Good book on the chemistry of cooking?

Many books! Here's a few:

• Culinary Reactions is probably the book that most directly addresses your question, since it's specifically cooking and chemistry.
• The Food Lab has quite a bit of chemistry in it.
• Science and Cooking is both chemistry and physics.
• Modernist Cuisine, while about all the new cooking techniques, sure has a bunch of applied chemistry which is explained in the booth.