As far as fundamentals, I recommend Nosrat's Salt, Fat, Acid, Heat [0]. To be clear, I've only read the salt and fat sections so far. Nosrat talks about different kinds of salt and the appropriate time to apply them (or not, if the ingredients are salty). Likewise, she describes the differences between, say lard and butter, or butter in different states (cold, room temperature, clarified). She also strongly argues for tasting the food throughout the process and building an intuition for how to improvise, thereby.

[0] https://www.simonandschuster.com/books/Salt-Fat-Acid-Heat/Sa...