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The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery
Alexis Soyer
Numbered sauces open Alexis Soyer's system: brown sauce at number one, espagnole at two, and onward through a professional architecture of cookery thousands of recipes deep. The celebrity chef of Victorian London built the gastronomic regenerator to reform English cooking entirely. Grand ambition, exact method, working results. Start at sauce number one.
Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.
1460 chapters
- 1THE GASTRONOMIC REGENERATOR.
- 2SAUCES.
- 3No. 1. Brown Sauce.
- 4No. 2. Espagnole Sauce.
- 5No. 3. Brown Sauce from all sorts of meat.
- 6No. 4. For thickening Brown Sauce without making a roux.
- 7No. 5. Velouté.
- 8No. 6. Velouté, a plainer way.
- 9No. 7. Veal Stock, White Sauce, or Bechamel.
- 10No. 8. Sauce Allemande; (or German Sauce blanche.)
- 11No. 9. Demi-Glace.
- 12No. 10. Sauce au jus d’Estragon.
- 13No. 11. Jus d’Estragon clair.
- 14No. 12. Sauce au jus de Tomates.
- 15No. 13. Sauce au jus de Champignons.
- 16No. 14. Sauce demi-provençale.
- 17No. 15. Sauce au jus piquant.
- 18No. 16. Sauce au jus d’Echalote.
+ 1442 more. The full contents open with the book.
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