I suggest saving your money on these three books and going straight to the source.
Harold McGee, On Food and Cooking
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee is a fantastic resource for learning the "why," the science and the history behind a lot of what goes on with food.
" On food and cooking" has always been my go to. Was a must read in culinary school . Still look through it for fun when trying new styles.
On Food and Cooking: The Science and Lore of the Kitchen https://www.amazon.com/dp/0684800012/ref=cm_sw_r_cp_apa_i_H8gICb24724M3
You can also use a microwave to do things like cooking potatoes.
On Food and Cooking by Harold McGee
Harold McGhee has a great book that talks all about the science of cooking.
Came here just to recommend the same book. Harold McGee is great at explaining the science behind all sorts of cooking techniques and food questions. Amazon has it here: [https://toptalkedbooks.com/amzn/0684800012)
How Baking Works is a great resource for exactly what you're after. It's effectively a textbook on the science behind what's happening in your dough and oven. I'd also read On Food and Cooking by Harold Mcgee, but it covers WAY more than just the principles of baking. Really interesting when you want to nerd out with food.
Obligatory link to McGee On Food and Cooking for those interested in a lay person explanation of lots of cookery science.
I might also suggest On Food & Cooking as a more advanced book.