I took numerous cooking classes in college and interned in a few kitchens, which gave me a pretty good background for cooking. The one thing that I could never master was making sauces. I could let that thing simmer for 2 hours and it wouldn't reduce. I burnt my roux, got clumpy gravy, or plain sauce with no flavor. Ugh! I just couldn't get it and gave up trying.
Well, it's 6 years since college and I'm getting back on the horse again. This year I will expand my cooking skills! I will make my own gravy, whip up a fab mac and cheese, and reduce the hell out of some demi glace out there. So, where do I start? Does anyone know of any good cookbooks to start with, or any recipes I should start with? Help would be greatly appreciated. TIA!