His articles and book don't suit my tastes, they're a bit too wordy for me and his "science" is more from experiments, less on the chemistry (proteins, salts, molecules etc).

For a more layman's chemistry view on food science, take a look at Harold McGee's book called "On Food and Cooking: The Science and Lore of the Kitchen". It really gave me a good foundation to actually understand what is going on when I cook. When my cooking is a disaster, I don't need to experiment as much because now I can think through what went wrong.