Get a copy of Raymond Sokolov’s How To Cook. Not all the recipes are kosher. Just ignore them. It’s the skills and techniques you’re looking for. And he lays them out very nicely.
After that, I recommend Claudia Roden’s The Book of Jewish Food and The New Book of Middle Eastern Food. There’s a lot of variety. The food is wonderful. It’s mostly very easy to prepare. And they are wonderful reading. You’ll learn a lot about Jewish cooking from all over the world including very interesting things about the history like the Jewish roots of foie gras and exactly why Sephardic and Ashkenazi matzoh are different.