Hardcover - 504 pages 2nd Edition, Published: February 1998
The definitive guide for classical and contemporary sauce making. James Peterson is considered one of the leading authorities in the culinary community and his, Sauces, was awarded the James Beard Cookbook of the Year.
Hard Cover Published: March 1976
Another great cookbook if you want to learn about saucemaking. Raymond Sokolov is a former restaurant critic and food editor of the New York Times. It has recipes for all the great brown and white sauces that you will want to make with More Than Gourmet's Demi Glace Gold and Glace de Poulet Gold.
Paperback - 792 pages, Published February 2001
This new edition of one of America's best-selling culinary reference books is bigger and better than ever, with almost 6,000 listings on subjects related to food and drink. Here are answers to questions about cooking techniques, meat cuts, kitchen utensils, food, wine, cocktail terms, and much more.