Sources or name of study concentrated on basic ingridient combinations for basic recepies
It seems to me that Ratio meets your needs:


  Ratio: The Simple Codes Behind the Craft of Everyday Cooking Paperback – Sep 7 2010 
  by Michael Ruhlman (Author)
  
  Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor.


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