Peterson, James, Sauces: Classical and Contemporary Sauce Making --2nd edition, John Wiley and Sons, 1998. I have both the 1st and 2nd editions. You want the 2nd. It is the best single reference on sauce making I have seen. Bear > anyone know a good book on sauces? adobo, indian, chinese, etc.? > gravies, > variety? > > -- > Ian of Oertha