does anyone know of a good book or online course that teaches you the science behind cooking? i not so much after recipe after recipe (although i except that maybe the best way to learn is to cook - and eat!!). by science i guess i mean what flavours/ingredients work well together. e.g. if i have a vension steak then what vegetable, sauce, herbs, spices, methods of cooking for each etc etc might work. from this i can then build my own recipes knowing that fundamentally the flavours will work. any thoughts?