La Varenne Pratique

Even if you have no interest in classical French cuisine, Anne Willan's book is without a doubt the most comprehensive in-depth introduction to cooking in a professional manner.

This is the practical counterpart of Harold McGee's "On Food and Cooking". It has everything from how to "chop herbs" to "how to cut up a cow" (French way v/s American way -- yep! it's different.)

Please be informed that this is a serious tome that is "work" and not to be taken lightly. That being said, the CC is in love, and is spending absurd amounts of time poring over the book.

Highly highly recommended!