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Peterson was trained as a chef in France and has worked in both France and the United States, opening his own restaurant in New York in 1979. He has published 13 books, including Glorious French Food and Cooking. It's easy to see why this book has become a classic; it can be used by both professional chefs and home cooks. In plain language, Peterson gives the basics of making over 400 sauces, from salad to entrée to dessert. In the third edition, the sections have been organized so the entries are easier to use as a reference. Peterson has also added 60 recipes that showcase the sauces with a variety of foods. He has included the charts from the first edition that were not in the second edition, and he has added more sections on Asian sauces. Highly recommended for most libraries.