Jake LA

So I've recently started working for a chef professionally that suggested I get Ducasse's book, and I believe it was this one, I already checked out 'L'Atelier' from a library but was just wondering how 'Grand Livre' compared to 'Flavors of France' with Linda Dannenberg, are they completely different books or similar in scope? 'Grand Livre' runs about 10 times the price on Amazon but that's new and 'Flavors' would be used... Any input would be appreciated.