I would like to pose a question too. Reading recipes books can be quite interesting to learn about combinations and techniques but often I found myself in front of the need of metabolising them, to go beyond the lines explaining what is really happening. So far I could find only Peter Barham’s book “The Science of Cooking” book with a similar approach for simple recipes.

Does you know of any other source that has this kind of informations? going so deep in the description of the proposed recipes treating them as scientific experiments?
Would be nice to be able to “read” a recipe to the heart!

Day at El Bulli I flipped through it at costco (which means it was probably cheap in price) but it didn’t interest me /shrug. I mean I know I can’t get a reso at el bull or the money but don’t need to make a book about it pfft

The Big Fat Duck Cookbook: Can’t say enough good things. The appendices alone are worth the price of admission. The book itself is a work of art, just as a physical object, and the recipes appear to be written with Heston Blumenthal’s usual attention to detail.
Under Pressure – disappointing. Most of the recipes require the use of a chamber vacuum sealer in unmodified form. Still interesting, but not vital.
The Hungry Scientist Handbook – Also a bit disappointing. Only a couple of actual recipes. I haven’t read it all that thoroughly yet, though.
I’d recommend Texture more highly than either Under Pressure or the Handbook, to be honest!