Best sauce cookbooks

originally posted by Yixin:
I think there were some fairly major edits between the 11th and 12th editions of the Larousse, at least in the Commonwealth, reflecting earlier changes in the French edition. I don't have my copies but my impression is that quite a few classics were mucked around with.
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True in the US as well. Best to have both.
 
originally posted by Jeff Grossman:
originally posted by Ken Schramm:
She's a brilliant person, I love her a lot, and her employer's product is sealing up great juice. Ephemerally.
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How long does mead keep?

Anyway, lots of people do/sell things that are ephemeral.
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Mine? Filled properly and sealed with a #1 or #2 grade cork - 20 years is no issue. I'm drinking some of my '92s right now and they are better than they were 10 years ago. Can't speak for anyone else's though. Under those cap-and-agglomerated deals, you've got maybe four years. Sparklers under good crown caps can hit 20 years old and they are fine. Back in the day, I wondered why there weren't more proseccos under crowns, and then, there were.
 
Let me pile on in the Peterson love-fest. Sauces is very good, and "What's A Cook To Do?" is full of all the little tips that are missing in every other cookbook.
 
(I will not endorse any mid-century cookbook that uses Cambell's Condensed Mushroom Soup as an ingredient in a recipe)
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The entire history of Minnesota cookery, dismissed in one felling swipe.
 
I didn't comment before on Kamman's book, but I agree about it being a good general resource.

A couple years ago when I was trying to think of a good book for a gift to give my niece a good grounding in French cuisine as a whole, that's the book I gave.

I told my niece if she wanted to learn French cooking, just work her way through that entire book and at the end she'd have learned a ton.
 
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