Cooks Illustrated rocks. If you want to go deep on modernist stuff, of course this is a classic: https://www.amazon.com/Modernist-Cuisine-Art-Science-Cooking...

I'd like to know of a good book for the science of cooking. I hate blindly following recipes.

Like a poor man's version of this book by Microsoft CTO Nathan Myhrvold.

https://www.amazon.com/Modernist-Cuisine-Art-Science-Cooking...

Nathan Myhrvold has a new cookbook about bread: https://www.amazon.com/Modernist-Bread-Nathan-Myhrvold/dp/09.... This complements his prize winning modernist cookbook https://www.amazon.com/Modernist-Cuisine-Art-Science-Cooking....

For bread, I don't think you can get much better than Tartine Bread [1]. Chad Robertson takes you through making bread from just flour, salt and water by making your own yeast starter.

For general cooking, I will also recommend La Technique [2], its short and digestible (puns always intended) increments of learning that, while old, are fundamental and classic.

If you can work through La Technique and something like Julia Child's Mastering the Art of French Cooking [3] (Which is great, but, very dense) you could move on to (and invest in -- they really are expensive) Modernist Cuisine [4], for which I think you need a good basic education on the fundamental building blocks of cooking.

[1] https://www.amazon.com/dp/B00F8H0FNW

[2] https://www.amazon.com/dp/0812906101

[3] https://www.amazon.com/dp/B00WTIW93C/

[4] https://www.amazon.com/dp/0982761007

A decent start:

https://www.amazon.ca/Science-Good-Cooking-Cooks-Illustrated...

The next step:

https://www.amazon.ca/Modernist-Cuisine-Art-Science-Cooking/...

Let's not forget his $500 cookbook! [1]

[1]: http://www.amazon.com/Modernist-Cuisine-The-Science-Cooking/...

Check out ex-Microsoft CTO Nathan Myhrvold [0] of Intellectual Ventures [1] infamy. He's also famous for his epic modernist cuisine cooking bible [2]. I also highly recommend the This American Life two-part podcast on patent trolls [3] [4].

You can read Nathan's attempted justification of his patent troll activities here [5].

[0] http://en.wikipedia.org/wiki/Nathan_Myhrvold [1] http://en.wikipedia.org/wiki/Intellectual_Ventures [2] http://www.amazon.com/Modernist-Cuisine-The-Science-Cooking/... [3] http://www.thisamericanlife.org/radio-archives/episode/441/w... [4] http://www.thisamericanlife.org/radio-archives/episode/496/w... [5] https://hbr.org/2010/03/the-big-idea-funding-eureka

I've got a copy of Myhrvold's "Modernist Cuisine"

http://www.amazon.com/Modernist-Cuisine-Art-Science-Cooking/...

...which helped me learn about the MAXIMUM viable kitchen. It has a $10,000 lab-grade centrifuge, among other things.

Parts of his present are still impressive, perhaps even admirable: http://www.amazon.com/Modernist-Cuisine-Art-Science-Cooking/...

Now if he'd just dissolve IV and concentrate on the cooking...

Looks like an awesome book (along with the others recommended on this site). Unusual for scientificly minded cookbooks to be affordable - the only other ones I know of are way out of my price range: http://www.amazon.co.uk/Big-Fat-Duck-Cookbook/dp/0747583692 http://www.amazon.co.uk/Modernist-Cuisine-Art-Science-Cookin... (I notice the author of this book, Nathan Myhrvold's also mentioned in cooking for geeks)

Add to his accomplishments a serious cookbook. http://www.amazon.com/Modernist-Cuisine-Art-Science-Cooking/...

Amazon link to book:

http://www.amazon.com/Modernist-Cuisine-Art-Science-Cooking/...