Whats up everyone, first post here. so I have recently been hired as a dishwasher at a French restaurant, after showing enthusiasm and a passion for food I have been brought up to Appetizer Chef/Cook(the Chef calls the position Appetizer Chef but i feel with my experience, which is very green, I feel more as a cook). My Chef is from Provence France and was taught by two MOF's in France, so I feel very privleged that she would take the time to teach me while paying me. I would like to do as much as I can to learn the history and techniques of French cuisine, So I am looking for a book. She recomended to me La Cuisine Du Marche by Paul Bocuse, but it is in french and aslo out of print. So my question is if anyone can point me in the direction of a good book that would help me progress in my kitchen. Not sure if this is the right section, but thank you in advance in for any help.
