What are some books like La Cuisine de Référence (culinary textbook that shows you exactly what the fuck you're supposed to do), but in English?
Le Cordon Bleu has both a culinary textbook, then a baking and patisserie cookbook. Both are potentially expensive; but I recommend buying older or used versions because they're not that much different.
The Culinary Institute of America also has its own compendium. The same thing applies. I would buy an older or used copy.
If you are looking for decorative appetizers and things like that just search for Garde Manager.
>>9400059
Thanks, anon.
>>9400039
Prepare to Cook, by Mary Cadogan.