Can someone recommend me a professional type baking book?

[toomuchtooold]

I'm looking for a professional type baking book and I was wondering if someone can recommend one? I want one of those ones that covers everything - how to do different doughs, sponges, pastries, sauces etc - like the kind of thing you imagine Paul Hollywood is quoting from when he goes "this is your basic Genoese/hot water pastry/enriched dough" or whatever. Someone recommended Professional Baking by Wayne Gisslen but the US imperial measurements would do my nut in - I want one in metric. But something like that. Any ideas? Thanks!

The Bouchon Bakery do an excellent one, it is my hope one day to bake my way through it!

I have How to Bake by Paul Hollywood. Not all the recipes work, but maybe that's because I'm rubbish (and occasionally ignore key instructions).

The Glasgow cookery book has served me well.

I bought Larousse Gastronomique for my brother when he was starting his chef career. He loves it and says he refers to it a lot