I haven't read it, but the premise seems sound. It is by no means an extensive techniques type book. Pepin's Complete Techniques (or his La Methode) would fill those holes in the French realm. The key thing really is that the more experience and techniques one has down, the more successful innovating/experimenting one can do. There is no real short cut to be being a good cook.

I liked Bourdain's Les Halles Cookbook, not necessarily for his recipes, which in his words are workman-like and comforting, but because the introductory chapters stresses the thinking of deep-prep, prep, mise-en-place, and the final acts of cooking/serving. Those thought processes are pretty basic, but beginner home cooks can really benefit from that type of structured thinking and execution. If only my SO would read those chapters...