[piradical]

Chimp, you have inspired this thought:
The French Menu Cookbook- Richard Olney
Japanese Cooking- Shizou Tsuji
More Classic Italian Cooking- Marcella Hazan
Adventures on the Wine Route-Kermit Lynch
I was sitting in my restaurant one day and I realized that the sense of food, of the vision of a menu as I had it was not intuitively understood by any of those who work with me. How could something like this be passed on? To my thinking these books more than any others hold the essence of an understanding of food and cooking.
Absorb these book not for any recipes but for an understanding of one of the pleasures of life. I make this post only because I am always so impressed by the level of threads here.