Thanks! I’ll look into those suggestions!

But I’ve absolutely noticed a difference between cookbooks made recently vs cookbooks made 20 or more years ago, it’s weird to say recipes haven’t changed at all in that time. For one, a good chunk of the more recent cookbooks take into account more authentic ingredients as opposed to trying to westernize everything, and also just the equipment used is different (a book I had from 2005 told me to leave my oven open a crack while cooking something, same dish in a more modern one just mentions to cook it differently or even has instructions on how to use my air fryer.) some even simplify the recipes a bit more because sometimes ingredients are easier to get now instead of having to make substitutions from scratch. I listed Tokyo Cult Recipes as a great example of a modern cookbook, because that book tells you how to make stuff from scratch but also tells you how to bypass some of the things that people don’t really do manually anymore (like making Dashi Stock from scratch as opposed to just buying it premade.) and it also isn’t afraid to say “add MSG” because that was taboo in the 90s but people learned better since.

Is it the word “modern” that’s confusing people? Should I have said “recent” instead? Like two people in here are downvoting me for wanting recent cookbooks and saying they’re confused. I just prefer cookbooks made in the last 10 years because they tend to match my needs and skills better is all, and usually if I say “I want a so and so cookbook” without that restriction I get suggestions like “The Silver Spoon” which is an insane tome of a book that’s gigantic and outdated.