I am currently reading this book. I have read all the other books (that are NOT cookbooks) about Chefs that he has written about...that is a recommendation.For me, it's a reminder of how I started cooking long ago and trying to train myself to be independent of recipes. It is important to have consistency - so I still develop recipes for personal, commercial, and business use.
If you have any talent for cooking this book can help free you to move beyond the cookbook and experiment. It can free you to be spontaneous in the kitchen, on the grill, or in any cooking experience that might bog you down looking for a recipe.
If you don't, won't, or can't read thru the big books of Larousse Gastronomique and/or The Professional Chef buy the Elements of Cooking and Ratios by Michael Ruhlman, this should get you started with a pleasurable education to get you cooking daily like a pro in your own kitchen.