On the Cooking Questions board here, we just had someone ask about the relative uses and merits of flour versus cornstarch as a thickener. I directed the members to pages 610 to 620, Sauces Thickened with Flour and Starch. For those who may not have the book (shame on them!), would you please give a little of the information there? Thanks.
"Notorious stickler" -- The New York Times, January 4, 2004