I agree 100% with the first reviewer -- any *really* serious cook should have this. BUT, unless you're running a professional French restaurant kitchen, you really won't be using many of the recipes. A typical sauce recipe (out of a couple of thousand of them) might be only a couple of sentences, such as, "Take a gallon of veal stock, reducing it slowly while adding a quart of demi-glace, then finally adding a cup of mousseline sauce to it, and then garnishing it with a half-pound of sliced truffles." I've now owned my own copy since 1962 or 1963 (I bought it in Tahiti for 1,700 CFP, which at the time, was about $21) and consult it often, but more often to help me write an article for Wikipedia or Citizendium than for actual cooking. I'd *love* to have a less battered copy, though.
PS -- I've read over the years that the newer editions have been dramatically modernized, so that there are no longer 600 egg recipes as there are in this book, now just a mere 60 or so, and that the rest of the world is covered more thoroughly. In this edition, for instance, there are probably only three or four mentions of actual Italian dishes. And another oddity of this edition: in spite of the 1,000 pages of recipes and articles all arranged alphabetically in ENGLISH, the entire Index is in FRENCH only! So, unless you speak French, you can't look up anything in the Index!