I have a problem with books about food. Not recipe books, although that’s a thing too, books about cooking, flavors, culinary science. I’m fully aware that food writing could easily be subbed in for music in that Frank Zappa quote about how “writing about music is like dancing about architecture,” but I don’t care, I’m here for it.  There’s a dozen tweets about how frustrating it is to pull up a recipe and be confronted with three pages of why the author loves the flavors; […]