It's this one:

https://www.amazon.com/York-Times-Cooking-No-Recipe-Recipes/...

Basically tells you have to make various dishes saying without specific amounts and just going more on feel and what tastes good.

I love this tip about adding anchovies to pasta sauce to get a very rich flavor on the cheap.

Honestly like to think of it as the "stoned but competent" cookbook because the directions are quite easy to follow and come out tasty :)

Also the material they used for the "flexible" edition is really nice to use as you cook.