Harold McGee's "On Food and Cooking" (non-affiliate link: http://www.amazon.com/On-Food-Cooking-Science-Kitchen/dp/0684800012 http://www.amazon.com/On-Food-Cook

Harold McGee's "On Food and Cooking" (non-affiliate link: http://www.amazon.com/On-Food-Cooking-Science-Kitchen/dp/0684800012 http://www.amazon.com/On-Food-Cooking-Science-Kitchen/dp/068...) Similar, scientifically, to Alton Brown, but much more detailed (and less humorous). This is equivalent to an O'Reilly book on food.