Kenji is wonderful. The Food Lab (https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0...) is still the first cookbook I turn to when investigating a recipe I haven't made before. His blog on Serious Eats has been amazing through the years - his advice on sous vide in particular is as good as anyone I've found, but all of his advice is solid.

If you're ever in the Bay Area, his Wursthall restaraunt is well worth a visit. I don't live there but I make it a point to visit at least once a year when travelling.