Prof Wonmug wrote:
> 4. Sauces: Classical and Contemporary Sauce Making, James Peterson
> This looks like it is too advanced for me.
You really only need this one.
I'm sure you'll do well with it. It's not really all that technical, it's just
that it covers the material in more depth. That's much better than "easy and
superficial". The Peterson book will be a durable reference for you where
the others won't.