I saw "Ratio" by Ruhlman mentioned below, but also wanted to mention "The Flavor Bible". Technique is half of the battle, and flavor combination is the other. The Flavor Bible is basically a encyclopedia for food combinations. Look up a food and see what goes well with it. Eg apples go well with cinnamon, pork, and nuts. It's based on interviews with chefs, but I've also built a version myself with recipe ingredient analysis.

There's scientific analysis that can be done on flavor compounds in foods as well to find complementary flavors, foodpairing.com is working on this.