The Physiology of Taste

This is a classic of food literature, translated by the 20th century inheritor of the humorous, poetic style of food writing. It's pretty much a required text for foodies, though not everyone loves the book, you need to give it a look.

I absolutely adore M.F.

Full disclosure: I admit I read this book based on juicy rumors from gastronomy sources that it was considered an "underground classic" and summarily treasured by modern (and well-placed) gourmet cooks. And to complete that thought, I'll spare you, dear review-reader, some suspense: this book disappointed me.