is it also for food related books? i don't mean the likes of "julie and julia" but more along the lines of books relating to food history{"why we eat what we eat"}, reference books{"on food and cooking}, food novels("the belly of paris"} and chef autobiographry/biography{"the devil in the kitchen" by marco pierre white}.
i'm curious because i do read a lot and think that in an industry that relies so heavily on hands on experience, people need to dig deeper to find out where we as cooks and our food come from in order to educate themselves and make them better cooks. whether you just started or have been in the business for 20 years, you can always learn more and i think it's important for those who have to share with those who have not to help us all be better cooks.
