Reddit reviews Professional Cooking

Wayne Gisslen's Professional Cooking 7th Ed. is probably what you're after.

Professional Cooking is on par with the Pro Chef.

Be sure to distinguish the difference between French "cooking" and French food.

The techniques catalogued by Escoffier are still the same. The Pro Chef and Pro Cooking only rearrange them in a more modern and sometimes cohesive manner.

French food is a different thing entirely.

OK, I don't know why I didn't think of this before, but i would also suggest purchasing the book Professional Cooking. It's an professional-level culinary school textbook in which the bulk of the content are recipes that well put together, and I can personally vouch that they come out REALLY tasty! The advantage for you, in this case, is that you wouldn't have to carry this tome with you everywhere you go... it comes with something called the CulinarE-companion. This is a pice of software that you can download from the publisher's site when you purchase the book, and contains all the recipes from the book, which you can browse and search through, and other things, like change the number of servings of the recipe, or look at nutritional information.

This is true, for home cooking you have to convert recipes using the New/Old, and a lot of the time since they are designed for large batches, even with appropriate recipe conversion, they come out a little off.

I have new copy of Professional Cooking 7th edition, that I would let go of for cheap.
http://www.amazon.com/Professional-Cooking-Wayne-Gisslen/dp/0470197528/ref=sr_1_1?s=books&ie=UTF8&qid=1345406315&sr=1-1&keywords=9780470197523

http://www.amazon.com/Professional-Cooking-Edition-Wayne-Gisslen/dp/0470197528/ref=sr_1_1?ie=UTF8&qid=1404631685&sr=8-1&keywords=gisslen+professional+cooking I used this one when i was in school, really helpful information.

I got a lot out of:
http://www.amazon.com/Professional-Cooking-7th-Wayne-Gisslen/dp/0470197528