I do not believe a more sufficient answer will be provided than that of Judy Levy Pordes.
Mc’Gees On Cooking is culinary biblical status that will be read by aspiring cooks, foodies, and anybody seeking unprecedented knowledge regarding food for times to come. Although I do believe her recommendation best answers your question, in the spirit of collectively providing the most informative answer to ones question, I would like to add one small bit.
In addition to studying books such as the one listed, I would highly recommend looking into particular chefs who have an astounding amount of knowledge on chemistry and are utilizing it to create food unlike the world has ever seen. I have attended several demonstrations from Wylie Dufresne and have had the pleasure of dining at WD~50. Observing how people such as himself put Mc’Gees theories into practical use might serve as a valuable asset in your quest to learn the chemistry behind cooking.