Book 1 - history and fundamentals
Book 2 - ingredients
Book 3 - techniques and equipment
Book 4-5 recipes
Oh there is also a “kitchen reference” volume that is coated paper (can wide down the pages) and just has the recipe basic and outlined instructions.
Again they are huge, content dense volumes and I’ve only had them for less than 24 hours , so what’s in each volume - I’ll have to have time to read them first.
I agree, you kind of have to see them to understand them. They are so different from any other type of technique or cook books.
