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The Physiology of Taste: Or Meditations on Transcendental Gastronomy by Jean Anthelme Brillat-Savarin (trans M.F.K. Fisher) - This was one crazy and dedicated French bastard.

This should be mandatory 100-level reading for culinary school. Take away from it what you will. You WILL be changed by this book. Or you’re just not the food freak you think you are.

The Food of France by Waverley Root - Another crazy ass bastard. (You’ll notice a theme)

His illustrated guides of food are fantastic. More than just coffee table fodder, this book is equal parts interesting cocktail conversation and good informationl. If you can find his big book, Food, get it. Cuz that one really wins friends and influences people.

Hotel Bemelmans by Ludwig Bemelmans - Yes, the guy who wrote and illustrated Madeleine. Think of this as the first draft of Kitchen Confidential, minus Anthony Bourdain’s annoying “I must have a clever remark for everything” personality. (sorry, 4 episodes into “No Reservations,” I just hit my saturation point with the dude)

But Ludwig is boistrous, beloved, and much less bedeviling.

I’m Just Here For The Food by Alton Brown - Yes, he can be a little cheesey/cheeky/silly, but the man knows food.

And his love of it overshadows his cheese, kind like the CarTalk guys on NPR. Just so damn loveable. This book is for people who actually use the cookbooks that they buy. Eh hem.

Food Lover’s Companion by Sharon Tyler Herbst