I am very happy with my cookbook, not a recipe book with pictures, but it lists all the bases of old and new recipes. All professional chefs vocabulary is listed and detailed; it is a collection of kitchen clear, precise and documented, easy to lire.Tout there: wines, cheeses, sauce bases, sauces and topping, appetizers , soups, eggs, fish, entries, organ meats, roasted poultry, salad, vegetables, pasta, desserts and so on. Finally many things in a small, hardcover. A great collection, all cooks should have on hand.
