Master Sauce Approach!

[psasidhar]

"The unique superiority of French cooking for the next hundred years depended on the invention of the cooking associated with the name Auguste Escoffier. Escoffier's formula for food was in essence the same as Jasper John's formula for dada art: Take something; do something to it; then do something else to it. It was cooking that rested, above all, on the idea of the master sauce: A lump of protein was cooked in a pan, and what was left behind in the pan was "deglazed" with wine or stock, ornamented with butter or cream, and then poured back over the lump of protein. Escoffier was largely the creature of courtiers and aristocratic patrons; the great hoteliers of Europe, particularly Cesar Ritz, sealed in place the master sauce approach that remains the unchallenged basis of haute cuisine."

- "Paris to the Moon" by Adam Gopnik