I'm interested in getting a book that's only about sauces, and this is the one I've been looking at.
I'd like to know what the appropriate sauce or sauces would be in a given situation, and be able to produce it without spending a lot of time comparing recipes from different sources.
Is anyone familiar Peterson's book, or perhaps have other suggestions.
When i was first hired as a grill cook/saucier, my chef at the time gave me that book and told me to read it even if i knew every sauce and how to make it perfectly. I did and learned so much from it and now ask that all of my cooks read throught it