The 8th Edition of The Professional Chef
- textbook from the gang at the CIA (Culinary Institute of America) according to the publisher (Wiley) will not be released until late August, 2006. List price is $70 and Amazon.Com
has it for $44.10. There is also a companion Study Guide
for $25 ...
If you just want to learn how to make the mother sauces
and most of the daughter sauces and proper stocks
... there are cheaper alternatives. Since these works are all derived from Escoffier, who expanded on the work of Creme - you might check your local discount/half-price bookstore for a copy of The Escoffier Cookbook
(about $15 at Amazon but I picked up my copy at a Half-Price Bookstore - new hardcover edition for about $7 a couple of years ago).