There are so many free resources available online now but some resources cannot remplace some great cook book lesson and the learning journey you go through while reading them! 
Here I share my reading list:
Fondamental Books:
- Le Guide Culinaire (Georges Auguste Escoffier)
This book does not contain pictures, but rather covers the fundamentals of French gastronomy codes. Along with his colleague and friend Mr. Ritz, the author created the framework of French standards for hospitality and cookery. Monsieur Escoffier had an incredibly modern vision for his time, and promoted French cuisine as an art form. He structured the kitchen organization, respect, and brigade in the way they are now. After years of hard work, Escoffier wrote three editions of this book in the early 1900s, including 5,000 classical recipes that should be read by any aspiring serious cook.
The book Salt, Fat, Acid, Heat, written by chef and writer Samin Nosrat, is a New York Times bestseller for a reason. It offers a lesson for modern cuisine, teaching and inspiring a new generation of cooks how to confidently make better decisions in the kitchen, cook delicious meals, and be creative in the kitchen by mastering the use of the four elements of salt, fat, acid, and heat, while also explaining the hows and whys of good cooking.