Some say that to be qualified as a "real foodie" one must not only love to eat and cook, but love the very idea of food itself, even simply reading about it. Last night I read several chapters of a very intriguing book: "My Life in Food" by Judith Jones. Ms. Jones is the very witty "legendary editor" who published Julia Child's famous "Mastering the Art of French Cooking." In this vivid autobiography, she relates of her serious love for food, exciting romance, and the many capable chefs who came to her for help. This book is teaching me so much about different types of food, and how to look at food in general, it's hard for me to put it down. I would definitely recommend it.
There are some books in the world that are called "classics," and are timeless examples of flawless writing ability and interesting plot. Yet when one thinks about the word "classic," they often think of a mystery, a romance novel or an adventure story. People rarely think of cookbooks as "interesting." I deem this stereotype wrong. Many writers agree that one's writing style determines his personality. In reading his or her work, people can hear the author's voice and imagine him saying his words, and create pictures in their minds. Why should this be different for cookbooks? Before every recipe, there is a little paragraph that most people don't read, describing the origins of the recipe, its place in the family of the author, and tips for preparation. What many people don't realize is that these comments aren't merely random blurbs only slightly related to the recipe, but they are part of a story: the story of the author, and his love for food.
Cookbooks can not only be a source of recipe inspiration and delicious food, but additionally a source of entertainment to experience just like any other book. There are points of history, humor and sincerity. In fact, when bored, why don't you just sit down with a favorite cookbook to read? You might find that there are many other tips in there besides how not to curdle the cream for a creme brulee.
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