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I'd recommend The Professional Chef by the CIA.

This is a bit of a loaded recommendation - I own it and it's a fantastic compendium of literally all western cooking knowledge you might want to ever know.

It's also like 20lb and over a thousand pages and usually sells for textbook prices, so only invest in it if you really want to level up and have the time to read/work through it.

If you want to deep dive read the modernist cuisine 5 volume tome though you really most need the first couple. I don’t think I made a single recipe out of it. The recipes are too elaborate, but the knowledge and explanation of why things were done the way they were was really magical

The Food Lab, by J Kenji Lopez-Alt should be on the shelf of any HN reader who likes to cook. dives deep into the 'why' behind each recipe, includes a lot of A/B testing results (e.g. differences roasting russet potatoes vs gold vs red)

Where Cooking Begins, by Carla Lalli Music. It's similar but less verbose than SFAH.