Another book that just sprang to mind: the classic health-food cookbook, Let’s Cook it Right by Adele Davis. Lest you cringe at the prospect of baked tofu, I should explain that there are a number of excellent introductory sections in various chapters that explain the biochemical reasons for various cooking techniques, like why meat toughens if you cook it on high heat. Maybe that will appeal more to your logic brain and provide some insight. (And that’s why meat comes out so tender in a Crock-Pot. If you have one, maybe that should be one of your introductory attempts; chili or something like that?)
Oh and the other thing that I forgot to say earlier, is that I learned chemistry from cooking. I always tell my spousal unit that since he was so good at chemistry, cooking should be easy. Know your terms, follow the lab experiment instructions (you can always ask “why” something does and doesn’t work) and evaluate your results. I would start with stuff that’s fairly forgiving as noted above but make sure that you use the right measuring devices (ie., cups and spoons) and once you start getting comfortable with the procedures, you can start to branch out.
If you want to try breads, one of the best author’s I’ve got is Beth Hensperger the Bread Bible and Beth’s Bread Book. These both give Great directions on the how’s and why’s–the chemistry of bread.
Cooking is an inexact science… I’ve made some yummy stuff kinda by accident…
a pinch is just that pinch some and fling it in the bowl…
Don’t worry about putting the chicken in egg… it’s optional…
How much butter… do you like butter? add between 3 tablespoons and a stick depending on your answer… cook it till it’s melted…
Chicken is done if when you cut it and look at the insides it is white all through…
I taught my hubby to cook by helping him start dinner and then abandoning him to sink or swim 
We had some funky stuff but he learned
Please go out this instant and get yourself a slow cooker. Yes, it will take up a plug, but only for a few hours…and you can tell the wife it is safe.
Stick a roast of beef in there…any cut will do for your first attempt.
Cut up an onion (any way you’d like-just make sure you get the paper off)
Cut up a carrot (you probably should peel it)
Throw in some garlic (whole peeled or powder) bit of salt and pepper.
Cover 1/2 way with water (you can throw some RED wine in if you like)
Slap the cover on and leave on high for 4-6 hours. Go away and watch some TV.
Come back and serve it up. You CAN add 2 tablespoons of corn starch and flour mixed with 1 tablespoon of water into the mix to thicken it up or eat the Au Jus as is…and tell everyone you made your own Au Jus.
Best of luck…and don’t give up!