I would buy a cooking book with recipes explained like this one. With real world tricks and explaining "why" you do it in that way. A raw list of ingredients is, in my opinion, almost useless.
America’s Test Kitchen (TV) / Cooks Illustrated (books) will scratch your itch.
My foodie friend and I use a lot of their recipes.
The cool thing is that sometimes you will disagree with their preferences (totally normal), so you can use one of their variants that has the attributes that you want. Or similarly, you can see how changing certain ingredients changes the outcome and personalize your version of the recipe accordingly. It definitely saves some experimental batches.
I’ve found that The New Best Recipe cookbook covers this pretty well for me. They have an introduction to each recipe talking about all the variants they tried, and then there’s a clearly marked recipe section.
