Try cookbooks like this one: Professional Cookery: The Process Approach by Daniel R. Stevenson. It's a textbook for people studying to be professional cooks.

https://www.amazon.co.uk/Professional-Cookery-Approach-Danie...

I just knew someone would ask and I'm embarrassed to say that I misremembered the title.

It's Professional Cookery: The Process Approach by Daniel R. Stevenson

Here's a link https://www.amazon.co.uk/Professional-Cookery-Approach-Danie...

It doesn't go into a lot of theoretical detail about food chemistry but it is an eminently practical and down to earth textbook for people who will cook for a living. No frills, no pictures.