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Great Reference Books for Cooking
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1. 
On Food and Cooking: The Science and Lore of the Kitchen
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee (Hardcover - Nov 16, 2004)
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4.8 out of 5 stars (173)
Excerpt - page 581: "... "German") White Bordelaise Ravigote ("invigorated") Suprême Egg yolks, mushrooms White wine, shallots White wine, ..."
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2. 
The Encyclopedia of Country Living
The Encyclopedia of Country Living by Carla Emery (Paperback - Jul 28, 2008)
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4.8 out of 5 stars (125)
Excerpt - page 901: "... and store. It was ready after 6 to 12 months. RAVIGOTE: Green mayonnaise. To make it, boil water- cress, spinach, and/or ..."
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3. 
The Professional Chef
The Professional Chef by The Culinary Institute of America (Hardcover - Aug 28, 2006)
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4.7 out of 5 stars (53)
Excerpt - page 964: "... Serve immediately or refrigerate for later service. Seafood Ravigote Makes 10 portions %2 oz/14 g minced shallots 20 shrimp ..."
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4. 
Sauces: Classical and Contemporary Sauce Making
Sauces: Classical and Contemporary Sauce Making by James Peterson (Hardcover - Sep 22, 2008)
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