I work as a chef and this book has for years been a staple of every kitchen. When you need a solid recipe or technique, this is where you turn. Need to know how to make a langostine stock? Need a good pasta recipe? Whatever it is, this is the ultimate reference. While the book doesn't have everything, it is a must for chefs. I've never really seen any of the dishes replicated necessarily, but the fundamentals and concepts are gold.Home cooks can benefit from reading this book and understanding techniques and philosophy. One shouldn't really even expect to make the dishes in here exactly as they are, but it is the premiere resource for any cook that wants to know how to cook better and understand what good food is. This book is timeless and will always be a masterpiece.