hi, i know there is probably many questions about cookbooks etc Im pretty new to cooking (1 year in culinary school) and here we learn the basics but i would like to read and understand why we cook as we cook and also how the food react and also learn more about molecular gastronomy i know Harold Mcgee and Modernist cuisine but are there more books like those? thats good ? I would also like an molecular gastronomy cookbook there they explain the techniques etc Also, because molecular gastronomy use powder etc, is there a book you can read what they do and work ? also, is there a book that talk about mixing flavors? like chuckled works with chili, orange etc Thanks for the help!