If you all out there are like me, you own way too many cookbooks and continue to buy more all the time. With all the cookbooks I have, I still find myself refering to the same 3-4 90% of the time. The one I use most is probably "Sauces" by James Peterson. He does a great job in one book that could easily fill two or three volumes. I haven't found a better reference cook devoted to one subject. It is also a history lesson in sauce making that I find to be fascinating. As a reference book I challenge you to find a classical sauce that he doesn't cover. Even if I don't use his recipes often it gives me a starting point to create many of my own interptations of many of the great classical sauces. So, what is the one book you couldn't do without?