The Food Lab by J. Kenji Lopez-Alt has been a great find for me and venturing toward the deep end of cooking. He definitely doesn't try to make his recipes overly simple, but they're written well and are a snap to follow. The book is about 1,000 pages long and definitely rewards cover-to-cover reading, but my preferred way to approach it is to think of a food or class of food that I want to make (like "hamburgers" or "salad dressing") and then find it in the index. If it's in the book, it will definitely be a very good version of the recipe.
Reading the non-recipe sections also did a lot to help me understand what goes on during various cooking processes and has helped me step away from strictly following recipes. I still generally follow Kenji's recipes to the letter but I can adjust something from, e.g., AllRecipes to suit my tastes without compromising the end result.
The food lab . You can also buy Modenist Cuisine at Home.
Try 'The Food Lab' by Kenji Lopez Alt. He details a lot of the science behind cooking methods and includes experiments he's done to compare them
I follow The Food Lab.
Get yourself a copy of "The Food Lab " By J. Kenji Lopez-Alt. Read it from cover to cover. You will not be disappointed.
The Food Lab is amazing. Also any book by Peterson. Sauces especially changed my life.
How to Cook Everything and The Joy of Cooking also have a pretty good amount of instructional content.
The Professional Chef is a go-to textbook and has tons of great info, but go for the ebook version. There’s a special app you have to download but it comes with lots of videos and interactive content. I have both the digital and hardback edition.
Once you feel like you’re ready to experiment and try new combinations, then The Flavor Bible is a must have resource / reference book.
Lastly, I think I’m Just Here For The Food by Alton Brown was great, too. It’s a more ‘beginner’ science-based book but really taught me a lot back when I was just getting started cooking.
These are all sitting on my bookshelf above my fridge, and have really helped me grow as a “home chef.” I also spend a ton of time on YouTube. There’s so much great instructional content there.
His Cookbook: The Food Lab is fantastic! It's not keto-centric but there is some really good info on technique. We made the brussels sprouts with bacon recipe the other day and it was amazing! Great info on searing meat, hamburgers, cooking fish, etc!
This is an amazing cookbook. I generally shy away from cookbooks as I find them pointless, given that I can use the internet to find recipes but this one is worth owning.
I love cookbooks, and have probably fifty in my collection.
The ones I keep going back to are:
Anything by Yotam Ottolenghi - He's an Israeli-born chef in London, and his recipes are a great combination of creative, relatively easy, and unique. He has a knack for combining unusual flavors, and I've never disliked anything I've cooked from him. If you're relatively green, don't get Nopi (too advanced). His other three or four books are all great.
Mexican Everyday by Rick Bayless. Bayless has a PBS show and owns several restaurants in Chicago. He's a great chef and his recipes are accessible and fun.
The Food Lab by u/JKenjiLopez-Alt. I was skeptical at first, since Lopez-Alt's website is so comprehensive, but the book is absolutely beautiful and contains both recipes and explanations of technique and science.
Modernist Cooking at Home - It's expensive and many of the recipes are challenging and/or require special equipment, but the book is truly groundbreaking and never fails to stoke my creativity. It's the home version of his 6-volume tome which many think is one of the most innovative cookbooks in the last 20 years.
To save any other British people the sudden disappointment I just felt - it's only 20% off on amazon.co.uk .
Still not that bad of a price though, I guess...