I get them for techiques rather than recipes. I don't use recipes, but I like to look at techniques.
Recent books are French Cuisine, from CostCo -- mostly French Provencal cooking, basic techniques.
Mediterranian -- also from CostCo. I was looking for Italian, but found this book incorporated the broader spectrum of Greek, Sicilian, Sardinian . . . a point of departure for cooking.
Also a book on herb gardens.
At this point in cooking, I look at "approaches" and ingredients. I never follow a recipe. Nahhhhhhhh, I don't bake. I think baking is about recipes.
But, meat, fish, veggies -- it's about approaches, techniques, styles, regions -- conventions in herbs/spices and protocols in cooking.