great suggestions from foodpump and GF, I was going to make similar book recommendations. I'd order The Professional Chef right away without even thinking about it. I don't have that Peterson book, but sounds like I'll have to get it, thanks foodpump. I also like cookbooks from good restaurants and chefs I respect, in addition to these textbook type books.
BTW albadusk, if you're ordering from amazon.com, which is a good way to do it as it's cheaper and you can fit a few mouse clicks into that busy week versus a trip to the bookstore where they'll be out of stock... There is a "Jump to Amazon" link at the top of the cookbook reviews page and in a few other places. If you use that link, a commission will benefit cheftalk, no cost to you.
Another book that just crossed my mind that you might like is Julia Child's Cooking with Master Chefs. I was thinking it's perfect for your stage of learning, as it has enough text to be "teachy," (Julia has edited it for a home cook) and a nice cross section of recipes from great chefs. It's in paperback, not too expensive. Since you raised the subject of sauces, a couple nice sauces in there that come to mind are Charlie Palmer's Pepper Seared Venison Steaks with Pinot Noir and Sundried Cherries, and Robert DelGrande's Filets of Beef in Pasilla Chile Sauce.
I don't have this book, but GF mentioned Culinary Artistry, those authors also have a book called "Becoming a Chef." Sounds like it might also be a useful one for your purposes, maybe someone who's familiar with it could comment.
here's a link to the link to Amazon
http://www.cheftalk.com/forums/food-...nk-amazon.html