I'm reading Soul of a Chef. Ruhlman refers to the book Escoffier: The Complete Guide to the Art of Modern Cookery. Some of the recipes and recipe numbers that he refers to do not match up with my book, which is The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine. In fact a lot of recipe names he mentions aren't in my book at all, like Poulet Sauté à la Catalane for example. What gives? Was he making this up or is my book crap? For example: Ruhlman refers to recipes: 589 - Consommé à l'orge perlée 1996 - Fillets de sole à la d'Orléans 3195 - Poulet Sauté à la Catalane In my book, these numbers refer to the following: 589 - Consommé à la Moscovite 1996 - Salades Composées 3195 - my book doesn't go that high, but there is no mention of Poulet sauté à la Catalane Anyone has The Guide to Modern Cookery?