To go back to Alexia's original question: I usually shy away from "famous chef" cookbooks. But I LOVE
The Elements of Taste. Even if I never cook a single dish from it, it has really made me
think about WHY flavors work together -- or don't -- in a way that nothing else has.
Culinary Artistry is a "how" book;
The Elements of Taste is a "why" book.
BTW: Your mention of the chicken recipe reminded me: this summer in Vermont we had a salad dressing that was faintly, fascinatingly sweet. Not cloying like a raspberry vinaigrette, just a hint of sweet flavor. What was the secret? -- maple syrup, of course! in an otherwise normal oil-and-vinegar dressing.