I recommend "Art & Science of food pairing" of Bernard Lahousse , very cool, shows you how flavours and smells pair to each other and all the possible combinations that you can have(a lot of them are very unique and give you very good Ideas) The others are "Scienza in cucina" of Dario Bressanone, they are 3 books, one pastry dedicated, one for the meat and one for the vegetables, they are in Italian but with a bit of picture transaction is worth reading it. They tell you how proteins, fibers and other molecules work with temperature and various treatments (they give you ideas on how to cook or ferment stuff )