Menu Mystique: The Diner's Guide to Fine Food and Drink by Norman O. Krohn (1983-01-01)

These descriptions are so well written, I can taste them. As a chef, I find this book to be more valuable than any recipe book and my only wish is that it had been updated to a larger volume. Much better than the "food lovers guide" but perhaps not as complete.

I have used this book for looking up information on just about any item one could want to know about food, serving it, using it or the history of a food item. It is very clear and an easy read. It is fascinating to read and has a lot of historical facts in it. I didn't know that garlic was a natural antibotic until I read this book. It is easy to find things in this book as it is set up as in a dictionary format. You could not go wrong buying this if you like to read about food.