[Sca-cooks] op

[David Walddon]

Totally agree! 
It is my go to book for sauces. 

Eduardo

On Jun 19, 2012, at 2:54 PM, Terry Decker wrote:

> 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
> 
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