Favorite Food/Cooking Books NOT Cookbooks?
I thought we could have a thread about food and cooking books we like that are NOT cookbooks. "Food writing", food history, and the like.
To get us started, here are a few, a bit random and diverse.
"The Making Of A Chef", Michael Ruhlman. Early in his career as a food writer, Ruhlman moved his family to New York and went through the associate of arts course at the Culinary Institute of Anerica.
"The Food Of France", Waverly Root. A classic study of the traditional regional cuisine of France, as it was in a bygone era.
"Larousse Gastronomique". This is a one-volume food encyclopedia, kind of like the Encyclopedia Britannica of (Western emphasis) cuisine. There are some recipes but they are most illustrative than essential.