Cooking is more about knowing the properties and flavours of your ingredients and knowing which work well together. Once you know that, you can make pretty much anything.
Baking though i'd say is an exception. The ratios of ingredients and the orser you combine and the methods you use are fairly important to get exact. Baking is a lot like chemistry.
I've also been lucky enough to have a copy of this book lying around.
I wouldn't necessarily recommend it unless you want to work in a kitchen, but it's pretty awesome.