Books like The gourmet cookbook by Ruth Reichl

Samin Nosrat’s cookbook teaches cooking fundamentals through four essential elements—salt, fat, acid, and heat—using clear explanations, 150 illustrations, and a collection of 100 core recipes to help any cook create balanced, delicious dishes.

Mark Bittman's entry‑level cookbook offers clear, practical recipes for everyday cooking, covering basic techniques and a wide range of dishes—including vegetarian options—aimed at home cooks in the United States.

The Art of Fermentation is a definitive guide that translates the science, history, and practical techniques of fermentation into clear, step‑by‑step instructions for beginners and experts alike.

A cookbook by Julee Rosso featuring recipes from The Silver Palate gourmet food store in New York.

The Flavor Bible is a definitive culinary reference that teaches chefs and home cooks how to season ingredients for maximum flavor, drawing on the expertise of leading chefs and offering thousands of ingredient pairings.

"From modern spins on classics, like Schnitzel Noodle Stir Fry and Matza Granola, to make-ahead meals, like Passover Beef Lasagna, to sophisticated dishes, like Veal Chops with Mushroom Sauce, this cookbook covers it all. Suited both for home chefs looking to introduce new foods into their repertoire as well as casual cooks searching for that perfect dinner party recipe to wow their guests, The Gourmet Jewish Cookbook is the ideal source for modern, gourmet twists on classic recipes. In addition, each recipe includes a brief overview of the background and rich history of Jewish cuisine and illustrates how kosher cooking is the first example of "fusion,"as it melds local foods of the countries where Jews have lived with the dietary laws that Jews observe. Whether for entertaining with style, cooking for the family or providing the traditional dishes for the Jewish festivals, this book will prove indispensable for Jewish and non-Jewish chefs everywhere"--