Food and Wine Gazette
The version I have is a no frills book with hundreds of recipes and no photos. But don't be intimidated, the recipes are exceptional and the book can teach you all the basics of French cuisine. Robuchon is a respected chef and in this book he shows why that is the case. He gives you all the little tips you need to be successful in the kitchen. A must for any cookbook library.
I have two copies, in French and English, and the translation is good. Comprehensive, utterly helpful, modern. You could get away with owning no other cookbook.
International chef and author
My bible, especially for all the basics and techniques, (and with him, all the other 3-star Michelin French chefs).
Chef and restaurateur
Owner and executive chef, DW Bistro
Lead engineer for the Chef Watson project
Director of Sales, Sun Noodle