Escoffier and a Spoonful of Umami

Authors

  • Peter Hertzmann Independent Scholar Author

DOI:

https://doi.org/10.1558/ppc.28188

Keywords:

Le Guide Culinaire, Escoffier, essences, umami, Flavors, mushrooms, monosodium glutamate

Abstract

The article looks at Escoffier's changing opinion of mushroom essence and goes on to analyze the appearance of recipes for mushroom essence in various other important cookbooks, before and after Escoffier. This leads to a review of recipes for other essences in French and English cookbooks of the 18th and 19th-century.

Author Biography

  • Peter Hertzmann, Independent Scholar

    Peter Hertzmann is an independent researcher. In his weekly blog, amuse-bouche, intermèdes, et mignardises <blog.hertzmann.com>, he presents recipes for small dishes accompanied by musings that have little to do with them.

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Published

2015-12-01

Issue

PPC 104 (2015)

Section

Articles

How to Cite

Escoffier and a Spoonful of Umami. (2015). Petits Propos Culinaires, 28-35. https://doi.org/10.1558/ppc.28188