In my opinion, this is one of the 'three golden volumes' (along with Escoffier and Larousse Gastronomique) essential to a proper, well-grounded and thorough understanding of haute cuisine Français.

It does not matter what your individual engagement with cookery is, whether one mostly prepares food for family and friends or on a professional level as a 'chef' serving food to your patrons - even the enlightened hobbyist or dabbler in the kitchen will find this work to be a loved and cherished edition to your larder's bookshelf.

NB Testament to this book's usefulness is the fact that this is approximately the eighth time I have purchased it in the last twenty years! Ah when will I learn not to lend books..? lol.