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.