More of a reference book than a cookbook, this 960-page tome has a wealth of information in it for anyone interested in Really Good Food. The book is rich in details, anecdotes and fact, and the accompanying pictures are as mouth-watering as the descriptions of the foods.

The book is organized into sections including Fruit, Vegetables, Dairy, Fish, Meats, Aromatics, Grain, Bakery and Confections, with an included glossary of epicurean terms. Each food entry is concise yet provides information on its history, flavor profile, health benefits, preparation, appellation, seasonality and more.

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There is one cookbook on my shelf that I’ve had for years which is quickly becoming my go-to book for never fail recipes, which surprises me because I have many other cookbooks that are either more specialized or more comprehensive. This recipe is adapted from that book – which I will write about at a future date – and proofed using my foolproof proof box.

Oh. My. Gawd.

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