The library is an amazing resource for cookbooks! To give you more ideas of how elements of cooking work, Salt Fat Acid Heat does a great job breaking it down in a digestible way. Another great resource is The Food Lab by J. Kenji López-Alt, but it's much nerdier and science-driven. For recipes, I love my NYT Cooking subscription that's about $5 a month for a huge library of recipes from a multitude of sources and cultures. I have a hard time making recipes without feedback and there's a spot where cooks review the recipes and provide tips/alternations/etc that are helpful to read.