After I was divorced, I managed to burn boiled chicken! I've since tried reading cookbooks, but don't quite "get it"...
Anyway I thought there must be at least one cookbook out there which explains things in "scientific" terms???
Actually there are several! The book I found starts out by comparing chemical processes with an automotive engine!
And it goes on to explain what goes on with cooking in "alt.home.repair guy" language (most women I know would hate this book!). Anyway explains chemical reactions, atoms, molecules, amino acids, etc.
Then goes into starches and what heating (or not heating) does on the molecular level. And this all has to do with making gravy! And specifically the cause of lumpy gravy. This was never explained in the other cookbooks, but now I understand!
Anyway this book is... The Science of Cooking by Peter Barham
And in the back of this book is a list of more scientific cooking books... Food Science by H. Charley Foods: Experimental Perspectives by McWilliams Food Chemistry by Belitz The Curious Cook by McGee The Epicurean Laboratory by Seelig Etc.