery is subjected to practically the same fire of criticism. One season it is the introduction of a new Entree or Hors-d'oeuvre, the next the culinary world sits in judgment on a certain sauce which becomes fashionable as an adjunct to a famous Entree or Entremet.

Whilst disclaiming originality of the many standard sauces which are treated in this book, all of which are to be found in most of the complete cookery manuals, a large number of compound and auxiliary sauces combining entirely new creations have been included in this book.

It is hoped that this collection of sauce recipes, which is claimed to be the largest and most complete ever published in one volume, will meet the wants of professional cooks as well as amateurs, and thus fulfill a useful mission. With the exception of standard and stock sauces, the ingredients given with each recipe are based to be sufficient for a full service of six or seven persons.

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A propos du livre

Présentation de l'éditeur

Since sauces accompany practically every dish, whether it be savory (fish or meat) or a sweet, it follows that sauce-making constitutes a most important branch in cookery. An apology is therefore nardly needed for the publication of a volume devoted entirely to the art of preparing sauces. It was, I believe, the great maitre-chef Careme who put a premium on any original creation in cookery. To him it mattered little if people criticised adversely new dishes which he introduced. He had such confidence in his ability to create something artistic as well as original that he could afford to wait while his rivals endeavored to spoil the reputation of hisH ollandaise orS almis. Today an innovation in cookery is subjected to practically the same fire of criticism. One season it is the introduction of a new Entree or Hors-d oeuvre, the next the culinary world sits in judgment on a certain sauce which becomes fashionable as an adjunct to a famous Entree orE ntremet. Whilst disclaiming originality of the many standard sauces which are treated in this book, all of which are to be found in most of the complete cookery manuals, a large number of compound and auxiliary sauces combining entirely new creations have been included in this book. It is hoped that this collection of sauce recipes, which is claimed to be the largest and most complete ever published in one volume, will meet the wants of professional cooks as well as amateurs, and thus fulfill a useful mission. With the exception of standard and stock sauces, the ingredients given with each recipe are based to be sufficient for a full service of six or seven persons. C. H. S.
(Typographical errors above are due to OCR software and don't occur in the book.)

About the Publisher

Forgotten Books is a publisher of historical writings, such as: Philosophy, Classics, Science, Religion, History, Folklore and Mythology.

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Leopold Classic Library is delighted to publish this classic book as part of our extensive collection. As part of our on-going commitment to delivering value to the reader, we have also provided you with a link to a website, where you may download a digital version of this work for free. Many of the books in our collection have been out of print for decades, and therefore have not been accessible to the general public. Whilst the books in this collection have not been hand curated, an aim of our publishing program is to facilitate rapid access to this vast reservoir of literature. As a result of this book being first published many decades ago, it may have occasional imperfections. These imperfections may include poor picture quality, blurred or missing text. While some of these imperfections may have appeared in the original work, others may have resulted from the scanning process that has been applied. However, our view is that this is a significant literary work, which deserves to be brought back into print after many decades. While some publishers have applied optical character recognition (OCR), this approach has its own drawbacks, which include formatting errors, misspelt words, or the presence of inappropriate characters. Our philosophy has been guided by a desire to provide the reader with an experience that is as close as possible to ownership of the original work. We hope that you will enjoy this wonderful classic book, and that the occasional imperfection that it might contain will not detract from the experience.

Détails de l'édition

• Éditeur: Forgotten Books
• Date d'édition: 2016
• Langue: anglais
• ISBN 10: 1330595203
• ISBN 13: 9781330595206
• Reliure: Broché
• Nombre de pages: 144
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