My new exec chef is into all the crazy science stuff...I'm good with maltodextrine but some of this other stuff I just don't have the experience any ideas would be great!!!
Alaminute knows what's going on, I have all those books, also Harold McGee and Herve This have books that are great also for reasoning of the ingredients.
El Bulli and mcGee books are great insight and instructive read. If you can afford it - or have a chance to borrow it - the Modernist Cuisine covers just about every modern technique. And old ones as well. I strongly suggest it for every chef - interested about crazy science stuff or not.