Free yourself, cook with confidence.

Ratio: The Simple Codes Behind the Craft of Everyday Cooking: Michael Ruhlman

I am currently reading this book.  I have read all the other books (that are NOT cookbooks) about Chefs that he has written about...that is a recommendation.

For me, it's a reminder of how I started cooking long ago and trying to train myself to be independent of recipes.  It is important to have consistency - so I still develop recipes for personal, commercial, and business use.

If you have any talent for cooking this book can help free you to move beyond the cookbook and experiment.  It can free you to be spontaneous in the kitchen, on the grill, or in any cooking experience that might bog you down looking for a recipe.

If you don't, won't, or can't read thru the big books of Larousse Gastronomique and/or The Professional Chef buy the Elements of Cooking and Ratios by Michael Ruhlman, this should get you started with a pleasurable education to get you cooking daily like a pro in your own kitchen.

Mondavi wine history is enjoyable.

The House of Mondavi: The Rise and Fall of an American Wine Dynasty

Being out here in California on a permanent level I wanted to find a few books that combine the area that I am living in and a 'foodie' aspect that would appeal to me.  I found a non-fiction work called 'The House of Mondavi - The rise and fall of an American wine dynasty'.  A very intriguing story of the Mondavi's start in America which later moved to Napa Valley, the rise of the 'empire', the split, and the success and failures that happened along the way.  Heard of Robert Mondavi Reserve, Opus One, Woodbridge, or Charles Krug wines?  All Mondavi family owned at one time.  I thought it was an excellent read and showed that Robert or the 'family' truly pioneered some of the wine tastings and chef oriented open houses which furthered the progress of the California wine culture that thrives today.