Here's the way to go:
The Joy of Cooking - This is a must have and covers just about anything from cutting up poultry to making Turkish coffee. There's lots of standard information, roasting times, coffee info., cutting up meats, sauces. I use their marinara sauce recipe to recreate bruschetta I've eaten in NYC's Little Italy.
Frugal Gourmet - This guy used to have a series on PBS. He adapts recipes from around the world and recreates them in American Kitchens. Good ones are Pork Piccatta, Italian Spaghetti Sauces, Pork Won Ton Wraps steamed, the list goes on and on. My favorite is Bouillabaise. I've played with the recipe and no longer make his red sauce. Instead I buy "Arrezio Tuscan Tomato Soup" (only sold to restaurants), and substitute that. Then comes the chicken broth, vermouth, olive oil, garlic, spices, clam juice, clams, shrimp, crab, cod fillets, scallops, etc. This makes a great meal for several days and can be served over fresh bread as a bruschetta.
I have ten of his books, but you could cook a lot with two. Get his original book and the one where he cooks Italian.
Essentially you could cook very well with just three books.
If you want me to set you up with some books PM me.
Many internet recipe sites are terrible. Totally untested recipes. I've been using this one lately with some success.
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http://www.cdkitchen.com/recipes/]