OP is using Physics as an euphemism, and then uses it as a fornicative for expletive infixiation.

Something different, maybe in the same vein. It is the only cookbook I need: https://archive.org/details/flavorthesaurusc0000segn

have you heard of this? I'd link it, but idk how friendly this community is with the sebben seas. Yarr...

You might enjoy the work of Kenji López-Alt, from Serious Eats. He's not a scientist, but the manner in which he investigates and iterates when solving cooking problems is super scientific. I fucking loved his investigation into Yorkshire puddings , because it validated some of my own findings when investigating the best methods. For example, my tests led me to use a hydration level of 250% (so for every 100g of flour, use 250g of liquids (a combination of eggs and water/milk). López-Alt found that 266% worked best, and I was pretty chuffed at someone I respect so much arriving at such a similar answer to my own.

He also wrote a book, titled The Food Lab: Better Home Cooking Through Science . It's one of the few books that I've actually bought. Lots of the good stuff can be found on the Serious Eats website though.

You're searching for molecular gastronomy.

https://kitchenwarrior.co.uk/culinary-chemistry-understanding-the-molecular-transformations-of-cooking/

I have this awesome Dutch book by Cook & Chemist that lays down basic kitchen principes in a molecular way. Changed my cooking a fair bit.

https://nathanmyhrvold.com/books

If you have money to spend