windsor

I concur. I have the CIA book, I have La Varenne Practique, I have Pepin. I have Madeline Kamman's (which was the text for my school). All of which are supposed to be comprehensive (more or less) collections of classic techniques. I'd absolutely say get Pepin, because it's the best, AND the cheapest. But it's nice to flip back and forth and compare each of them. Without a doubt, New Pro Chef is the least useful to me, as well as the least friendly. It looks impressive on my shelf, I suppose.