I went out and got a few books. In addition to Professional Cooking and Professional Baking (school books) I have Jacques Pepin's Complete Techniques. I can confidently say I have half of Professional Cooking memorized. I just read it like any other book except I won't turn the page until I KNOW what I just read. My goal is to know these books front to back, inside and out. My question is do you think it's wasting time trying to memorize these books? If not I am moving on to The Sauce Bible and Garde Manger: The Art and Craft if the Cold Kitchen next. My order of study is: 1: The Professional Chef and Professional Baking (school) 2: Jacques Pepin's Complete Techniques 3: The Sauce Bible 4: Garde Manger I wish I had 150 cookbooks too but I'm working on it. Good luck paizan @ CIA. Keep us posted on your progress.