My husband asked me to find him a good cookbook for classic French cooking techniques and recipes. He's kitchen-taught and never went to culinary school. He recently took a new sous position and the owner would like him to rework the menu to be very basic/classic. He knows how to make a lot of things creatively, but would like to brush up on how you are actually supposed to make things, not the "Creative American Cuisine" way to do things. I am not opposed to buying second-hand, either! I appreciate any suggestions!