We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Either of these tomes is great fun to read, and all chefs use one or the other as foundation for recipes and technique. There is a lot to learn. Chefs know everything, but cooks know how to make it. Chef is architect/engineer, cook is carpenter.
"The Gold Cook Book" by "Master Chef Louis P. DeGouy" was the most important volume in my late mother's library. She became a syndicated food writer beginning in in her forties after doing all sorts of other things. She taught me to make the dish that brought Mr. W, a confirmed and notorious bachelor warrior, to one knee with a proposal of marriage after three bites of "the recipe." The dish involved beef, natch, and took two freaking days, a horrific number of ingredients and one and a half bottles of wine to make. Oh, back to the point, the mater did occasional classes at Le Cordon Bleu but always maintained that if one can read and has any sort of imagination one can cook well. Not everything she made was elegant or showy, just pretty damned fine.