I can't recommend any books, but I can offer a few suggestions. I've been cooking for nearly 50 years, so I have a bit of experience.
First, think visually. Eating satisfies the eyes as well as the palate and stomach. Presentation is a large part of a meal. Think color and balance and what things naturally pair with each other. For example, pork/ham (pinkish) look good with orange (sweet potatoes) and yellow (squash). When it comes to balance, watch out for overdoing carbs - and, no I don't mean for dietary reasons. There should be a nice balance of protein with carbohydrates. In other words, if you're serving baked ham with a sweet potato dish, it is best not to serve noodles or rice as another side. You see what I mean.
Poultry (chicken, duck, turkey, Cornish hens) are all great friends with fruit. One of my favorite ways to prepare Cornish hens is with a wild rice-pineapple stuffing. A nice side with this would be steamed whole green beans that are inserted into "rings" of steamed yellow squash. Again, lots of nice colors and a good balance.
As for appetizers, if you have a rather flavor intensive or heavy meal planned, go light on the appetizers. Remember that the purpose for an appetizer is to get your diner's taste buds eager for a meal.
Desserts should be a nice finish to your meal. And, as in the case of appetizers, try to make the magnitude of the dessert fit the meal. If your meal is a light one, you can go a bit more gangbusters with the dessert. You don't want your guests driving home feeling as if then couldn't believe they "ate the whole thing." It's that balance thing again.
I think instead of buying books to guide you, check your existing cookbooks for menus. Many cookbooks have a section in them with suggested menus. These will give you some idea of what goes with what. Use these as a springboard for your own menus.
One thing I've learned from preparing and serving "fine" meals is that, if you are still learning, start with something you prepare well. Experiment with side dishes. These are generally easier to prepare and less intimidating to a novice cook. Also, serving a meal like this to guests is more likely to be received well. This success will give you the confidence to become more adventuresome and more apt to try more complex dishes. Build a good foundation first.
I believe anyone can become a fine cook if they take the time and read, read, read. Always read a recipe completely through before thinking about preparing it. If there's anything unfamiliar in it, look it up or ask someone. The only stupid question is the one you DON'T ask. When you have spare time, pick up a cookbook and actually read it. This will enable you to become familiar with ingredients, cooking terms and techniques.
And lastly, have fun. If you have a boo-boo, laugh about it and order delivery pizza. Life in the kitchen goes on.