A reference for all the basic techniques

I wanted a book that details the basic techniques of French cuisine (cutting vegetables, cooking, preparing juices and sauces ...). And I am absolutely delighted with this book.
It is mainly oriented towards the professional kitchen (the proportions are usually 10 people, they talk about performance, organization, hygiene ...) but it's still a fabulous Bible for an amateur who wants to improve his art.
With this book, I have made tremendous progress in achieving the sauces and dressing (there are many, many "recipes" for preparing elements of decor and sound advice to get beautiful plates) and organization. I also learned to use the trimmings (which I threw more often, not knowing how to value them) and to assess the quantities to buy (the book gives information on the size of individual portions, and the losses expected during the preparation of dishes).
This is my reference book for months.