Thanks for the reply. I have only seen parts of the book on Amazon "look inside the book". The chef and myself were having a discussion about pizza sauce and the conversation shifted to other foods in the restaurant. This book was one that he personal owned in the beginning of his career. He highly recommended it as a basis for understand food creations better. I was just curious if this book helped int he area of pizza sauce. However, I was curious if anyone used it as a regular reference book or just put it on the shelf after one read. I will see if my library has the book before i make the purchase. Thanks again for the feedback.