How to Cook Everything, I'm Just Here For the Food, and On Food and Cooking are my big three. The first one for the breadth of recipes, the second to learn a bit more about the physics and chemistry of cooking, and the third for the truly deep dive into everything we know about food.
Then Modernist Cuisine just for the pictures. Actually I learned a bunch when Mhyrvold spoke at my company- we talked about how to make BBQ ribs. His suggestion: sous vide, then immerse in liquid nitrogen, then deep fry.
It's called The Joy of Cooking.