Do you have one particular recipe book that is your ultimate reference?
Mine would be Jane Grigson's English Food (the recipes are by no means all English). Unfortunately Jane has been dead for 35 years now and some things in it are very difficult, if not downright impossible, to do ("get your butcher to cut a piece just so" – when did you last see a proper butcher with a rack of cleavers, saws and bits of animal to be cut up to order?) but for basics it can't be beat.
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