I'm looking for a set of recommendations for books that will be of great value to the home chef. Something that gives a solid foundation to everything, perhaps along the lines of Larousse Gastronimique. What other "Bibles" are there?
A few things about me: I cook almost entirely vegetarian (primarily for the wife, as I am not a vegetarian). I'm very proficient in Indian, Thai, Italian and New American styles. I have a good foundation of skills already and can recreate most things without a recipe.
Since I am not professionally trained, I simply want to identify if I have any holes in my knowledge.
Also, specifically, there was a book that I remember that listed almost every type of ingredient available and then what paired well with it. Can you please tell me what the name of that book is?