This is the official textbook of the Culinary Institute of America. It overviews the basic techniques used by professional chefs, as well as common equipment and ingredients. The coverage is adequate, but not as good as I expected. Much of the material is superficial, and there are large white spaces on most pages where additional pictures or information could have been presented. The pictures themselves are mostly good, with the exception of the photos of diced vegetables, which are useless because they are not scaled to actual size. There is an entire section on world cuisines, which is good, but it would have been better to integrate this into the recipes themselves. A short note about the cultural and historical influences on some of the dishes would have been helpful.
Overall, this is a satisfactory textbook, and a potentially useful reference manual for the home chef. Keep in mind that the recipes are intended for restaurants, so they make a lot of portions unless converted.
I will send you a link to download PDF.
I' ll give u a link. 900mb