Welcome James Peterson: I have ordered your book Sauce - and looking forward to receiving it this week. Just a quick questions. I am the only Chef at a local fine dining Restaurant - the owner request sauces or gravy with almost every entree and also request the sauces to made ahead of time - due to time constrants of getting food out in a timely fashion. Is there any recommendation as the best way to make sauces ahead of time so they are still good.
4/17/09 at 10:22am