The heaviest single book I have ever bought – even University text books don’t need to be THIS big. Written by a committee headed by M. Joel Robuchon it is something of a bible of French cuisine – If you can replicate half of what is contained within then you are indeed a chef! I’m not but I do know where to look even though the content doesn’t alway agree with other authors.
Honestly, I am not going to take on that committee even if they leave out any guidance on spheriphication – M. Robuchon may decide he needs an old hand to learn new tricks – my toque is packed and passport up to date.
Can you still get cockscombs from anywhere? I fancy to have a go at the eggs a la chevaliere ….. I’ll speak to Frank (my butcher).
Absolutely Delicious 
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