aaaA sorry

>>9418165
There are tons of cook books out there of varying quality. I think it's worth investing in at least one good one.

>>9418165
While there are certainly some turd cookbooks out there, most of them have a higher standard than anything you'd find online. It costs a lot of money, and involves an editorial and review process, to get a book printed. OTOH any idiot can post a recipe online.

Here are several I can vouch for:
General/Fundamentals:
La Methode and La Technique - Jacques Pepin (or the later compilation "Complete Techniques")
Mastering the Art of French Cooking - Julia Child
Modernist Cuisine
Joy of Cooking (especially the 1960-1970s editions)
Good Housekeeping Illustrated Cookbook
The Professional Chef (current edition is expensive, previous editions very economical)
Ethnic/Speciality:
Charcuterie - Ruhlman (sausages, cured meats)
Bread Baker's Apprentice
Pok Pok - Andy Ricker (Thai)
Thai Street Food - David Thompson (Thai)
Land of Plenty - Fuchsia Dunlop (Sichuan Chinese)
Mastering the Art of Japanese Home cooking - Moriomoto
Iron Chef Chen's Knockout Chinese - Chen Kenichi
Mrs. Beeton's - British
Heritage - Sean Brock (US Southern)
Into the Vietnamese Kitchen - Andrea Nguyen
Anything by Steven Raichlen (Grilling and BBQ)
Franklin Barbecue - Aaron Franklin (BBQ, especially brisket)
Various books by Gordon Ramsay (Excellent if the topic is British/French; other cuisines meh)
On Food and Cooking - Harold McGee (science, background, theory)