Well I don't know what you mean by "complete". That is very culture dependent.
But I think you'll want to explore cookbooks with two different approaches. I got 2 recommendations...
* Opinionated -- "The Art of Simple Food" by Alice Waters. This is a comprehensive cookbook covering many different recipes with words on technique and lots of background about the ingredients and how to use them effectively. It doesn't make assumptions or gloss over stuff.
* Ingredient-focused -- "Market Cooking" by David Tanis. This focuses on recipes using ingredients that one finds in farmer's markets. I like this approach because it is a smart idea to start with what is good/fresh and available in your location first, and then find recipes for it, than the other way around.
Both of these will give some guidance about what goes with what in terms of flavor and ingredients.
But I think you'll want to explore cookbooks with two different approaches. I got 2 recommendations...
* Opinionated -- "The Art of Simple Food" by Alice Waters. This is a comprehensive cookbook covering many different recipes with words on technique and lots of background about the ingredients and how to use them effectively. It doesn't make assumptions or gloss over stuff.
* Ingredient-focused -- "Market Cooking" by David Tanis. This focuses on recipes using ingredients that one finds in farmer's markets. I like this approach because it is a smart idea to start with what is good/fresh and available in your location first, and then find recipes for it, than the other way around.
Both of these will give some guidance about what goes with what in terms of flavor and ingredients.