My kids have always cooked, even in high school. They really don’t use cookbooks – everything is online. I think we gave them both Joy of Cooking and Bittman (the big one, How To Cook Everything), though. My son also purchased the multi-volume Nathan Myhrvold, Modernist Cuisine himself, but I don’t think he actually cooks out of it.
To my mind, the three really useful comprehensive cookbooks are Joy of Cooking, Better Homes & Gardens, and Bittman. I really like Bittman best, but that’s because it’s the most modern, and also it’s designed the way I cook – relatively simple core recipes, with a variety of options for how to make the core into different dishes. If you are going to have a cookbook, one of those three will work fine as the only cookbook you will ever need.
Another interesting option, especially if your kid is the science type is Lopez-Alt’s Food Lab. A lot of explanation and science behind the recipes. A lot of instruction. Plenty of photos.
I haven’t read the entire thread but if your son likes cooking and is already enjoying the process I’d be inclined to buy into a Blue Apron type program for him.
I have a single friend who orders 2x a month and invites a friend over to cook/prepare hang out, catch up. It’s super fun, delicious food, and has opened my eyes to “stuff” I normally wouldn’t give a second look at. He & I are both vegetarian and breaking out of food rut was his impetus, and it has worked! I get invited a lot (I bring wine and sweets).
Did not read previous posts. Definitely go with the New Better Homes and Gardens Cookbook. Gave the then current editions to son and as bridal shower gifts. Many pages of pictures of food items- types of meats, cheeses, pastas, greens… How to cook basics- eggs, corn on the cob and so many other things.
If I absolutely HAD to pick a few (!) cookbooks, I would suggest Bittman’s How to Cook Everything, Mastering the Art of French Cooking Vols 1 and 2, The New Basics (Silver Palate), Steve Raichlen’s The Barbecue Bible. Barbara Tropp’s Modern Art of Chinese Cooking, Madhur Jaffrey’s Far Eastern Cooking and A Taste of India, and Rose Levy Beranbaum’s The Cake Bible, and possibly Maida Heatter’s Book of Great Desserts…
Vut it would be a very tough choice. The first general cookbook I actually own was The New York Times Cookbook.