Cooking guide for individual ingredients (not full recipes)?
Older cook books were based on this principle.
I have my old school cookbook and my mother has the one she bought when she was just married.
Likely you can pick one up second hand, if you prefer paper over internet. These are all rather thick books and the entries for the different items will be rather short.
You will have to allow for a change in taste. The book my mother has cooks all veggies till they are soft, online sources will mostly keep quite a bit of bite to them. Depending on how things changed in your area, there might also be changes about preparing meat. Or a lot of the things now for sale may not be in.
I use mine mostly to work out how long the different parts of the meal take, so they are all done at the same time.
A very traditional, UK, book is mrs Beeton's.
Contains everything they could put their hands on back then, but it is quite a while ago.