I have a wonderful book that explores this idea of an atlas of flavours that work together.

The flavor bible.

I can assure you that it does not contain 1800 ingredients in all of there combinations, but it does a remarkable job of covering a widely used selection of herbs spices vegetables and meats. I doubt a compressed version of the text would even be very large.

The trouble I find with LLM generated recipes is they miss the nuance of the technique. Often the success of a depends on a single step or ratio. For instance “fried chicken” has a million incarnations the world over, but you can’t just average out the recipes and end up with tasty fried chicken.

Ruhlsman's "Ratio" is also quite good at distilling the mechanics of food into an algorithm of sorts.

https://www.simonandschuster.com/books/Ratio/Michael-Ruhlman...