This book walks through, with photographs, a ton of French recipes. It's out of print, but if you can find it, buy it . The Making of a Chef Explains food scientifically. Try steaming instead of boiling - food tastes better and retain mo' nutrients. Just keep slathering the stuff on.
Oil causes flame.
Same with fat. Browning foods is a very important step in cooking. A good steak or tasty leek must be browned to make it look and taste just right. Hot oil browns like nobody's bidness. Browning only works when you let it sit there for a while.