The sauces section made more sense than any other book I've read on the topic.
I finally understand how to debone poultry intact. Not sure I can do it yet, but I understand how it's done.
Decent on sausage, fun on game.
All around very useful. I really like it's theoretical approach based on classic cooking as an interpretation on modern restaurant fare. Probably the best theory book I've read so far.
I haven't read that to compare. The closest I've read is probably the New Professional Chef. Chef's Art is better on theory, but you get more recipes and restaurant operation in Professional Chef.
The Chef's Art 
