edit: well this one looks interesting https://www.amazon.com/Ingredient-Unveiling-Essential-Elemen...
And here's some books that spend at least as much time talking about how to cook as they do giving lists of ingredients.
_The Zuni Cafe Cookbook_ by Judy Rodgers
_Cooking by Hand_ by Paul Bertolli
The French Laundry book by Thomas Keller is worth a read.
If you're into charcuterie, someone else mentioned Michael Ruhlman; his book _Charcuterie_ with chef Bryan Polcyn is excellent. _The River Cottage Meat Cookbook_ is also good.
If you want to go deep into ingredients, _The Elements of Taste_ by Gray Kunz and Peter Kaminsky (and _The Flavor Bible_ by Karen Page and Andrew Dornenberg (I haven't personally read that one all the way through, though)).
And you can always just pick up a culinary school textbook.
- How to Cook Everything by Mark Bittman (also How to Cook Everything Vegetarian)
- Ratio by Michael Ruhlman
- The Food Lab by J. Kenji Lopez-Alt
- Salt, Fat, Acid, Heat by Samin Nosrat
When I later wrote some teaching material, I realized that there are two bad kinds of educational texts: Cookbooks and math textbooks. One is a simplistic series of steps without explanation, the other is a facts dump with no motivation, context or intuition.
Getting back to git, its documentation manages to combine the disadvantages of both styles: it is a disjointed cookbook where steps are explained in confusing technical terms that only make sense if you already know the theory, which isn't coherently explained.
Edit: And many others too