I would like to have a broader understanding of the principles of baking.
Do you know of a good reference?
I'm not much of a recipe follower. I create a lot of my own recipes, to better match our eating style and dietary preferences.
I'm looking for a book that talks from this perspective: what kinds of things you would cook at higher temps and why, and what kinds of dishes you would cook at lower temps and that rationale for that. I want to know the science behind selecting one temp. over another.
Cooking and baking for a few decades now, I have a vague sense about this. It's time to get serious about developing my knowledge base in this area in a little bit more thorough and structured fashion.
Point of clarification, I'm interested in meat and/or veg dishes only, no grains used in our family.