Sauce cookbook

[highchef]

Another home cooks book on sauces that I have is the Sauces volume from the The Good Cook Series, Time Life. ISBN 7054 0613X.

This has a more international selection of recipes but also more detailed notes/pictures on the preparation of stocks and reductions.

I think books from this series can often be found for about £5 from second hand book sellers.

It would be worth a look.

Lapin

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I agree. I often go back to this series when I want a refresher course in the basics and the recipes tend to be classics. Alibris.com should have some available.

[mkayahara]

I finally got around to ordering James Peterson's Sauces on the recommendation of this thread, and was very excited to start reading it the other night. I agree with the comments upthread that it comes across as fairly restricted in its view, but I knew that going in. And frankly, I was looking for old-school sauce making info, so I don't mind.

That said, I'm appalled at the copyediting when it comes to proper names. I'm only on chapter 4, and I've already come across two egregious errors: "Archestrate", which is the French spelling for "Archestratus" and - far worse - two instances of "Ferdinand Point" instead of "Fernand." Given that he explicitly comments on the "amazingly thorough" copyediting in the acknowledgements, I'm disappointed by these oversights.

Still, here's hoping the actual recipes are good!