You probably don't realize it yet, but you're looking at what one day will be considered classic literature, authored by one of the finest minds in the biz, a breath of fresh air in the stale world of food-writing. The day when Mario Batali's books will be used as door-stoppers or to level wobbly tables, this grandiloquent opus will be studied at culinary institutes worldwide and I'll be part of the elite group of people with dishes named after them,...