I'd definitely recommend Samin's book Salt Fat Acid Heat! Rather than just recipes, it teaches you the fundamentals of recipe creation and cooking. Kenji's The Food Lab is also an awesome contribution.
I'm also really surprised that no one has brought up Salt, Fat, Acid, Heat yet! I'd start with her book! It does a great job of teaching you why you want to use certain categories of ingredients and then brings it together with recipes.
Acid is a fundamental building block of cooking and flavor. Some would argue the four elements you must always keep in mind to create a dish are Salt, Fat, Acid, Heat
As others have said, practice.
With that said, books like Ratio and Salt, Fat, Acid, Heat have also been a huge help to me.
They both teach you more about what things work well together rather than how to follow particular recipes. Ratio is about what flavors compliment each other and Salt, Fat, Acid, Heat demonstrates how the combination of those four elemental units in cooking can up your game across the board.
I have never used a real cookbook, but I watched this mini series on Netflix called Salt, Fat, Acid, Heat and it was fantastic. Highly recommend it. I just looked up some cookbooks on amazon for you and saw the book there with stellar reviews. It has 100 recipes and also teaches you some fundamentals of cooking and how the ingredients work together. Sorry I don’t know any other books to recommend, I grew up on the internet!
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking https://www.amazon.com/dp/1476753830/ref=cm_sw_r_cp_api_i_65lyCbDD3YSJB
Salt, Fat, Acid, Heat: Mastering... https://www.amazon.com/dp/1476753830?ref=ppx_pop_mob_ap_share
This book is wonderful. It is both a recipe book and a book of fundamentals of cooking. There is some reading but it’s well worth it
You should give a read to Salt, Fat, Acid, Heat.
Two other excellent books. The Food Lab book in particular is IMO the best cooking techniques book you can buy.
Great book. There's a reason Salt is the first word of the books title. It is the most critical ingredient when it comes to flavor.
Edit: non-affiliate link for the book on amazon: [https://toptalkedbooks.com/amzn/1476753830)
Samin Nosrat's Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking is an exceptional cookbook - it's gorgeously illustrated with a beautiful straightforward methodology to cooking. It's charming, endearing, and simplifies the science and art of cooking. I've gifted it to multiple people for holidays, and they always say how it's their new favorite book!