I highly recommend Essentials of Cooking by James Peterson for those wannabe chefs. It’s a great book because it tells you how do things like make mayonnaise, test doneness by touch, and clean a fresh fish from the bone. But the cool thing is there are no “recipes” whatsoever. It’s all, “Add some this and a pinch of that”. It teaches you to use your nose and taste buds. Cooking becomes creative at that point and I can relate to that.