For anyone interested in a broader look at the science of cooking I strongly recommend 'How to read a french fry' by Russ Parsons. It explains equally important factors like the need for natural soaps (surfactants) in the oil as it breaks down, for that perfect color. If you've ever tried to fry something until golden brown in a perfectly clean pot using new oil you've run up against this. The food is still white when it's done and cooking it until brown means overcooking it. You have to save a bit of the old oil to mix in with the new stuff.

It's an easy read with recipes for several dishes and the book can serve as a really solid base for understanding how to be a much better cook.