This 6th edition, completely updated and revised, has many more recipes (712 pages worth) than earlier editions, but I prefer the older editions, such as the 4th revised edition (1974) for its excellent coverage of the basics of professional cookery (why should an egg be simmered, not boiled?) ( )

Anyone who is serious about learning to cook well needs this text book in thier library. It is a "how to" treasure trove of information. ( )

Expensive (a culinary school textbook), but very useful -- the first 400 pages are how-tos, then 500 pages of recipes, and a good glossary. Ingredients are given by weight (not volume) and yields are generally more than you need for home use. Don't spend the money if you aren't a serious cook, or aren't solid on decreasing yields, but if you are, it's a great reference book. Helped me a lot in creating new recipes for the catering kitchen I ran. ( )