Thanks Jason I had watched some YouTube videos and your right you can learn the majority off there, I think I thought I might find some secrets and tips from books as I could already do the cuts themselves I think now it's more practice practice practice.
I settled on a newer edition of Larousse Gastronomuiqe as the price was reasonable and I think will give me a lot more information than what I thought I needed.
I'm hoping to get Escoffier when I get paid next month, there were some good options used but if I'm spending that kind of money I thought I might as well try and get a newer copy and I've got lots to practice with for now.
Thanks everyone for the info I'm also still hoping to get that jacques pepin book in time and these were a few I found myself which may be of interest to others.
The complete Robuchon
Knife skills (Wareing)
The cooks book (I think this might be an English version of a French book)
I know they are different to what I'd asked for but as I was looking around I thought they seemed interesting. Thanks again.