I use The Professional Chef as my technique bible, On Food And Cooking as my how/why reference, and specific texts focusing purely on the cuinine I'm cooking for recipes and added information (such as "Les Halles" for Bistro food, or "Real & Rustic" for Louisiana Grub).
But the CIA text and McGee would be my foundation and core from which everything else branches.
EDIT: I purchased Alton Brown's 27-DVD set with some gift certificates I had, and they are definetly worth a try. many of his dishes aren't exactly "traditional", but they teach you techniques, equipment, ingredients, history, and even a few good dishes... ;) (3 Episodes on each DVD, so 81 Topics). At the end of each episode, he spends an additional 10min or so answering common questions people eMailed/snail-mailed him. I don't have cable, so I watched a few DVDs a week until I finished them, and still pull 'em out now and then when I'm trying something new that he did a show on.
I also purchased the CIA's incredibly over-priced "techniques" DVD 3-pk, and found them to be good, but not at what they charge. I would have been just as happy with my texts.
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver