Some of the reviews below criticise this book for sounding 'strange', promoting the author's own preferences, and being too picky (and too french). The real benefits of this book are exactly the same - it's an invitation to cook beautiful, extraordinary food as well as possible, from a writer who clearly loves eating as much as he loves cooking.
I've been using this book for about five years now, and, with the possible exception of Gammon And Spinach, have yet to find a better one. Following the recipes to the letter will teach you a surprising amount about technique, and will make you a happier, fatter person. One reviewer complains that recipes ask for specific ingredients - New season's garlic, for instance. Well, if you can't buy it, what's the point in cooking the recipe with inferior ingredients? there are plently of others to try. A battery chicken will never taste like a poulet de bresse, and no amount of cookbooks will change that. If you put the effort in, you'll be repaid in style.
Oh, and the chapter on veal isn't inhumane, provided you buy meat from UK reared calves (rose veal). It's not crated or tortured, and is a lot more respectable than the battery pigs and caged chickens that go into your supermarket sandwich.