The master of scientific cooking is Harold McGee (On Food and Cooking)
https://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/...
and always has been. Nearly every serious chef has this on their shelf.
To boot, he's a super-nice guy and I talked to him a couple times when he came to Google.
Secondly, there's a fundamental difference in goals between home cooking and professional cooking. If you're doing it over and over in a restaurant, you really want it to be the same every time. If you're doing it for yourself, you need to accept and revel in the differences. If it really sucks, you just throw it out and order a pizza. Maybe next time you can do it better.
I tried to get at that in my fave recipe: no measurements.