I have enjoyed Alton Brown's book, I'm Just Here for More Food: Food x Mixing + Heat = Baking for just this reason. The science of food and baking is fascinating. Thanks for the link. I'm printing out this article, and others she's written and are linked there, for my afternoon break...Which is just about...NOW. :-)

If you live above 3500', buy beg or steal "High Altitude Baking", 2nd edition, edited by Patricia Kendall (nfi). I live at 8200' and this book has been a life saver. Well, a bread, pizza, and cupcake saver, at any rate. :)

I love "CookWise" by Shirley O. Corriher. I think she is a chemist that got interested in cooking. I love all the "why" that the book covers.

I bought M-n-M's today, I told Dh I'd make him cookies once we get the kitchen back together.

I just picked up "Advanced Bread and Pastry; a professional approach" by Michel Suas. This is a textbook that most culinary students would recognize. Roughly 1000 pages for about $60.

Although geared towards the budding professional, there is a ton of great information for the advanced home baker's bread and pastry efforts.

Do you really know why you need to scald milk for certain recipes? I didn't either. . .