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Recipe collections are pointless anyway. The best cookery book I have is Process Cookery, a textbook for commercial cooks studying at vocational colleges in England. It tells exactly how to do things and has example recipes with flowcharts showing which parts of the process are unique and which parts are common to other recipes.

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Sounds interesting! Do you have a link? I can't seem to find it anywhere.

I've had decent success with "The Science of Good Cooking"[1].

[1] https://www.amazon.com/Science-Good-Cooking-Illustrated-Cook...

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.

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