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Peterson provides delicious history. One fave: in the Middle Ages, “most foods were served on thick slices of bread (trenchers) instead of plates . . . More than likely, sauces were thickened so they would cling to the foods and stay on top of the trenchers. Later, as plates came into more widespread use, it became possible to make thinner, more delicately thickened and flavored sauces that would not disappear into the bread.” | |
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James Peterson’s Sauces, third edition, published by John Wiley & Sons, inc. | |
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