I've had decent success with "The Science of Good Cooking"[1].
[1] https://www.amazon.com/Science-Good-Cooking-Illustrated-Cook...
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.
I've had decent success with "The Science of Good Cooking"[1].
[1] https://www.amazon.com/Science-Good-Cooking-Illustrated-Cook...