The master of scientific cooking is Harold McGee (On Food and Cooking)

https://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/...

and always has been. Nearly every serious chef has this on their shelf.

To boot, he's a super-nice guy and I talked to him a couple times when he came to Google.

Secondly, there's a fundamental difference in goals between home cooking and professional cooking. If you're doing it over and over in a restaurant, you really want it to be the same every time. If you're doing it for yourself, you need to accept and revel in the differences. If it really sucks, you just throw it out and order a pizza. Maybe next time you can do it better.

I tried to get at that in my fave recipe: no measurements.

https://albertcory50.substack.com/p/chicken-fried-rice

I'd also very highly recommend 'On Food and Cooking' which examines the science and history behind many common foods:

https://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/...

By understanding the food science you can also become a better cook yourself.

If you're curious enough to read a 900 page book containing very accurate information about the specific processes that occur when preparing most foods then On Food and Cooking by Harold McGee[0] is the book for you. It's not for everyone but I give you my guarantee as an internet stranger that you'll love it.

[0] https://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/...

Understanding the science behind cooking is also beneficial:

https://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/...

You can also use a microwave to do things like cooking potatoes.

you can url golf it down to just

http://www.amazon.com/dp/0684800012

Harold McGee's "On Food and Cooking" (non-affiliate link: 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.

Ruhlman's book is great, as is Harold McGees's On Food & Cooking. [1] As a trained chef with a focus in baking and pastry, especially bread making, I'll offer any wisdom I have for anyone who is interested.

[1] http://amzn.to/nzYwo8

Doc, here. I don't think the article is sensationalist at all. Here's a quick list of basic steps I recommend

* standing desk: I love mine. 2x6 legs, 2x4 connecters, $50 at Home Depot, and 4 hours of work -- http://www.flickr.com/photos/niels_olson/5097452401/lightbox...

* live close enough to work to walk or ride. Ride to the train or ferry if necessary. (I ride 17 miles, take a train, then another 4 miles)

* Move to Southern California. I'm not kidding.

* Strength:

50 low crunches, 5n pushups, m half-down pullups

50 side crunches, 5(n-1) pushups, m-2 half-down pullups

50 crunches, 5(n-2) pushups, m-4 half-down pullups

50 opposite side crunches, 5(n-3) pushups, m-6 half-down pullups

50 crunches

Vary n and m to ability

* Eat food, not too much, mostly plants.

Michael Pollan, Unhappy Meals (Food, Inc; King Corn, and Omnivore's Dilemma condensed into one essay) --http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t....

Join the Slow Food movement: http://www.slowfood.com/about_us/eng/manifesto.lasso

Four books I'd like to see in every kitchen:

* Deborah Madison, Vegetarian Cooking for Everyone (number one among vegetarians, but also the vegetable cookbook everyone should have) -- http://www.amazon.com/Vegetarian-Cooking-Everyone-Deborah-Ma...

* Mark Bittman, Fish (If you can't cook fish after this, kill yourself) -- http://www.amazon.com/Fish-Complete-Guide-Buying-Cooking/dp/...

* Harold McGee, On Food and Cooking (unrivaled, in depth, the go-to resource for food hackers) -- http://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0...

* Julia Child, Mastering the Art of French Cooking (the original food hacker) -- http://www.amazon.com/Mastering-Art-French-Cooking-Vol/dp/03...

http://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0... is a good book that discusses culinary science, and it costs a lot less than $450.