Check out Sauces, by James Peterson. This is the authoritative guide to classical saucemaking used as a reference by home cooks and restaurant chefs alike.
Mr. Peterson wrote up an article in Saveur magazine that provides a sample of his writing. Click here to read up on that issue's Charcutiere sauce; I tested it recently and found it delicious, but I had to substitute a 1/4 cup of beef bouillon for the demiglace, which is another classic base sauce that I'm eager to try.
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