Recipes for all great brown, white, bechamel, emulsified, butter, and dessert sauces and their classic dishes, garnished with tidbits of lore and personal comment
Four decades of memories from a gastronome who witnessed the food revolution from the trenches--a delicious tour through contemporary food history from a "New York Times" food critic.
In the early 1980s, on assignment from the American Museum of Natural History, Raymond Sokolov crisscrossed America in search of traditional regional cuisines. He returned with a cornucopia of recipes that few at the time seemed eager to preserve--recipes such as boudin blanc, persimmon fudge, and, for the truly adventurous, roast bear paws. The essays here collected were meant to celebrate these vanishing, quintessentially American foods. Since its first publication, however, Fading Feast has proven to be not a farewell, but the forerunner of renewed interest in these regional treasures. Written with panache and gusto--and featuring eleven essays not included in the original version--this new edition is as timely and entertaining now as when Sokolov first set out to record our native culinary customs.
Recipes for all great brown, white, bechamel, emulsified, butter, and dessert sauces and their classic dishes, garnished with tidbits of lore and personal comment
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