The Science of Spaghetti Sauce

A Funny, Serious, Slightly Suspicious Guide to Tomatoes, Time, Flavor, and the Emotional Risk of Adding Too Much Oregano Preface - The Red System Spaghetti sauce looks simple because humans are easily fooled by red things in pots. A person sees tomatoes, garlic, onions, herbs, meat, maybe a little wine, maybe a suspicious pinch of sugar, and thinks, "How hard could this be?" That person is about to learn that sauce is not a recipe. Sauce is a negotiated settlement between acid, sweetness, fat, heat, water, salt, memory, and whoever in the kitchen believes their grandmother's version was the only lawful one. The science of spaghetti sauce begins with the tomato, which is not merely a fruit pretending to be a vegetable, but a tiny red argument full of water, acid, pectin, glutamates, seeds, skins, and ambition. Tomatoes bring brightness, body, sweetness, and trouble. Fresh tomatoes taste alive but can be watery and inconsistent. Canned tomatoes taste like someone already did part of the work, which is why every serious sauce-maker eventually develops strong opinions about San Marzano tomatoes, crushed tomatoes, whole

Pages: 311, Paperback, Independently published