Culinary Theory?

Is there a "theory of cooking"? I'm interested in learning to cook (but could not spend much time learning it unfortunately), but I don't like the general ad-hoc and very subjective nature of recipes. Also, information is very disorganised, it's dispersed in many resources, most hardly accessible. I always thought that there should be a general set of theories when preparing food, like what sort of ingredient does what, how things react when mixed together at different times, and what processes like heating, freezing or kneading do to food. Indeed generally it's possible to find detailed and nearly objective information, sometimes even physical and/or chemical explanations to certain stuff, but then it's always ad-hoc, i.e. related to the particular food item or recipe I'm looking for. I've been searching for a resource that aims to be a comprehensive and scientific (as much as possible) intro to cooking that gives the sort of culinary theory I want, but I've been unable to find such a thing so far. Does anybody here know of such a resource?