Life Is Meals

A Food Lover's Book of Days

by James Salter and Kay Salter

Life Is Meals

Hardcover, 461 pages, Random House Inc, List Price: $27.50 | purchase


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Book Summary

Ranging from a Twelfth Night cake in January to a champagne dinner on New Year's Eve, a food lover's companion celebrates the pleasures of food in a volume that includes an entry for every day of the year and contains a host of culinary wisdom, recipes, history, food lore, and personal reminiscences. 35,000 first printing.

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Life Is Meals

Béchamel Sauce

Béchamel, the delicious white sauce for creamed vegetables, soufflés, and croquettes, first appeared in France during the reign of Louis XIV (1643-1715), though it may have been created earlier and elsewhere. It was named for Louis de Bechameil, a handsome, corrupt financier who served as the king's majordomo. He had all the luck, complained an old duke who said he had been serving chicken in a cream sauce since before Bechameil was born, and no one had named any kind of sauce for him.

Béchamel is simple to make and takes only about five minutes. There are a number of variations using more or less butter and flour, depending on the desired thickness, but the foundation for all of them is the same.


2 tablespoons butter
3 tablespoons flour
2 cups milk heated to a boil in a small saucepan

In a saucepan, melt the butter over low heat. Add the flour slowly, stirring until they are smoothly blended without browning. Remove from heat. Add the milk and stir vigorously with a wire whisk. Set over medium heat, stirring until the sauce comes to a boil; then cook for another minute, stirring constantly. Makes two cups.

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