"The Man who Ate the world"

Before becoming engrossed in cookbooks, some "prep" reading about food, restaurants and chefs can be rewarding and educational. I still enjoy some of the classic "food-writers".

I'm in the process of donating a 400+/- volume collection to the state's "Technical College" which has a "Culinary Arts" department designed to train chefs, managers, etc., for other than "haute cuisine' duty.