This is ubiquitous in baking at least. Also in confectionery where phase changes and structures are important (the canonical example being tempering). The extreme is probably Modernist cuisine.
You can look at the book "ratio" which presents a small number of standard recipes as proportions, with some hints for modification. I'd also recommend Lateral Cooking which describes recipes in terms of spectrums of ingredient variation or addition, usually starting with the simplest form. Finally there's a lot of interest in physics for coffee brewing, particularly pourover, but I'm somewhat skeptical of the rigour in that field and how much of it translates to better tasting cups.
Far as I can tell, Jonathan Gagné doesn't have a dedicated page on his website, it's hosted by Scott Rao. His blog does have a lot of interesting experimental work on the physics which led to the book. As I mentioned, I think this is an interesting academic piece which is at least supplemented by some genuine research. In practice, I feel like getting better pourover is 90% about finding beans that you like, buying a quality grinder and using them while fresh.
For confectionery, Chocolates and Confections (Greweling, Culinary Institute of America), 2013, ISBN 978-1-118-76467-1 is a fun book. It's quite pricey but you can pick up used copies now and again. It's a technical book and requires a lot of equipment that the average home cook doesn't have, but I would consider it fairly authoritative for looking up how chocolate things are made (and even discusses considerations for setting up a business). Most CIA books are pretty good on the practical side and they tend to be very exact with ingredients (almost always by weight).
You can look at the book "ratio" which presents a small number of standard recipes as proportions, with some hints for modification. I'd also recommend Lateral Cooking which describes recipes in terms of spectrums of ingredient variation or addition, usually starting with the simplest form. Finally there's a lot of interest in physics for coffee brewing, particularly pourover, but I'm somewhat skeptical of the rigour in that field and how much of it translates to better tasting cups.