I have several of James Peterson's books and IMO they are all great the only problem especially in Sauces you practically need a dictionary to understand what he's trying to teach. I prefer the second edition more so than the third ( I have never seen the first edition). Another book that I really have enjoyed is "Gastronomy of Italy" by Anna Del Conte. This is not a book with recipes but I really enjoyed the book "What Einstein told his cook".
8/11/10 at 2:08pm