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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I’ve spoken about this in my Herbs & Spices class: cilantro is a love/hate flavor profile. Unless you’re a reformed hater. Like I am. And you can be, too.

I don’t make it a habit of linking to the New York Times. Let’s say I have strong opinions on the quality of what passes for news. However, the food section doesn’t count. It consistently has quality writing and subjects.

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