I love McGee and On Food and Cooking, but it's pretty technical.
IMO a much more accessible book is Cookwise by Shirley Corriher. It also covers a wider variety of subjects
What Einstein Told His Cook (and it's sequel II) is a fantastic read too, as is How To Read A French Fry, but they are compilations of newspaper columns and the onfo isn't organized as thoroughly as Cookwise and, again, not as comprehensive.
Less is not more. More is more and more is fabulous.