Book

Hello everyone!
I am currently writing a book on sauce preparations. Beginning with the 5 mother sauces, I have brought the total to about 200. I am now looking for unique and creative sauces...maybe one of your preparations. Anyone who would like to contribute will recieve credit for their creation. You may submit your preparation for review to: rpollak@cfl.rr.com
Thanks!

[cape chef]

Hi rpollak, and welcome to cheftalk.
HHmm a book on sauces eh?
can you be a little more specific on what you are looking for?
Compound of mother sauces?
Vegetable essences or Jus
cold sauces,hard sauces
stockes
Fruit sauces Etc.

cc

Hello rpollak,

Not that it's my board system but - welcome

I have a question but it might be a dumb one ...so how do I stop it going bad in the mail?

Maybe I could just send it as a packet and some water seperate?

If it wasn't mixed up yet I think it would keep better as it travels in the [mail] service.

Or do you have a beter suggestion? I know it'a quite a long way to Florida from here.

Maybe I should just bring it in person?

I'm a bit sick of the Midwestern weather, anyway, by now...I could do with a change!!

I am hoping you can give me some help or guidance with this...

fim the

Thank you for the replies...
The name of the book is: "The Sauce Is Boss".
It begins with a history of sauce making, and the importance of sauce-making, followed by definitions of the the most common sauces, and finally recipes. The recipes are pretty much divided into chapters such as: "Sauces for beef and pork", "Sauces for seafood", "Sauces for Pasta", "Sauces for poultry", "Vinagrettes", and even "Soups". From Adobo to Worcestershire; sweet, savory or astringent. Whether it's a prepartion from Chez Pauls or the little BBQ hut down the street...I'm looking for original recipes for all kinds of sauces. If I'd ask anyone to think of the most memorable meal they had ever eaten...it would almost always be about something served in somekind of sauce. These are the kinds of sauces I would like to include..."sauces that make meals memorable".
Thanks and I hope to hear from all of you soon!

Oh, BTW...I got sick of the Midwestern weather too! That's why I moved to Florida last January. I'm originally from Chicago.

[ June 05, 2001: Message edited by: rpollak ]

In that case I'd love to hear what would have kept you here, were it not for the weather - I mean, what did you love about Chicago/Chicagoland...I might get some ideas!!!

How did you get into sauce, also? And are you re-tired - is that how you could move - no strings [ties] (to work here i mean) or is it that you can write books just fine in Floridda?

Only if you want to share, of course. I know it's not strictly about your book. But then...what is?

:fim

p.s. oh i ment to ask you a couple other questions...like what was the source of your info for the book? Was it professionaly aquired?

Also were you ever in one of those cool highrise situations where you can watch storms over the lake (work, home) - fun, isn't i t?

Oh and - did you eat out at posh places here - my favorite was Everest Room. Wow. (Well not to say that the places the chefs here run aren't probably awesome ) But I loved to eat there...we stoped eating places like that after Charlie Trotters made my husband sick all night . He didn't even drink red wine for years after that but now he can again. Maybe it was another time too he felt sick - proably we ate too much rich food or something...

Anyway I used to like that. We still go out to eat very locally
I think I wrote about that when I was asking about Shrek in fact.

Well that was the rest of my questions that I was thinking of. Funny how it never came up in e-mail - but if you prefer you can e-mail, not post. (Up to you )

[ June 06, 2001: Message edited by: foodisme ]

I left Chicago because I was tired of paying outrageous taxes! I'd like to think I'm "semi-retired"...as, I'm only working 50 hours a week now.
I was trained as a soux chef 20+ years ago however I left working as a chef and became a foodservice truck driver simply because it paid a lot more. I'm back working as a chef since moving to florida. I don't need to make the kind of money that I did when I lived in Chicago.
Cooking is a passion...writing a book is just a way of expressing the love of cooking.
Did I mention I was also tired of shoveling snow?

Hey thanks for explaining rpollak! (I appreciate that you did)

Did you mention what you liked about Chicagoland by the way?

Not - nothing, I hope?

Btw I heard on the radio [WMBI, fwiw] this morning that in Japan they get twice as much vacation days as in the US. Something to think about perhaps...if you ever think about moving again...I think they have computers there so it would probably be do-able .

Mind you having just got to Florida...

I have to say I love snow shovelling. Call me crazy - but it's good exercise and somehow I find it very "therapeutic" being out there.

But I'm not talking about the 20+ inches all at once! Just the after-falls of a few inches that are quite easy to do.

There is a sense of satisfaction though, having managed to clear a lot of snow somehow. Then if you're really lucky you can even manage to drive to church (just) despite the roads being disastrous .

There's nothing like having a deadline to make you get something done, is there?

But are you at leisure to do your book at your own pace? (That certainly is less stressful, in my personal experience )

[fim]

[ June 06, 2001: Message edited by: foodisme ]