Hacker News Books

You would very much enjoy the book, "The Science of Good Cooking" by the same folks who do the show "Americas Test Kitchen"

I'd also recommend The science of good cooking by Guy Crosby. I found it to be a more enjoyable read than McGee's. Not as technical which was a boon for me since as a home cook there's a lot more information that can be readily skipped.

For learning to cook: The Professional Chef by the Culinary Institute of America is a great book to learn from. All the recipes will need to be scaled down for home usage which is a bit of a nuisance though.
For the home cook, Essentials Of Cooking, The Elements Of Cooking, or How To Cook Everything: The Basics, are all excellent too. I couldn't decide which was the best, so I listed them all!

For Flavours: The Flavor Bible gives an easy way to look up an ingredient, and see what else would go well with it. Great for creating your own dishes!

The Flavor Thesaurus gives in-depth information about combinations of ingredients, why they work, and how best to use them.
Also recommend the Field guide to herbs and spices which gives more general information about each spice/herb than the Thesaurus. They pair well together.

The Magic Of Spice Blends is a great recipe book of various spice blends, and information about them, along with showing you how to formulate your own concoctions.

Pastries and baking: The Professional Pastry Chef: Fundamentals of Baking and Pastry by Bo Friesberg or Baking And Pastry: Mastering The Art And Craft from The Culinary Institute of America. Either or.

Confections: Chocolates and Confections by Peter Greweling.

Bread: Either Jeffrey Hamelman Bread: A Baker's book of techniques and recipes or Peter Reinhart The Bread Baker's Apprentice.

Reference:
Dictionary Of Flavors. Literally a Dictionary of anything culinary related. Useful on those rare occasions.

I really hope that the book uses metric units. I recently read "The Science of Good Cooking", which was interesting but unfortunately used US units throughout, which makes it quite unscientific in my opinion.

"On Food and Cooking" by Harold McGee is another great book about the chemistry of cooking, and I especially like it since it doesn't try hard to be hip or cool as opposed to some other books about cooking chemistry I could name.